My favorite sandwich in the world done up the keto way!
My favorite sandwich of all is this one right here—a good tuna melt. Heck, a good tuna sandwich runs a close second. Pair that with a bowl of tomato soup I can dunk bites into, and I’m a happy camper indeed. So, for all my friends out there who love tuna salad, this one’s for you.
If you’ve been missing the golden, gooey comfort of a classic tuna melt but don’t want to derail your low-carb day, this recipe hands you both the nostalgia and the macros. We’re talking flaky albacore mixed with mayo, crisp celery and onion, all piled onto a quick almond-flour “bread” that toasts up buttery and crisp. The result is hugely satisfying—cheesy, salty, and just the right kind of cozy for a quick lunch or light supper.
The bread will be pretty fluffy. Remove it from the bowl and slice it in half. Now, you’ll add just a smidge more butter to a skillet, and lightly toast the bread for about two minutes on each side. When it’s all set, you’ll pop that onto the baking sheet, top it with your tuna salad and some cheese, and bake it for a few minutes into that classic tuna melt!
The best store-bought keto bread options
If you want to try this sandwich—or any sandwich—on a good, store-bought keto bread with the lowest carb options, I thought I’d give you a handy little review on my top picks. Right now, the keto bread aisle is better than it’s ever been, with more zero–net–carb loaves that actually taste like real bread. Aldi’s L’Oven Fresh Zero Net Carb Bread (net carbs = 0 per slice) is still a cult favorite—soft, chewy, and priced lower than most specialty brands. For a richer, bakery-style bite, Sola Sweet & Buttery Bread (net carbs = 2 per slice) delivers just the right amount of tenderness without the carb crash. If you’re after something hearty for sandwiches, ThinSlim Foods Love-the-Taste Bread (net carbs = 0 per slice) holds up beautifully, while Hero Classic White Bread (net carbs = 0 per slice), now showing up in more national grocery chains, has become a game-changer for keto eaters wanting a reliable, mainstream option.
How do I store leftovers?
If you have leftovers, let your tuna melt cool completely before storing. Wrap it tightly in foil or place it in an airtight container and refrigerate for up to 2 days. To reheat, pop it in a 350°F oven for about 10 minutes until warmed through and the cheese is melty again. Freezing isn’t recommended for this recipe for either the homemade keto bread base or the tuna salad.
Similar recipes to try
If you loved this tuna melt with homemade keto bread, try this keto recipe for a Southern-Style Tuna Salad that’s rich, tangy, and perfectly spiced, or a Curry Chicken Salad that brings a warm, nutty crunch to every bite. For something hearty, satiating, and cozy, dive into a Low-Carb Pizza Soup bursting with savory toppings and cheesy goodness—all of them designed to satisfy your cravings without derailing your keto goals.
Keto Tuna Melt Recipe
Ingredients
- 3-ounce pouch albacore tuna
- 1 tablespoon mayo
- 1 tablespoon finely chopped celery
- 1/2 tablespoon finely chopped onion
- 1/8 teaspoon garlic powder
- Pinch of salt
- 1 1/2 tablespoons butter divided
- 1 egg
- 3 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1 tablespoon Parmesan cheese
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Prepare the ingredients for the tuna salad first: mix the pouch of tuna with the mayo, celery, onion, garlic powder, and pinch of salt.
- Next, prepare your bread. Start by melting 1 tablespoon of the butter in a small microwave-safe bowl for about 30 seconds until melted. Next, whisk in the egg. Then stir in the almond flour, baking powder, Parmesan cheese, and pinch of salt.
- Microwave the mixture for 90 seconds. Remove and let sit until it’s cool enough to handle. Slice it in half.
- Heat a skillet over medium heat. Add the remaining 1/2 tablespoon of butter and cook each side of the bread for about 2 minutes per side, until toasted.
- Place the bread on a baking sheet and top with the tuna salad. Add the shredded cheddar cheese on top. Bake at 400°F for about 5 minutes, or until the cheese is melted. Enjoy!
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