Spicy Keto Tuna Cups are the Perfect Bite Sized Snack Any Time of Day

Spicy Keto Tuna Cups

yield: 7 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Ingredients

Directions

1

Preheat the oven to 350 degrees and grease a silicone muffin tin.

2

In a mixing bowl, combine tuna, eggs, sour cream, mayo, onions, cheese, parsley, salt, and pepper.

3

Fill the muffin pan with the mixture, evenly. Top each muffin with a few slices of jalapeños. This batch made 7 muffins.

4

Bake at 350 degrees for 25 minutes. Serve warm and enjoy!

Nutrition Information

Yield: 7 tuna cups, Serving Size: 1 tuna cup
Amount Per Serving: 172 Calories | 15.1g Fat | 1.4g Total Carbs | 0.2g Fiber | 0.6g Sugar | 8.4g Protein | 1.2g Net Carbs

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39 Comments
4.9 / 14 ratings
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Keto tuna melt muffins are perfect for snacking.

keto tuna melt egg muffin cups

Have a can of tuna in the pantry? Make tuna cups!

Consider mixing up a batch of these easy spicy keto tuna melt egg muffin cups for a perfect low-carb snack or to be enjoyed for breakfast, lunch, or even dinner. This is such a genius way to eat tuna, and even folks who aren’t necessarily huge fans of canned tuna fish will still likely LOVE this idea.

holding a spicy keto tuna melt egg muffin cup up close

After your tuna cups are done baking, you’ll have a flavorful keto tuna melt muffin with a slightly eggy texture on the inside, but a nice cheese crust around the edges. I feel like this is kind of similar to a no-crust quiche but a bit heartier and filling at the same time, too.

Spicy Keto Tuna Melt egg muffin cup ingredients on the counter

stirring ingredients for egg tuna cups

adding onions to tuna cups

pouring tuna egg cups into muffin tin

adding jalapeno to keto tuna cups

holding a spicy tuna cup


Print

Spicy Keto Tuna Cups

yield: 7 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Spicy cheese and tuna are melted together in a muffin tin for a delicious keto meal idea.

Ingredients

Directions

1

Preheat the oven to 350 degrees and grease a silicone muffin tin.

2

In a mixing bowl, combine tuna, eggs, sour cream, mayo, onions, cheese, parsley, salt, and pepper.

3

Fill the muffin pan with the mixture, evenly. Top each muffin with a few slices of jalapeños. This batch made 7 muffins.

4

Bake at 350 degrees for 25 minutes. Serve warm and enjoy!

Nutrition Information

Yield: 7 tuna cups, Serving Size: 1 tuna cup
Amount Per Serving: 172 Calories | 15.1g Fat | 1.4g Total Carbs | 0.2g Fiber | 0.6g Sugar | 8.4g Protein | 1.2g Net Carbs

Brought to you by Hip2Keto.

tuna cups on a plate

Tips for making the BEST spicy tuna cups:

  • If you’re looking for a great all-purpose muffin and cupcake pan, this silicone one works great, is non-stick, and is easy to wash!
  • I highly recommend going for a spicy taste for these tuna cups! Shredded pepper jack cheese and sliced jalapeños are an awesome pair for lots of added flavor in this recipe (it works out perfectly with the sharp cheddar and tuna). If you don’t want spicy, just nix the jalapeños and spicy cheese, and use all cheddar or a cheese of your choice.
  • Keep these tuna cups in mind for keto food prep! These would be a perfect make-ahead lunch or dinner idea and can be stored in a covered container in the fridge for up to 3-4 days.
  • As one reader suggested, these could also be yummy with canned chicken instead of tuna if desired!

spicy tuna cups cut in half

It’s basically a keto tuna salad in a convenient muffin cup form!

How YUMMY! We absolutely LOVED these spicy tuna melt cups, and I already had the simple ingredients on hand. I also appreciate how easy this idea is to mix together and bake, and the leftovers warm up nicely.

No-fuss healthy keto recipes like these are so handy to have!

holding spicy tuna melt egg muffin cup

Check out what my Hip2Keto teammate Jenna had to say after baking these keto tuna melt muffins:

“These turned out fantastic! I love the flavor, especially with the jarred jalapeños and cheeses! Also, these reheat nicely the next day in the air fryer. My daughter and I had these two days in a row for lunch with a salad and it sure made for the perfect lunch. I love the pan suggested for this, it worked out beautifully!” – Jenna


These easy keto taco stuffed breadsticks are addicting!


About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 39

  1. Queenducky21

    Thanks! One thing that could be helpful is if you’re able to add abbreviations like NF for Nut Free in the title. Doing keto is hard in our family due to nut allergy. But we’ve been doing it for 2 years!

    • Amber (Hip2Keto Sidekick)

      You’re so welcome! Thanks for the request! I will be sure to pass that along to the team!

    • SandraDee

      What!?!? 🤣😂😅 That’s a crazy request 🤪

  2. Annie

    How would these freeze?

