Keto Summer Tomato Pie

This keto tomato pie celebrates ripe summer tomatoes with a rich, buttery almond-flour crust and a melty, cheesy topping that’s totally low-carb and full of flavor. Expect bright, fresh tomato taste mixed with gooey cheese and fragrant basil—comfort food that feels like a special treat but fits right into a keto lifestyle.

When tomatoes are at their peak, they shine as the star ingredient in this savory keto tomato pie. The almond-flour crust offers a rich, buttery base that’s totally keto-friendly, while the layers of juicy tomatoes, fresh basil, and a blend of gooey cheeses turn this pie into a crowd-pleaser with minimal fuss. Sharp Cheddar, creamy mozzarella, and savory Parmesan come together for a golden, sliceable dish that’s both nostalgic and modern in its simplicity.

This recipe walks you through an easy, make-ahead process: salting and draining the tomato slices to keep the crust crisp, pressing and partially baking the almond-flour crust, layering the tomatoes with fresh herbs, and topping it all with a cheesy mayo mix before baking it to bubbly perfection. You’ll do just a few hands-on steps, then bake and let it rest so the filling sets up nicely. Serve it warm or at room temperature—it’s perfect for a relaxed summer gathering.

Why It’s Perfect for Summer

• Keto and gluten-free: The almond-flour crust keeps the carbs low while delivering a buttery, satisfying base.
• Seasonal and simple: Ripe summer tomatoes and fresh basil create a fresh, bright flavor with easy prep—much like these easy keto zucchini chips.
• Make-ahead friendly: Salting and draining tomatoes ahead keeps the pie from getting soggy, plus you can prepare the crust earlier as well.
• Comforting and crowd-pleasing: The bubbly golden cheese topping and sliceable pie format make it perfect for sharing; serve it alongside keto sheet-pan sausage and peppers for a complete summer spread.

Ingredients for Crust and Filling

• 2 cups finely ground almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 5 tablespoons unsalted butter, melted
• 1 large egg
• 4 medium ripe tomatoes (about 2 pounds), sliced about 1/4 inch thick
• 1 teaspoon salt (for draining the tomatoes)
• 1/2 cup mayonnaise
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Assemble, Drain, and Bake

1. Slice the tomatoes about 1/4 inch thick, spread on paper towels, sprinkle evenly with 1 teaspoon salt, let sit 30 minutes to drain, then blot off extra moisture with fresh paper towels.
2. Preheat the oven to 350°F (175°C).
3. Mix 2 cups finely ground almond flour, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 5 tablespoons melted unsalted butter, and 1 large egg in a bowl until a firm dough forms.
4. Press the dough firmly and evenly into a 9-inch pie plate, covering the bottom and sides.
5. Bake the crust for 10 minutes, then remove and let it cool about 10 minutes.
6. Pat the pre-salted tomato slices completely dry.
7. Layer half of the tomato slices in the crust, sprinkle with half the chopped fresh basil and half the black pepper, then repeat with the remaining tomatoes, basil, and pepper.
8. In a bowl combine 1/2 cup mayonnaise, 1 cup shredded sharp Cheddar, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, and 1/4 teaspoon garlic powder until smooth.
9. Spread the cheesy mayonnaise mixture evenly over the layered tomatoes.

10. Bake the pie for 30 to 35 minutes, until the cheese topping is golden and bubbling and the crust feels firm.

    

11. Let the pie cool at least 15 minutes before slicing to allow the filling to set.

Tips for a Non-Soggy Pie

• Choose very ripe but not watery tomatoes like Beefsteak, heirloom, or vine-ripe. Salting and draining for 30 minutes is key to keep the pie from getting soggy (see how we do it in this cheesy zucchini, corn, and tomato bake with a Parmesan crust).
• Make sure to pat the tomato slices completely dry before assembling; excess moisture is the biggest culprit for a soggy crust. The same thorough drying keeps an easy cheesy zucchini bake from turning watery, too.
• Use finely ground almond flour (not almond meal) to get a smooth, sturdy crust that holds together well.
• Press the crust tightly and evenly so it stays intact when you slice it—no crumbly edges here!
• After baking, let the pie rest. Cooling allows the cheese filling to set so your slices look neat and hold their shape.
• If your mozzarella seems wet, go for a low-moisture version to prevent the topping from weeping during baking.

Flavor Variations and Swaps

• For a savory twist, layer cooked crumbled bacon or diced pancetta between the tomato slices.
• Add 1–2 tablespoons of chopped fresh herbs like thyme, oregano, or chives into the cheese mixture to mix up the flavors.
• Substitute part of the cheddar with crumbled goat cheese or feta to introduce a tangy finish. If you use very soft cheeses, you might want to cut back slightly on mayonnaise.
• Switch up the crust by mixing in 2 tablespoons grated Parmesan or a teaspoon of dried herbs into the almond flour dough (for almond flour dough tips, see our keto bread recipe).

Storage, Reheating, and Freezing

• Refrigerate your leftover keto tomato pie wrapped tightly in plastic wrap or stored in an airtight container. It keeps well for 3–4 days. When ready to eat, warm up single slices in a 350°F oven for 8–12 minutes to refresh the crust and remelt the cheese.
• You can freeze portions for longer storage—wrap each slice tightly and freeze for up to one month. Thaw overnight in the fridge, then reheat in the oven for the best texture. Microwaving is faster but can soften the crust. The same oven reheat works for other make-ahead keto bakes like our Keto Buffalo Chicken Cauliflower Casserole.
• To save time on the day you want to eat, prep the crust and salt the tomatoes a day ahead. Assemble and bake fresh for the best flavor and texture.

Common Questions Answered

• Can I use a different low-carb flour? Almond flour really gives the best taste and texture here. Coconut flour isn’t a straight swap and usually means adjusting the recipe with more eggs and less flour.
• What are the best tomatoes to use? Pick ripe tomatoes with good flavor but not too watery. Beefsteak, heirloom, or large vine-ripe tomatoes work beautifully and keep the pie from getting soggy.
• Is it okay to leave out the mayonnaise? Mayonnaise adds creaminess and fat without carbs. You can swap in full-fat cream cheese or mascarpone, but it will change the texture and flavor a bit.
• How do I avoid a soggy crust? Salt and drain the tomato slices well, pat them dry, and prebake the crust. These steps pull moisture away and keep your pie firm.
• Is this recipe really keto-friendly for strict diets? Absolutely! The almond-flour crust and full-fat cheeses keep the carbs low. Just check your mayo and cheese for added sugars before buying.