Spicy, Gluten-Free Low Carb Salmon Cakes

A gluten-free alternative to regular crab cake recipes, with a spicy twist. What I love about these is that it can easily be modified to use canned tuna (I like the water version), or canned salmon, or even fresh, canned crab. I like to make extra so I have them handy for breakfast or lunch the next day, they hold up well!

Adjust the spicy to your liking and for extra healthy fat, top with avocado slices and a dash of your favorite hot sauce (I LOVE Frank’s!).

They can be made ahead and eaten cold or rewarmed in a pan at medium heat.

Source: Annie Berryhill-Keto Fit Coach

Course: Main Course

Cuisine: American

Serves: 2

Ingredients

• 2 cans Pink Salmon
• 2 whole eggs
• 3 Tbls Almond Flour
• 1 Tbls Coconut Flour
• 1 tsp Ground Red Pepper
• .5 Red Bell Pepper Diced small
• 3-5 Tbls Coconut Oil
• 1 tsp sea salt
• 2 tsp ground black pepper

Directions

1. In a bowl, mix salmon, eggs and spices .
2. Mix until moistened
3. Add flour until sticky
4. Take 1/4 . or so scoop of mixture and form into patties/small cakes
5. Add 1Tbl. + to heated skillet
6. Brown cakes on each side (ensure there is enough oil on the pan to prevent sticking)
7. Cover and cook on low heat for 15-20 min or until cooked throughly.
8. Alternately, bake in 375 degree oven for 15 mins.
9. If using a cast iron or oven safe skillet to brown, just pop the skillet into the oven, no need to dirty additional pans!