Fried Green Tomatoes | Low Carb | Keto

Fried Green Tomatoes! Do people really eat them? Yes, they do. They are fantastic and everyone should try them at least once in their lifetime. If you have green tomatoes growing in your garden, pick them now (or buy some at your local farmer's market) and make these delicious Southern Classic Fried Green Tomatoes. This is my low carb / keto friendly version. Normally they are made with cornmeal. These are coated with almond flour and Parmesan cheese which makes a great crispy coating when pan-fried in olive oil. The inside is tender and juicy, and they have a unique flavor which makes them addicting - give them a try. The flavor of green tomatoes is significantly different from that of fully ripened red tomatoes. It is hard to explain the taste. They have a tang or sourness to them, they are a bit earthy in taste, and they are much firmer than a ripe red tomato. Because of their firmness they hold up well when frying. Fry them up, serve warm with a bit of salt & pepper and a dollop of mayonnaise, ranch dressing, or horseradish aioli. I haven't tried, but I think these would be great topped with bacon and mayonnaise. These are a great summer appetizer, snack or side dish. You can keep leftovers in the fridge for a day or two covered in an airtight container. Reheat in the oven or toaster oven.

I admit I was timid about trying these thinking it would be complicated. It's not! They are easy and pretty quick to make. If you have a cast-iron skillet, I highly recommend you dig it out when making these as it will lend into a perfect crisp outside and juicy inside.

Note: If you don't grow your own tomatoes, you can find them at the farmer's market mid summer and sometimes late summer depending on where you live.

Fried Green Tomatoes | Low Carb | Keto

Fried Green Tomatoes Served with Ribs and Salad

Fried Green Tomatoes | Low Carb | Keto

Makes 6 Servings

Ingredients:

2 large eggs, lightly beaten

1/2 cup almond flour

1/4 cup Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

4 medium-size green tomatoes

Olive oil for cooking

Salt to taste

Directions:

1. Slice your tomatoes into 1/4-inch slices. Liberally season with salt and pepper.

2. In a shallow bowl or pan, lightly beat 2 eggs; set aside.

3. Combine almond flour,and Parmesan cheese in a shallow bowl or pan.

4. Dip tomato slices in beaten eggs, then dredge in almond flour/Parmesan cheese mixture. set tomato slices aside until ready to cook.

5. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Gently drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt & pepper. Note: depending on the size of your tomatoes, you may need to double the coating to fully coat the sliced tomatoes.

I love using my cast-iron skillet when frying foods.

It gives a great even heat and aids in crispiness.

Cast Iron Skillet

Nutritional Information:

Calories 131.2 Total Fat 10.7 g Total Carbohydrate 6.3 g Dietary Fiber 1.9 g Protein 4.7 g

Blueberry Cobbler | Low Carb | Keto | Gluten-Free

This easy blueberry cobbler has all the flavors of summer packed into it. Juicy blueberries with a hint of lemon and cinnamon all topped with a buttery crumb topping will make you happy! This cobbler is low carb, keto and gluten free friendly. Honestly it tastes like the 'real' thing. I have tried a variety of cobbler toppings and finalized that my favorite is the struesel topping I use on my blueberry muffins.

This low carb Blueberry Cobbler makes a perfect summer dessert with no guilt!

Blueberry Cobbler | Low Carb | Keto | Gluten-Free

Blueberry Cobbler | Low Carb | Keto | Gluten-Free

Blueberry Cobbler | Low Carb | Keto | Gluten-Free

Blueberry Cobbler | Low Carb | Keto | Gluten-Free

Ingredients:

Filling:

3 cups Blueberries fresh or frozen

1 tablespoon Lemon Juice

1 tsp Lemon Zest

1/4 tsp Cinnamon

1/4 teaspoon Xanthan Gum

2 to 4 T Granulated Swerve (or other sweetener)

Topping:

2 T Butter, melted

1/2 Cup Almond Flour, Fine Ground

1 1/2 T Granulated Swerve (or other sweetener)

1 tsp Lemon Zest

1 T Coconut Flour

Directions:

1. In a small mixing bowl, mix all topping ingredients together until a crumbly dough forms. Set aside.

2. In a medium size mixing bowl, add blueberries, lemon juice, lemon zest, cinnamon, xanthan gum, and Swerve. Gently mix until well combined.

