There’s something magical about biting into a slice of warm, cheesy keto tomato pie after a long summer day. I’ll never forget the first time I made this – skeptical that a low-carb pie could satisfy my comfort food cravings, but wow, was I wrong! The juicy tomatoes practically melt into that rich, creamy filling, while the almond flour crust gives just the right crunch. It’s become my go-to dish when tomatoes are ripe and I’m craving something hearty yet still totally keto-friendly. Best part? No one ever guesses it’s low-carb – they’re too busy reaching for seconds!
Why You’ll Love This Keto Tomato Pie
This isn’t just another keto recipe—it’s a game-changer for low-carb comfort food lovers. Here’s why:
- Effortless prep: Mix, layer, bake—that’s it! No fancy techniques needed.
- Bursting with flavor: Juicy tomatoes meet creamy, cheesy richness in every bite.
- Guilt-free indulgence: Only 8g net carbs per slice (yes, really!).
- Crowd-pleaser magic: Even non-keto folks beg for the recipe.
Trust me, once you try this pie, you’ll understand why it’s my summer staple!
Ingredients for Keto Tomato Pie
Gather these simple ingredients – trust me, every one plays a crucial role in creating that perfect balance of flavors and textures:
- 2 cups almond flour (lightly spooned, not packed – this makes all the difference!)
- 1/4 cup grated Parmesan cheese (freshly grated melts better than pre-shredded)
- 1/4 tsp salt + 1/2 tsp salt (divided – for crust and tomatoes)
- 1/4 tsp garlic powder (my secret flavor booster)
- 1/4 cup melted butter (use the good stuff – no margarine!)
- 1 large egg (room temperature binds the crust better)
- 2 large tomatoes (ripe but firm – I prefer Roma or beefsteak)
- 1 cup shredded mozzarella (whole milk for extra creaminess)
- 1/2 cup mayonnaise (full-fat makes the filling luxuriously rich)
- 1/4 cup fresh basil (torn by hand for maximum fragrance)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
Quick swap: No almond flour? Use 3/4 cup coconut flour instead (it’s more absorbent, so we use less). The texture will be slightly different but still delicious!
How to Make Keto Tomato Pie
Now comes the fun part – transforming those simple ingredients into pure comfort food magic! Follow these steps, and you’ll have a golden, bubbling keto tomato pie ready before you know it.
Preparing the Crust
First, crank that oven up to 375°F (190°C) – we want it nice and hot when our crust goes in. While it heats, grab a big bowl and mix together the almond flour, Parmesan, 1/4 tsp salt, and garlic powder. Now here’s my trick: drizzle in the melted butter slowly while stirring – it should look like wet sand. Crack in the egg and mix just until it comes together (don’t overdo it!). Press this dough into your pie dish like you’re tucking it into bed – firm but gentle. Pop it in the oven for 10-12 minutes until it’s lightly golden and smells nutty. That’s your signal it’s ready!
Layering the Filling
While the crust bakes, slice those tomatoes about 1/4-inch thick – too thin and they’ll disappear, too thick and they’ll make things soggy. Sprinkle them with the remaining 1/2 tsp salt and let them sit for 10 minutes. This draws out excess moisture – crucial for avoiding a watery pie! Pat them dry with paper towels (be gentle!). In another bowl, mix the mozzarella, mayo, basil, and pepper into a gooey, delicious paste. When the crust is ready, layer those tomato slices in like little edible roof tiles, then spread the cheese mixture thickly over the top.
Baking and Serving
Slide your masterpiece back into the oven for 25-30 minutes. You’ll know it’s done when the top is beautifully browned and bubbling at the edges like a mini cheese volcano. Resist cutting immediately! Let it rest for 5 minutes – this helps the filling set so you get clean slices. Serve warm (though cold leftovers are dangerously good too). Watch out – this pie disappears fast!
Tips for the Best Keto Tomato Pie
After countless test batches (and happy taste-testers), I’ve nailed down these game-changing tricks:
- Salt those tomatoes well – it’s the secret to preventing a soggy crust! Let them drain while you prep the other ingredients.
- Fresh basil makes all the difference – dried just doesn’t give that same bright, herby punch.
