Keto Pink Salmon Cakes
Here is a delicious recipe for Keto Pink Salmon Cakes. I remember my Mom making these when I was a child and they were delicious. I grew up in a middle class neighborhood in Southeast Washington D.C. and these salmon cakes were a normal part of our diet. They of course weren’t Keto, but they still were tasty. You can actually eat these cold and they still taste delicious. Canned salmon is still pretty inexpensive so if your doing keto on a budget this might just be the dish for you.
You can prepare these fairly quickly, and make a easy week night keto dinner. Pair it with a nice low carb friendly vegetable and your all set. We hope you enjoy these.
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Keto Pink Salmon Cakes
Keto Pink Salmon Cakes
Ingredients
- 2 Pink Salmon (Canned) (14.75 o*we used Chicken of the Sea
- 2 Eggs Beaten
- 1/4 Heavy Whipping Cream
- 1 Red Pepper Chopped
- 4 Green Onions Finely chopped (these are the lowest carb onions)
- 1/2 cup Pork rinds ground up
- 1/4 cup Almond Flour
- 1 Tbsp Trader Joe’s 21 Seasoning Salute
- 1 Tsp Celery Salt
- 1 Tsp Greek Seasoning
- *Optional: You can add some MCT oil for added moisture or fat.
Instructions
How to Prepare
- Mix all ingredients together until well blended.
- Heat medium skillet to medium low temp (3 or 4 setting on electric burner)
- Grease your pan with 1 Tbsp of refined coconut oil
- Cook the patties in batches of 9 or 10 – flip with fork and cook until golden on other side. Transfer to paper towel lined plate.
Notes
Nutrition
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Hi Cindi,
You could probably add a 1/3 of a cup of grated Parmesan cheese (the kind in a can) to replace the pork rinds, that mixed with the almond flour already in recipe should give you the Bread Crumb consistency.