Keto Tuna Melt Poppers
These Keto Tuna Melt Poppers are crispy on the outside, melty inside, and perfect for a quick snack or crowd-pleasing appetizer, making them ideal for game night.
Ingredients
Base
- 1 can can of tuna, drained well Pat it with paper towels so it’s not watery.
- 1/4 cup mayonnaise Use full-fat for flavor and creaminess.
- 1/4 cup shredded cheese (cheddar or mozzarella) Cheddar for punch, mozzarella for melty stretch.
- 1 tablespoon Dijon mustard Gives a little tang and pulls the filling together.
- 1 tablespoon diced onion White or red; try scallions for milder onion notes.
- 1/2 teaspoon garlic powder Quick, pantry-friendly garlic.
- to taste none Salt and pepper Start small, then taste.
Coating & Topping (optional)
- as needed none Almond flour or crushed parmesan crisps Pick your crunch and your carbs.
- as needed none Sliced pickles or jalapeños For the top, because that brine or heat is everything.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- If you plan to roll in almond flour or crushed parmesan crisps, crush the coating now so it’s ready.
Mixing the Filling
- In a bowl, combine the drained tuna, mayonnaise, shredded cheese, Dijon mustard, diced onion, garlic powder, salt, and pepper.
- Mix until everything’s evenly distributed. Look for a moist, scoopable texture — not soupy. If it feels dry, add a teaspoon more mayo.
Shaping and Coating
- Form the mixture into small popper shapes or balls (about 1 to 1.5 tablespoons each).
- If you want crunch, roll each ball in almond flour or crushed parmesan crisps. Press gently so the coating sticks.
Baking
- Place poppers on the prepared sheet and bake for 15–20 minutes until golden brown and the cheese is melty.
- You want a light crust and bubbling cheese around the edges — that’s your cue they’re done.
Serving
- Let them cool a few minutes so they hold together.
- Top with a thin pickle slice or a jalapeño if you like heat. Serve warm.
Notes
Store cooled poppers in an airtight container for up to 4 days. Reheat in a 350°F oven or air fryer for 5–8 minutes to bring back the crunch. Freeze uncooked poppers on a sheet until solid, then transfer to a labeled freezer bag for up to 2 months.