3. Pour blueberry mixture into greased 9x9 baking dish or small casserole dish.

4. Sprinkle topping mixture over blueberries.

5. Bake at 350 degrees for 25 minutes or until top is browned. (Check after 10-15 minutes, If the top starts to brown too fast, cover lightly with foil).

Serving Suggestions: Serve with homemade whipped cream! (Whip heavy whipping cream mixed with sweetener of choice and vanilla). Yum!

Nutritional Information:

Makes 8 Servings, Amount Per Serving: Calories 99.7 Total Fat 6.5 g Protein 2.0 g Total Carbohydrate 9.8 g Dietary Fiber 2.6 g

Blueberry Chia Seed Jam |Low Carb | Keto | Sugar-Free

This Blueberry Chia Jam is thickened with chia seeds instead of a lot of extra sugar, making it sugar-free and low in carbohydrates. Tha jam is flavored with a hint of lemon which I think is the perfect marriage. It tastes like blueberry pie on a spoon. Yes, I eat by the spoonful, it's that good. I also serve on my favorite low carb biscuits.

If are not a familiar with chia seeds, they are tiny black seeds from the plant Salvia Hispanica, which is related to the mint. They are a superfood containing fiber, protein, and omega-3 in every serving. They make a great thickener to jellies, jams, and puddings,

This has been one of my favorite recipes to make with fresh picked blueberries. If you don't have fresh blueberries that's okay, frozen blueberries will give the same great results. You can even substitute in other berries, such as raspberry or strawberry. This jam is super quick and easy to make. It is delicious and made will real ingredients so you can feel good about what you are eating. If you have 10 minutes, you have will have fresh blueberry chia jam ready to eat in that short amount of time.

My kids and I picked 21 pounds of blueberries this season!! So I have many blueberry recipes to share with you. Such as, Blueberry Lemon Scones, Lemon Blueberry Streusel Muffins, and Blueberry Fat Bombs.

Blueberry Chia Jam |Low Carb | Keto | Sugar-Free

Blueberry Chia Jam |Low Carb | Keto | Sugar-Free

Blueberry Chia Jam Served With Homemade Biscuits

Blueberry Chia Jam |Low Carb | Keto | Sugar-Free

Blueberry Chia Jam |Low Carb | Keto | Sugar-Free

Blueberry Chia Jam | Low Carb | Keto | Sugar-Free

Makes: 16 servings

Ingredients:

2 cups fresh or frozen blueberries

2 tablespoons chia seeds

1/8 t xanthan gum

1 tablespoon freshly-squeezed lemon juice

1/4 cup sweetener, such as Swerve (can adjust to your liking by adding more or less)

1/8 t cinnamon (optional)

(Note: if you don't have xanthan gum, you can add in another teaspoon or 2 of chia seeds)

Directions:

1. Heat the blueberries in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon to mash the blueberries to your desired consistency.

2. Stir in the chia seeds, xanthan gum, cinnamon (optional), and lemon juice until combined. Then taste, and stir in sweetener, taste again. Add more if needed. (I notice the jam sweetens more as it cools so adjust sweetness accordingly). At this point I added in a few whole blueberries for some extra texture to the jam. This is optional.

3. Remove from heat and let cool for 5 minutes. As the jam cools it will thicken. Give the jam one final good stir.

4. Transfer cooled jam to a sealed container or mason jar, and refrigerate for up to 2 weeks, or freeze for up to 3 months.

Twenty One Pounds of fresh Blueberries picked this season!

Nutritional Information: (per 1 tablespoon)

Calories 17.7 Total Fat 0.4 g Total Carbohydrate 3.2 g Fiber 1.1 g Net Carb 2.1g