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Zucchini Tuna Keto Savoury Cake (Gluten-Free)
Savoury keto layered cake from grated zucchini, eggs and mozzarella, crowned with whipped cream, dill and flaked tuna. Fresh, filling and naturally gluten-free.
20 min prep / 45 min total
409 kcal
22.2g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 250 gzucchini
grated
- pinchsalt
- 3eggs
- 80 gmozzarella
grated
- green onions
- cilantro
or dill
- 2 tbsppumpkin flour
or almond flour
- sun-dried tomatoes
- black pepper
- 250 mlheavy cream
33%, cold
- 1 tbspdill
chopped
- 180 gcanned tuna
- 10 gParmesan
grated
Instructions
Salt 250g grated zucchini, rest and squeeze dry.
Mix the zucchini with 3 eggs, 80g mozzarella, green onions, chopped herbs, 2 tablespoons pumpkin flour, sun-dried tomatoes, salt and pepper.
Bake on an oiled tray at 180°C (350°F) for 20- until set; cool.
Whip 250ml cold cream to stiff peaks with salt and 1 tablespoon dill, then fold in 180g tuna and 10g Parmesan.
Layer the cream-tuna mixture over the zucchini base and serve cold.
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