Gluten-free keto salmon cakes
These gluten-free keto salmon cakes are juicy and with tons of flavour from fresh salmon, cilantro, and gentle heat from the chipotle pepper. It’s a delicious and healthy keto dinner idea that can feed a whole family.
Servings: 6 cakes
- 0.5 lb (250g) skinless salmon, frozen or fresh, cut into small cubes
- 2 large eggs
- 5 tbsp almond flour
- 1/2 cup (8g) cilantro, chopped
- 2-3 tsp chipotle paste, depending on the level of spiciness you prefer
- 1/2 tsp ground black pepper
- Sea salt
- Butter for frying
In a medium mixing bowl, add the cubed salmon, eggs, almond flour, cilantro, chipotle paste, ground black pepper, and salt to taste. Stir with a spoon, fork, or a spatula until fully combined.
Heat a non-stick frying pan over medium heat.
When the pan is hot, melt the butter and form 3 salmon cakes by pouring around 1/3 cup of the mixture per cake onto the skillet and fry for 4-5 minutes on each side or until golden brown.
Repeat the process with the remaining mixture.
Serve immediately, garnished with freshly-chopped cilantro, sliced lemon, and some chilled full-fat sour cream.
NET CARB: 1g
Refrigerate for up to 3 days.
Serving: 1cake | Calories: 138kcal | Carbohydrates: 2g | Protein: 14g | Fat: 8g | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg