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Low Carb Fried Green Tomatoes

While we still have a few red, pink and yellow heirlooms on the vine, the season is rapidly winding down.  Now is the perfect time to go for that iconic classic, fried green tomatoes.  Typically made with cornmeal or breadcrumbs, this recipe for low carb fried green tomatoes will meet the requirements of a low carb or ketogenic diet without losing a bit of flavor.

Low Carb Fried Green Tomatoes

Low Carb Fried Green Tomatoes

How to Pack in the Most Flavor to Low Carb Fried Green Tomatoes

  1. First of all, start with firm, bright green tomatoes.  The variety does make a difference in terms of sweetness but the main thing is to pick them before they are ripe.  I’ve tried using varieties like Aunt Ruby’s Green, Green Zebra and a few other green varieties, but they en up being too soft (yes they are green, but they are ripe green instead of firm and unripe).
  2. After you have the right tomato selected, add in a little spice.  I like a bit of smoky but moderate heat…not too hot, just a little kick.  Any of the chile spices work for this.  My favorite is the chipotle spice for more intense heat and the smoky blend for mild to medium heat.  You can find pure organic chipotle spice with no additives here, or a milder blend of smoked peppers (chipotle, ancho and pasilla)  here.  Any spicy addition will work…just use your favorite or what you have on hand.
  3. And finally is the coating.  Classic versions of Fried Green Tomatoes use a mix of cornmeal and flour, but those are both out on a low carb or keto diet.  For the recipe I used almond flour, salt & pepper, and some chipotle spice for the coating.  You could also mix in some crushed chicharonnes, which I often add to breading mixtures.  Some people will add a tsp of onion powder and 1/2 tsp garlic powder also if you like adding even more robust flavor.

Recipe for Low Carb Fried Green Tomatoes

serves 4


  • 2 medium firm green tomatoes
  • 1 cup almond flour (I used Nature’s Eats brand)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 – 1 tsp chile pepper (your choice, here is what I used)
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1 large egg
  • 2 Tbsp water
  • 1/4 cup bacon fat or refined olive oil


  1. With a sharp knife, slice the tomatoes about 1/4″ thick. Sprinkle with a little salt, and let them sit for a few minutes.
  2. In a medium size bowl, use a slotted spoon or fork to mix together the almond flour, the spices and the salt and pepper.  In another bowl, whisk together the egg and the water.
  3. Heat the fat or oil in a large skillet over medium high heat.
  4. Using tongs or your hands, dip the tomato slices in the egg/water mixture, then place them in the flour/spice mixture and cover all parts of the tomato slices using a spoon or your hands.
  5. Using tongs or your hands, place the slices in the hot oil for about 3 minutes.  Use a spatula to gently turn them over so the breading doesn’t fall off, and cook for another 3 minutes on that side (gently lift them to make sure they’re getting the color you want and not burning.
  6. Don’t overcrowd the skillet with the slices.  Work in batches if needed.
  7. Serve alone or for a real treat make some tzatziki sauce to dip them in!

Carb count:  5.5 net carbs/per 2 slice serving

For some more protein and fat, try this recipe for

Low Carb Fried Green Tomatoes with Poached Eggs


  • 2 medium firm green tomatoes
  • 5 eggs
  • 3 cups almond flour/crushed-chicharrones mix
  • 1 tsp spicy chile pepper
  • salt and pepper to taste
  • 1/4 cup bacon fat or refined olive oil
  • picante sauce for serving, if desired


  1. Slice tomatoes into 1/4 inch thick slices
  2. Whisk the egg in a small bowl.  In a separate bowl mix together the flour/chicharrone mix and the seasonings and salt and pepper to taste.
  3. Heat the oil to medium high but do not let oil boil.
  4. Dip tomato slices into the eggs, then into the flour mixture.  Coat well
  5. Set them into the oil and fry 2-3 minutes, or until golden brown.  Remove from oil and set onto paper towels to drain.
  6. Bring a pot of water to a boil. Crack eggs into the boiling water and lightly poach them (about 3 min each).  Strain in a colander and serve the eggs over the fried green tomato slices.  Drizzle a bit of picante sauce on top and enjoy!

Online Coaching Available:

I have followed the slow carb diet for 3 years and the keto diet for 2 years now, and I have put my “been there done that” knowledge to work helping people figure it out.  I am currently an online diet coach (info can be found here if you’re interested), and have just hit the 250-client mark.  Come and visit me and see if online coaching might be for you!

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