Keto tuna cheese melt
- 3 3 eggeggs
- 4½ oz. 130 g cream cheese, softened
- 1 pinch 1 pinch salt
- ½ tbsp ½ tbsp ground psyllium husk powder
- ½ tsp ½ tsp baking powder
- 2½ cups (10 oz.) 600 ml (290 g) shredded cheddar cheese
- ¼ tsp ¼ tsp cayenne pepper or paprika powder
- 5 oz. (2½ cups) 140 g (600 ml) leafy greens
- olive oil
- Preheat the oven to 300°F (150°C). Line a half-sheet pan, 13x18" (33x46 cm) with parchment paper.
- Separate the egg yolks from the egg whites, placing each into two separate, large bowls.
- Add the salt to the egg whites, and whip together with an electric mixer until it becomes very stiff. You should be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and cream cheese together with the electric mixer, and then stir in the psyllium husk and baking powder until well combined.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- For each serving, place 2 equal mounds of batter on the parchment-lined baking tray. Spread the batter with a spatula to form ½ " (1 cm) thick, circles.
- Bake on the middle rack for about 25 minutes, until golden. Set aside, and let the bread cool on the tray.
Tuna cheese melts
- Preheat the oven to 350°F (175°C).
- Mix together the tuna salad ingredients.
- Take the baking tray with the cooled Oopsie bread, and spread the tuna salad on top of each slice.
- Sprinkle the cheese and cayenne, or paprika on top. Bake on the middle rack for about 15 minutes, or until the cheese is melted and golden.
- Serve the tuna melt with the leafy greens, drizzled with olive oil.
The tuna melts can be refrigerated and later reheated, or enjoy as a chilled leftover - delicious!
Break from tradition and swap salmon or chicken, for the tuna!