    • Lina D (Hip2Save Sidekick)

      I think they’d do well! Especially warmed in the oven again 👍

  3. Nichole

    Thanks. These were good and I did freeze for lunches

    • Cassandra (Hip Sidekick)

      You’re so welcome, Nichole! Great idea to freeze them!

  4. Tae

    Think I can use fresh jalapeños instead of jarred? I’m out of pickled and have tons of fresh peppers

    • Cassandra (Hip Sidekick)

      Sure! You can use fresh jalapeños if you prefer, Tae.

  5. Laurie

    these were delicious! I was wondering if I could try making them with chorizo sometime. Without the tuna of course, but everything else the same. I think I would put half the egg and cheese mixture, then the fried chorizo and then the other half of the mixture.

    • Lina D (Hip2Save Sidekick)

      Well that sounds delicious! Yum!

  6. lindaromero

    mine were pretty wet – not sure if it was all the oils from cheese or if I did something wrong?

    • Jennifer (Hip Sidekick)

      Did you drain your tuna really well, lindaromero?

  7. Lori

    Do you still need to spray the pan if you use silicone muffin pan

    • Jennifer (Hip Sidekick)

      When I use silicone pans, I do not spray them. Hope this helps, Lori!

  8. Angie

    Can you substitute canned crab meat for the tuna?

    • Lina D (Hip2Save Sidekick)

      sure – that sounds wonderful too!

  9. Lindalee Johnson

    These are one of my absolute favorite things to eat, Keto or not!!! They are creamy and delicious. I eat them warm or cold and they are fantastic either way. Thanks for sharing!!!!

    • Collin (Mrs. Hip)

      Yay! You’re so welcome! Thank YOU for the feedback, Lindalee! I’m so glad you have been enjoying them!

  10. Lisa

    These are so good. I skipped the jalapeños because I didn’t have any & sometimes they upset my stomach (ulcers) I used shallots & not onion.

    • Lina D (Hip2Save Sidekick)

      Oh thanks for sharing Lisa!

  11. Carol

    Are these egg-like? Or do they taste like egg?

    • Lina D (Hip2Save Sidekick)

      Yes, but heartier than a quiche.

  12. Jackie

    These are absolutely amazing. I have issues with onion so I substituted celery for extra crunch. One of our absolute go to muffins now. Thank you

    • Angie (Hip2Keto Sidekick)

      Hi Jackie! I love the idea of adding celery❤ So glad you enjoyed this recipe. Thank you for sharing!

  13. Julie

    Delicious also with canned chicken

    • Lina D (Hip2Save Sidekick)

      oh good!! Yes, I agree. Thanks Julie!

  14. Cynthia

    These are delicious, and just the thing for doing keto during Lent!

    • Amber (Hip Sidekick)

      Oh perfect! Awesome to hear you’ve been loving them!

  15. Matt L

    Did this with mozzarella, because it was the only cheese I had on hand. Didn’t use jalapeños because we didn’t have them. Baked 25 mins, then broiled for 2. I think it needed that extra time because of the mozzarella. Dipped it in franks red hot, and was amazing. Even my 2 year old was begging for it.

    • Jennifer (Hip Sidekick)

      Great modifications, Matt L! I’m so glad to hear you and your 2 year old loved them!

  16. Kristy

    Was wondering if I shred the cheese myself would the carb count go down???

  17. Tara

    I had a big can of chicken from Costco so I used that, doubled the recipe, didn’t have jalapenos so I added a little can of green chilies, and it was delicious!! The only silicon muffin pan I had was a big one, the doubled recipe made exactly 6 of the big muffins, perfect for a meal size. I did have to bake it about 20 minutes longer because of the bigger muffin pan.

    • Amber (Hip Sidekick)

      Sounds delicious! Thanks for letting us know how yummy yours turned out!

  18. Sharon Oaks

    I was cruising Pinterest and saw this recipe. It jumped out at me and I had to make it right then. I didn’t have any tuna but had canned salmon so I substituted that. I, brilliantly if I do say so 😉) decided to make a double recipe even though I’d never tried them. My husband and I grabbed ine as soon as they were cool enough to eat and his comment was, “I want these every day.” So delicious! Thanks so much for sharing it.

    • Claudette (Hip Sidekick)

      You’re so welcome, Sharon! So glad both you and your husband loved these with salmon!

  19. SandraDee

    These are crazy delicious!! I’ve made them several times. Delicious hot, warm, cold, room temperature; in fact, more flavorful cold or room temperature! I doubled the recipe today and it made 12 perfect regular-muffin sized muffins. 🐟 Have used canned salmon in place of tuna as well, and equally delicious!! Thanks for a fantastic recipe 😊

    • Trish (Hip Sidekick)

      You’re very welcome, SandraDee! So glad you’ve been enjoying these at any temperature! ❤️ Thanks for sharing how you’ve adapted the recipe to make with canned salmon as well! Sounds yummy! 😋

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