Delicious Keto Tomato Pie

Here’s my go-to keto tomato pie recipe, with a low-carb almond flour crust that turns out perfectly crispy every time, and a filling made with fresh garden tomatoes, herbs, and plenty of cheese.

This keto tomato pie has become a summer favorite in our house, especially when tomatoes are in season. I often make an extra one to share with my keto-following friends, and they can’t believe it’s low-carb. Who says you can’t enjoy comfort food while staying keto?

keto tomato pie
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Why You’ll Love This Tomato Pie

  • Keto-friendly – This low-carb version of the classic Southern dish lets you enjoy all the flavors without breaking your keto diet.
  • Perfect for summer – It’s the ideal way to use up those juicy, ripe tomatoes from your garden or farmer’s market when they’re in peak season.
  • Make-ahead friendly – You can prep this pie in advance and reheat it for easy meals throughout the week – it actually tastes even better the next day.
  • Rich and satisfying – The combination of melty cheese, fresh tomatoes, and herbs creates a filling meal that works for lunch or dinner.
  • Simple ingredients – Most of these ingredients are basic items you might already have in your kitchen, especially if you follow a keto diet.

What Kind of Tomatoes Should I Use?

For a tomato pie, you’ll want to use ripe, meaty tomatoes that aren’t too watery – beefsteak, Roma, or heirloom varieties are all great choices. The key is picking tomatoes that feel heavy for their size and give slightly when gently squeezed, indicating perfect ripeness. If you’re shopping at the supermarket, look for tomatoes still attached to the vine as they tend to have better flavor, and try to avoid any that feel too soft or have blemishes. Before using them in your pie, it’s important to slice and salt them to draw out excess moisture – this helps prevent your pie from becoming soggy. If it’s not peak tomato season, Roma tomatoes are your best bet since they’re generally available year-round and have a consistently good flavor and texture.

keto tomato pie
Image: alrightwithme.com / All Rights reserved

Options for Substitutions

This keto tomato pie is pretty adaptable – here are some smart swaps you can try:

  • Tomatoes: While fresh tomatoes are key to this recipe, you can mix and match varieties. Roma tomatoes work well too, just make sure to remove excess moisture. Avoid canned tomatoes as they’re too wet.
  • Cheese blend: The sharp cheddar or monterey jack can be swapped with other firm cheeses like gruyere, provolone, or a mix of your favorites. Just avoid soft cheeses as they might make the pie too wet.
  • Mayonnaise: You can use sour cream or Greek yogurt instead, though the texture will be slightly different. If using Greek yogurt, strain it first to remove extra moisture.
  • Potato starch: To keep it keto, you can use almond flour, coconut flour, or xanthan gum (use just 1 teaspoon if using xanthan gum). Each will work to help bind the pie.
  • Fresh basil: Out of fresh basil? Try fresh oregano or Italian parsley. If using dried basil, reduce the amount to 1 tablespoon.
  • Green onions: These can be replaced with finely chopped regular onions or chives. If using regular onions, sauté them briefly first to soften.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is dealing with excess moisture – to avoid a soggy bottom, make sure to slice your tomatoes, salt them generously, and let them drain on paper towels for at least 30 minutes before assembling the pie. Another common mistake is rushing the cooling process – giving your pie at least 15-20 minutes to rest after baking helps it set properly and makes slicing much cleaner and easier. When mixing your cheese topping, don’t skip the step of bringing your mayonnaise to room temperature first, as cold mayo can create a lumpy, uneven mixture that won’t melt properly. For the best flavor development, try layering your tomatoes and cheese mixture in stages rather than dumping everything in at once, and remember to season each layer with fresh basil and green onions as you go.

keto tomato pie
Image: alrightwithme.com / All Rights reserved

What to Serve With Keto Tomato Pie?

This savory tomato pie makes a fantastic main dish for lunch or dinner, and there are lots of simple sides that work great with it. A fresh arugula salad dressed with lemon and olive oil adds a nice peppery crunch that balances the rich, cheesy pie. Since this is a keto-friendly dish, you might want to add some protein like grilled chicken breast or pan-seared shrimp on the side. For a complete summer meal, I love serving this pie with roasted asparagus or zucchini noodles tossed with garlic and herbs – they’re low-carb and match perfectly with the fresh tomato flavors.

Storage Instructions

Keep Fresh: This keto tomato pie stays good in the fridge for 3-4 days when stored in an airtight container. The flavors actually get even better after a day as everything melds together! Just keep in mind that the texture might become slightly softer due to the moisture from the tomatoes.

Make Ahead: You can prep some components ahead of time to make assembly quicker. Slice and salt the tomatoes up to a day before, keeping them stored in the fridge. The cheese mixture can also be combined and refrigerated the day before you plan to bake.

Warm Up: When you’re ready to enjoy leftover tomato pie, pop it in the oven at 350°F for about 10-15 minutes until heated through. You can also microwave individual slices for 30-45 seconds, though the oven method will help maintain a better texture.

Preparation Time 20-30 minutes
Cooking Time 30-40 minutes
Total Time 50-70 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 1500-1700
  • Protein: 60-75 g
  • Fat: 120-135 g
  • Carbohydrates: 40-50 g

Ingredients

  • 2 pounds of tomatoes (around 3 large slicing or heirloom varieties)
  • Kosher salt
  • 2 cups grated cheese (sharp cheddar or monterey jack, split into portions)
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 eggs (lightly beaten)
  • 1 tablespoon potato starch
  • 5 green onions (thinly sliced)
  • 1/4 cup chopped fresh basil
  • 2 minced garlic cloves
  • 1/2 teaspoon ground black pepper
  • 1/4 cup parmesan cheese
  • Olive oil (to grease the pan)

Step 1: Preheat the Oven and Prepare the Pie Plate

Begin by preheating your oven to 375°F (190°C).

Brush your pie plate with olive oil to prevent sticking, then set it aside for later use.

Step 2: Prepare the Tomatoes

Slice your tomatoes into ⅓ inch slices, discarding the stems.

Lay the tomato slices in a single layer on a dish towel or paper towels.

Sprinkle them with salt and allow the slices to sit for 20 minutes to drain excess moisture.

This prevents a watery pie.

Step 3: Prepare the Cheese Filling

During the time while your tomatoes are draining, prepare the filling.

In a large mixing bowl, combine 1 ¾ cups of shredded cheese (reserving the Parmesan for later), mayo, eggs, Dijon mustard, scallions, garlic, potato starch, basil, and pepper.

Mix these ingredients thoroughly to create a cohesive filling.

Step 4: Assemble the Pie

Blot the tomatoes dry with paper towels to remove excess salt and moisture.

In your prepared pie plate, spread 1/3 of the cheese mixture on the bottom.

Lay out a layer of tomato slices, using about 1/3 of your prepared slices.

Repeat this process two more times, creating three layers of cheese mixture and three layers of tomatoes, ending with tomatoes on top.

Step 5: Add the Topping

In a small bowl, mix together the reserved Parmesan cheese and the remaining shredded cheese.

Sprinkle this mixture evenly over the top layer of tomatoes to create a delicious, cheesy crust.

Step 6: Bake the Pie

Bake the assembled pie uncovered for 30 to 40 minutes, or until the cheese topping becomes golden brown and the center of the pie reaches an internal temperature of 165°F (74°C).

The pie should be bubbling and aromatic.

Step 7: Serve the Tomato Pie

Once baked, remove the pie from the oven and allow it to cool slightly before serving.

This will allow the layers to set and ensure easy slicing.

Enjoy your flavorful and savory tomato pie!

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