The Keto Lady Garden Tomato Pie

So delicious on a summer day! I love to serve this on a bed of Arugula! This is great for breakfast, lunch, dinner or a side dish!!

The Keto Lady Garden Tomato Pie

2 pounds tomatoes 3-ish large slicing or heirloom tomatoes ( enough for about 15-18 slices)
Redmonds Sea Salt
2.5 cups shredded cheddar cheese
½ cup mayonnaise
1 tablespoon dijon mustard
2 eggs beaten
1 Tsp Xanthum Gum
5 scallions thinly sliced
1/4 - 1/2 cup fresh basil chopped (I like a lot)
3 cloves garlic minced
black pepper
1/2 cup parmesan cheese
Avocado oil to grease the pie pan.

Instructions- Set oven to 375 degrees

Cut your tomatoes in 1/3 inch slices and line on paper-towels to drain. Sprinkle with Redmonds sea salt so the liquid can be wiped away in 20-30 mins. Like making eggplant.

Put aside 1/2 cup of the cheddar cheese and 1/4 cup of Parmesan cheese and put together in a bowl to top the pie before it goes in the oven.

Start the filling by putting remaining ingredients in the bowl and mixing all together.

Think of this as making lasagna. First put a little cheese on the bottom of the pie pan, then a layover of about 6 tomatoes a layer of filling, brick lay more tomatoes, and go until you have three layers. Top with remaining cheddar and Parmesan.

Bake 30-40 mins, until bubbly.

Makes 8 Servings

Macros-
Calories: 236
Carbs: 7g
Net Carbs 5
Protein: 11g
Fat: 21g
Fiber: 2g

Weight Watchers - I’m using the Diabet Database

SMARTPOINTS 16 ( yes 16 for full fat, you can totally lighten this up to almost free) I like real Whole Foods… I’d rather. You do it the way you like