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Keto Fish Cakes with Avocado Lemon Dipping Sauce

Start to Finish: 15 minutes


  • 1 pound raw white boneless fish (preferably local and wild caught)
  • 1/4 cup cilantro (leaves and stems)
  • Pinch of salt
  • Pinch of chili flakes
  • 1-2 garlic cloves (optional)
  • 1-2 tablespoons coconut oil or grass-fed ghee for frying
  • Neutral oil for greasing your hands, such as avocado oil

Dipping Sauce Ingredients:

  • 2 ripe avocados
  • 1 lemon, juiced
  • Pinch of salt
  • 2 tablespoons water


  1. In a food processor, add fish, herbs, garlic (if using), salt, chili, and fish. Blitz until everything is combined evenly.
  2. In a large frying pan on medium-high heat, add coconut oil or ghee and swirl the pan to coat.
  3. Oil your hands and roll the fish mixture into 6 patties.
  4. Add cakes to the heated frying pan. Cook on both sides until golden brown and cooked through.
  5. While fish cakes are cooking, add all dipping sauce ingredients (starting lemon juice) to a small food processor or blender and blitz until smooth and creamy. Taste the mixture and add more lemon juice or salt if desired.
  6. When fish cakes are cooked, serve warm with dipping sauce.

Serves: 6

Nutritional Information (Per Serving):

  • Calories: 69
  • Fat: 6.5g
  • Saturated Fat: 1.9g
  • Cholesterol: 6mg
  • Cholesterol: 54mg
  • Carbs: 2.7g
  • Fiber: 2.1g
  • Sugar: 0.2g
  • Net Carbs: .6g
  • Protein: 1.1g
  • Potassium: 167mg
  • Vitamin D: 1mcg
  • Calcium: 6mg