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Baked Tuna Dill Cakes

by August 10, 2017

These cakes are great to prepare ahead of time and freeze for a quick protein snack. They’re light, filled with flavor, and considerably lower in fat than their fried counterparts.

Eating Style:

Candida Friendly, Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:




  • 2 – 150g cans of oceanwise tuna
  • 1/4 cup brown rice flour – see note
  • 1/4 cup red pepper, diced
  • 1/4 cup egg whites
  • 1/4 cup fresh dill weed or 1 tablespoon dry
  • 1 tablespoon nutritional yeast
  • 1 tablespoon canola mayonnaise
  • 1 dill pickle, diced
  • grated rind from 1/2 lemon
  • 1 tablespoon fresh parsley
  • 1 tablespoon lemon juice
  • Pinch pepper


  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
  2. Combine all ingredients in a large bowl. Shape ~1/3 cup of the mixture into a patty using your hands and place on the prepared baking sheet. Repeat with remaining mix.
  3. Bake for 10-12 minutes, just until egg is set.
  4. Remove from the oven and allow to cool for a couple of minutes.
  5. Serve with a salad and maybe even a dollop of homemade tartar sauce!


Almond flour could also be used to make this recipe grain-free and paleo

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

2.7 g


19 mg


155 mg


7.3 g

Dietary Fiber:

1.1 g

Net Carbs:

6.2 g


15.3 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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