Keto tuna cheese melt
- 3 3 eggeggs
- 4½ oz. 125 g cream cheese
- 1 pinch 1 pinch salt
- ½ tbsp ½ tbsp (5 g) ground psyllium husk powder
- ½ tsp ½ tsp (2.5 g) baking powder
- 1 cup 225 ml mayonnaise or sour cream
- 4 4 celery stalkcelery stalks
- 2 oz. 50 g dill pickle, choppeddill pickles, chopped
- 8 oz. 225 g tuna in olive oil
- 1 tsp 1 tsp lemon juice
- 1 1 garlic clove, mincedgarlic cloves, minced
- salt and pepper, to taste
- 10 oz. 275 g shredded cheese
- ¼ tsp ¼ tsp cayenne pepper or paprika powder
- 5 oz. 150 g leafy greens
- olive oil
- Preheat the oven to 300°F (150°C).
- Separate the egg yolks into one bowl and the egg whites into another.
- Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and the cream cheese well. Add the psyllium seed husk and baking powder.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Make 2 oopsies per serving and place on a parchment-lined baking tray.
- Bake in the middle of the oven for about 25 minutes – until they turn golden.
Tuna mix and serving
- Preheat the oven to 350°F (175°C).
- Mix the salad ingredients well.
- Place the bread slices on a baking sheet lined with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top.
- Add some paprika powder or cayenne pepper.
- Bake in oven until the cheese has turned a nice color, about 15 minutes. Serve the sandwich with some leafy greens drizzled with olive oil.
Break from tradition and swap out tuna for canned salmon or chicken.