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

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Serves: 2


  • 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


  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!

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Annie B

Are you ready to optimize your life for increased energy, strength, health and focus? Keto Fit Coach is THE place for coaching, recipes, workout & tools. Optimizing Health and Performance through the Use of a Ketogenic and Low Carb Lifestyle.

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