Be careful, these bites are so good, you won’t be able to stop at just 1!

Low Carb Jalapeño Cheddar Tuna Bites

There’s something about the homey, comforting crackle of a good old oven mitt pulling out a steaming, aromatic treat that just raises spirits around here. Today, we’re combining a few pantry staples to craft these savory, Low Carb Jalapeño Cheddar Tuna Bites. Originating from that usual scenario where creativity meets necessity, this dish is for anyone seeking a scrumptious low carb option that’s both filling and easy to whip up. Whether you’re on a ketogenic diet, cutting down on sugars, or just looking to try something new and delicious, these little bites are perfect for a quick lunch, afternoon snack, or even as a hearty appetizer for your next family get-together.

These tuna bites are splendid on their own, but I like to pair them with a fresh green salad or some sliced cucumbers for that extra crunch and freshness. If you’re not as strict on the carbs, a scoop of cottage cheese on the side can add a lovely creamy balance to the mix. And of course, for those who like a little dipping action, a dollop of sour cream or a tangy yogurt dip can be the perfect accompaniment.


  • – 2 cans (5 ounces each) of tuna in water, drained and flaked
  • – 1 cup shredded cheddar cheese
  • – 1/4 cup finely chopped jalapeño (seeded or unseeded depending on your heat preference)
  • – 1/4 cup almond flour
  • – 1/4 cup mayonnaise
  • – 2 large eggs, beaten
  • – 1/2 teaspoon garlic powder
  • – Salt and pepper to taste
  • – Cooking spray (for greasing the muffin tin)


  • 1. Preheat your oven to 350°F (175°C) and generously spray a non-stick muffin tin with cooking spray.
  • 2. In a large bowl, thoroughly mix together the flaked tuna, shredded cheddar cheese, chopped jalapeño, and almond flour.
  • 3. In another bowl, mix the beaten eggs with mayonnaise, garlic powder, salt, and pepper until well combined.
  • 4. Pour the egg mixture into the tuna mixture, and stir until everything is nicely incorporated.
  • 5. Evenly distribute the mixture into the muffin tin cups. Press the mixture down gently to ensure they hold together after baking.
  • 6. Bake in your preheated oven for about 20-25 minutes, or until the edges are golden brown and they feel set upon a gentle touch.
  • 7. Allow the bites to cool for a few minutes before removing them from the muffin tin. This will help them hold their shape.

Variations & Tips:

  • – If you fancy a little variation, switch out the cheddar for pepper jack cheese or even mozzarella for a different cheesy experience.
  • – Feel free to add a dash of cayenne pepper or a sprinkle of smoked paprika to the mixture for an extra kick.
  • – For an oniony twist, throw in a couple tablespoons of finely diced green onions or chives.
  • – It’s super important that your tuna is well-drained. Any excess liquid could prevent the bites from setting up properly.
  • – To make these ahead of time, you can mix everything up, portion it into the muffin tins, and refrigerate until ready to bake.
  • – As for picky eaters, I’ve had great success with making mini versions using a mini muffin tin, perfect for little hands and appetites.

There you have it, friends – everything you need to whip up a batch of these heavenly Low Carb Jalapeño Cheddar Tuna Bites that’ll have everyone coming back for more. Enjoy!