Keto Canned tuna casserole

The typical comforting American dish made keto

Nutritional values per serving: Kcal: 560 - Proteins: 33g, Fat: 44g, Net Carbs: 7g

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Ingredients

• Ghee, 1 tablespoon (16 g)
• Celery, 1 cup chopped (101 g)
• Mushrooms, Fresh, 1/2 cup, pieces or slices (35 g)
• Heavy cream, 1 cup (252 g)
• Cheddar cheese, 1 cup, shredded (113 g)
• Canned tuna, 2 cans (356 g)
• Salt, 1/2 teaspoon (3 g)
• Black Pepper, 1 teaspoon, ground (2 g)
• Xanthan gum, 1/4 tablespoon (2 g)
• Shirataki yam noodle, 9 oz (255 g)
• Almond flour, 1/4 cup (4 g)
• Spring Onions (Scallions), 2 cups (196 g)

Instructions

1. Preheat oven to 375°F
2. Melt ghee (or butter) over medium-high heat in a heavy-bottomed pot.
3. Add scallions, celery, green onions, and mushrooms. Sauté for 4 minutes or until the celery, scallions, and mushrooms are soft.
4. Sprinkle the xanthan gum over-top and quickly pour in the heavy cream while stirring constantly. Allow the sauce to reach the simmering point and add the shredded cheddar cheese. Stir while cheese is melting into the sauce. Remove from heat.
5. Drain the tuna and place in a bowl. Flake the solid tuna with a fork then stir the flaked tuna into the warm sauce
6. Drain and rinse the shirataki noodles and place them in an ovenproof casserole dish.
7. Pour the cream sauce/tuna mixture over the shirataki noodles and top with the almond flour.
8. Bake on the middle rack of the preheated oven for 35 minutes.

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