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BEST Keto Salmon Patties! Affiliate links are provided below for your convenience. You can see my full disclosure policy here. Hey Keto fans - if you are looking for a quick and easy meal then check out these low carb keto salmon patties. Amazing and delicious homemade keto salmon cakes with crushed pork rinds and canned salmon. These keto salmon patties with pork rinds make a great weeknight dinner when you are in a rush and want something healthy and tasty. This keto recipe is great for a family friendly dinner, party food and even great for a tailgate party. Are you ready to cook up some healthy and easy ketogenic salmon cakes? Completely drain two cans of pink salmon - place in mixing bowl. Add 2 tablespoons of fresh chopped chives. 4 at a time. Cook the patties for 5-7 minutes on each side, make sure to sear and brown each side well. Set the patties on a paper towel and drain for a minute after you remove them from the skillet.

1. Completely drain two cans of pink salmon - place in mixing bowl. 3. Finely crush pork rinds and mix in 1/2 cup along with 2 tablespoons of fresh chopped chives. 5. With your hands mix together all of the ingredients. 6. Divide the mixture and form 8 even patties. 7. In a skillet over medium heat add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. 8. When the skillet is hot, add the salmon patties - single layer, make sure not to crowd the salmon patties in the skillet. If the skillet is not big enough you made need to use two skillets or cook the patties 4 at a time. 10. Set the patties on a paper towel and drain for a minute after you remove them from the skillet. Since everyone uses different ingredients - I recommend using this tool to track and get accurate net carbs - Sign Up Now For Free! Call them what you want - Supraketo Keto Pills salmon patties, low carb salmon cakes, salmon burgers or whatever you would like - bottom line these are delicious and everyone will love them. These no fuss salmon cakes are great over a bed of cauliflower rice or on their own or top with avocado! It is a perfect low carb recipe for beginners too. You will be amazed with the taste of this low carb meal - super tender on the inside with a bit of crunch on the outside. You can make whatever kind of sauce you would like but keeping it simple is best (sour cream, avocado, fresh herbs). I hope you enjoyed this keto recipe and the step by step instructions - if you need more keto dinner ideas or low carb meal inspiration you can check out Pinterest where you can find - keto salmon patties with coconut flour, almond flour, gluten free, paleo, whole 30, with an without eggs and much more. Enjoy and healthy eating.

If you need a weeknight meal when you’re short on time but still want something healthy and tasty, toss your taco shells and make low carb keto taco casserole! It’s a little bit like slow cooker keto chili, but with zesty taco flavor infused in every bite. And since it’s a Crock Pot taco casserole, the slow cooker does all the work - but I have an option for the oven below if you prefer to make it last-minute. If you like quick and easy casseroles as much as I do, don’t forget to try my easy Big Mac casserole or Philly cheesesteak casserole next! Here I explain the best ingredients for my low carb taco casserole recipe, what each one does, and substitution options. For measurements, see the recipe card. Avocado Oil - For frying ground beef. Use any neutral cooking oil you like. Ground Beef - I typically use 85/15 grass-fed ground beef, but any kind will do. If you’re not a fan of ground beef, you can easily substitute with ground turkey, ground chicken, or even Mexican chorizo.

Taco Seasoning - Can’t have a keto taco casserole without the taco meat, and that means taco seasoning! I make my own taco seasoning blend, but you could use store bought mixes as well. Note that my seasoning contains salt, but if yours does not, add 1 1/2 to 2 teaspoons of salt. Bell Peppers - Use orange, yellow, or red bell peppers for color variety. Onion - I used a yellow onion, but white or red onions work as well. Diced Tomatoes With Green Chilies - Chilies add a bit of heat. If you prefer a more mild keto Mexican casserole, replace one or both cans with plain diced tomatoes instead. Just watch the size - the ones with chiles are 10 ounces each but the ones without are usually 14.5 ounces, and you want 20 ounces total for the recipe regardless of whether you use the ones with or without the chiles. Cheddar Cheese - Use a good melting cheese for the perfect finish.

You could substitute with Mexican cheese blend, mozzarella, Colby jack, or Monterey jack if you prefer. I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms. Assemble the casserole. Add the ground beef mixture to a slow cooker, along with the diced peppers, onions, and drained diced tomatoes with green chilies. TIP: Drain tomatoes and chilies well. Otherwise, the casserole may be watery when it’s done cooking. If that happens, you can just use a large serving spoon or ladle to remove extra liquid before adding the cheese. Slow cook. Cover with the lid and cook on Low. Melt cheese. Set the slow cooker to High and sprinkle shredded cheese on top.