- Watch your crust edges – if they start browning too fast, tent them with foil.
- Let it rest before slicing – I know it’s tempting, but those 5 minutes mean cleaner cuts!
Follow these, and you’re guaranteed pie perfection every time.
Keto Tomato Pie Variations
Want to mix things up? Here are my favorite ways to put a spin on this keto classic:
- Bacon lover’s dream: Crumble 4 slices of cooked bacon into the cheese mixture for a smoky punch.
- Italian twist: Swap basil for oregano and add a tablespoon of sun-dried tomatoes.
- Spicy kick: Stir 1/4 tsp red pepper flakes into the filling – it’ll wake up your taste buds!
- Veggie boost: Layer in some sautéed spinach or zucchini slices beneath the tomatoes.
The beauty? This pie handles creativity beautifully – have fun with it!
Serving Suggestions for Keto Tomato Pie
This pie shines brightest with simple sides that complement its rich flavors without overpowering them. My go-to? A crisp arugula salad with lemon vinaigrette – the peppery greens cut through the creaminess perfectly. For heartier meals, roasted Brussels sprouts or garlicky green beans make wonderful partners. And don’t forget a chilled glass of sparkling water with lemon – it’s the ultimate refreshment between those decadent cheesy bites!
Storing and Reheating Keto Tomato Pie
Leftovers? No problem! Store cooled slices in an airtight container in the fridge for up to 3 days. When reheating, I’ve found two foolproof methods: the oven (350°F for 10-15 minutes keeps the crust crisp) or my personal favorite – a quick zap in the microwave for that melty, just-baked texture in seconds. Pro tip: Sprinkle a little extra cheese on top before reheating for bonus gooeyness!
Keto Tomato Pie Nutrition Information
While nutrition can vary slightly based on specific ingredients used, here’s the general breakdown per generous slice (based on 6 servings):
- 320 calories
- 28g fat (8g saturated)
- 8g total carbs (4g fiber = only 4g net carbs!)
- 12g protein
Remember these are estimates – but proof that comfort food can indeed be keto-friendly!
Frequently Asked Questions
Can I use regular flour instead of almond flour?
Oh honey, I wouldn’t recommend it! The almond flour gives that perfect nutty crunch that makes this keto tomato pie special. Regular flour would spike the carbs and change the texture completely. If you’re out of almond flour, coconut flour works (use 3/4 cup instead of 2 cups almond flour).
How do I prevent a soggy crust?
Here’s my battle-tested method: salt those tomato slices and let them drain for at least 10 minutes – it pulls out so much water! Then pat them dry like you’re tucking them in with paper towels. Also, don’t skip pre-baking that crust – those 10 minutes make all the difference.
Can I make this ahead of time?
Absolutely! I often prep the crust and filling separately up to a day ahead, then assemble and bake when needed. Leftovers keep great in the fridge too – the flavors actually deepen overnight. Just reheat gently to bring back that fresh-from-the-oven magic.
What’s the best tomato variety to use?
Romas are my go-to – they’re meaty with less watery seeds. Beefsteak work too if you salt them well. In a pinch, I’ve even used cherry tomatoes halved! Just avoid super juicy heirlooms – they can make things too wet.
Irresistible 8-Ingredient Keto Tomato Pie Recipe – Divine!
A savory low-carb pie with juicy tomatoes and a rich, cheesy filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup melted butter
- 1 egg
- 2 large tomatoes, sliced
- 1/2 tsp salt (for tomatoes)
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Mix almond flour, Parmesan, salt, garlic powder, melted butter, and egg to form the crust dough.
- Press the dough into a pie dish, then bake for 10-12 minutes until golden.
- Slice tomatoes, sprinkle with 1/2 tsp salt, and let sit for 10 minutes to drain excess moisture.
- Mix mozzarella, mayonnaise, basil, and black pepper for the filling.
- Layer tomato slices on the crust, then spread the cheese mixture on top.
- Bake for 25-30 minutes until bubbly and lightly browned.
- Cool for 5 minutes before slicing.
Notes
- Pat tomatoes dry after salting for a crispier crust.
- Substitute coconut flour if almond flour is unavailable.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg
