How many carbs are in keto tuna casserole?

Each serving has just 5.6g net carbs (9.1g total carbs minus 3.5g fiber), along with 412 calories, 31g protein, and 28g fat. This recipe makes 6 servings, keeping it comfortably within a ketogenic diet.

What can I use instead of pasta in keto tuna casserole?

Shirataki noodles are the best 1:1 swap because they hold a noodle shape with almost zero carbs. Riced cauliflower, spiralized zucchini, or even shredded cabbage also work well — just cook and drain them thoroughly so the casserole doesn't turn watery.

Can I make keto tuna casserole ahead of time?

Yes. Assemble the casserole fully, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time since it starts cold, and bake until hot and bubbly throughout.

Keto Tuna Casserole: 5.6g Net Carbs

Name: Keto Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 3 (5 oz) cans albacore tuna in water, drained and flaked; 2 (8 oz) packages shirataki noodles (fettuccine style), rinsed and drained; 6 oz cream cheese, softened; 1/2 cup heavy cream; 1/2 cup chicken broth; 1.5 cups shredded sharp cheddar cheese, divided; 2 stalks celery, finely diced; 1/2 cup diced white mushrooms; 1/4 cup grated Parmesan cheese; 2 tbsp butter; 1 tsp Dijon mustard; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp salt and 1/2 tsp black pepper; 1/3 cup crushed pork rinds (for topping)

Keto Tuna Casserole

A creamy, comforting keto tuna casserole with tender shirataki noodles, flaky albacore, and crisp celery baked under a golden cheddar crust. At just 5.6g net carbs per serving and ready in 45 minutes, it's the low-carb answer to a classic family dinner.

Jordan Lee

Head of Nutrition · June 17, 2026

15 min

Prep

30 min

Cook

45 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

5.6g

Net carbs

3.5g

Fiber

9.1g

Total carbs

31g

Protein

28g

Fats

412

Calories

Per serving · makes 6. Values are estimates; brands vary.

dinnergluten freelow carbmeal prep

This keto tuna casserole turns a nostalgic comfort-food classic into a low-carb weeknight win: flaky albacore and tender shirataki noodles folded into a rich cheddar-cream cheese sauce, then baked under a crunchy golden crust. It delivers all the cozy satisfaction with only 5.6g net carbs per serving.

Ingredients

3 (5 oz) cans albacore tuna in water, drained and flaked

2 (8 oz) packages shirataki noodles (fettuccine style), rinsed and drained

6 oz cream cheese, softened

1/2 cup heavy cream

1/2 cup chicken broth

1.5 cups shredded sharp cheddar cheese, divided

2 stalks celery, finely diced

1/2 cup diced white mushrooms

1/4 cup grated Parmesan cheese

2 tbsp butter

1 tsp Dijon mustard

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt and 1/2 tsp black pepper

1/3 cup crushed pork rinds (for topping)

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Rinse the shirataki noodles well under cold water, then dry-fry them in a hot skillet for 5-7 minutes until the excess moisture evaporates and they no longer smell briny. Set aside.

Melt the butter in a saucepan over medium heat and sauté the celery and mushrooms for 4-5 minutes until softened. Add the cream cheese, heavy cream, and chicken broth, whisking until smooth and melted, about 3 minutes.

Stir in the Dijon, onion powder, garlic powder, salt, pepper, 1 cup of the cheddar, and the Parmesan until you have a smooth, creamy sauce. Remove from heat.

In a large bowl, combine the flaked tuna, dry-fried shirataki noodles, and the cheese sauce. Fold gently until everything is evenly coated.

Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup cheddar and the crushed pork rinds.

Bake uncovered for 25-30 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.

Tips & notes

Drying the shirataki noodles is the key step — skipping it leaves the casserole watery and slightly fishy. Dry-fry until they squeak in the pan.

No shirataki on hand? Swap in 4 cups of riced cauliflower (steamed and squeezed dry) for a heartier texture; net carbs stay close to the same.

Store leftovers airtight in the fridge for up to 4 days. Reheat in a 350°F oven or the microwave. Shirataki noodles don't freeze well, so enjoy this one fresh.

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Frequently asked questions

How many carbs are in keto tuna casserole?: Each serving has just 5.6g net carbs (9.1g total carbs minus 3.5g fiber), along with 412 calories, 31g protein, and 28g fat. This recipe makes 6 servings, keeping it comfortably within a ketogenic diet.
What can I use instead of pasta in keto tuna casserole?: Shirataki noodles are the best 1:1 swap because they hold a noodle shape with almost zero carbs. Riced cauliflower, spiralized zucchini, or even shredded cabbage also work well — just cook and drain them thoroughly so the casserole doesn't turn watery.
Can I make keto tuna casserole ahead of time?: Yes. Assemble the casserole fully, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time since it starts cold, and bake until hot and bubbly throughout.