Keto Fried Green Tomatoes with Zesty Dipping Sauce
Published Apr 20, 2021 Updated Jul 16, 2026
This post may contain affiliate links. Please read our disclosure policy.
These keto fried green tomatoes have a crisp almond flour and pork rind coating with a tender, tangy center and a creamy zesty dipping sauce that’s perfect for dunking. They’re made without cornmeal or traditional breadcrumbs, making them a delicious low-carb twist on the Southern classic. You can fry them in a cast-iron skillet for the most traditional texture or use the air fryer or oven for an easy alternative.
Table of Contents
- Why You’ll Love This Keto Fried Green Tomatoes Recipe
- Ingredients You’ll Need
- Recipe Variations
- How to Make Keto Fried Green Tomatoes
- How to Make the Zesty Dipping Sauce
- Expert Tips
- Storage & Make-Ahead Tips
- Recipe FAQs
- More Keto Appetizers
- Shop My Post
- Keto Fried Green Tomatoes with Zesty Dipping Sauce Recipe
- Pin These Keto Fried Green Tomatoes To Pinterest
Why You’ll Love This Keto Fried Green Tomatoes Recipe
Fried green tomatoes were a weekend summer tradition in my family, and my Southern Grandma “Sue Sue” made the absolute best batch with a homemade dipping sauce. I wanted to recreate those same crispy, tangy flavors in a way that fit my lifestyle, so I swapped the traditional cornmeal coating for almond flour and crushed pork rinds. They fry up beautifully golden with a crisp coating and tender center, and I honestly don’t even miss the original!
Y’all know I’m a sauce gal, so I couldn’t stop at the tomatoes. This creamy zesty dipping sauce is made with my homemade mayo, horseradish mustard, lemon juice, and a few simple seasonings, and I think it takes every bite over the top. Whether you make these in a cast-iron skillet, the air fryer, or the oven, they’re one of my favorite ways to enjoy green tomatoes every summer.
Ingredients You’ll Need
Fried Green Tomatoes
- Medium green tomatoes: Look for firm, unripe green tomatoes without soft spots. They hold their shape much better during cooking and have the tangy flavor that makes fried green tomatoes so good.
- Almond flour: Helps create a light, even coating around the tomatoes.
- Crushed pork rinds: This is the secret to getting that crispy, crunchy coating without cornmeal or breadcrumbs. I love the Epic brand because the flavor is mild and the crumbs crisp up beautifully.
- Garlic powder: Adds savory flavor throughout the coating.
- Parsley: Gives the breading a little fresh, herby flavor.
- Onion powder: Pairs with the garlic to give the coating even more flavor.
- Kosher salt: Seasons every layer of the breading.
- Black pepper: Adds just a little warmth.
- Avocado oil: My favorite oil for frying because it has a high smoke point and a neutral flavor.
- Eggs: Help the breading stick to the tomatoes.
- Unsweetened canned coconut milk: Mixed with the eggs to create an even coating. Make sure it’s unsweetened!
Zesty Dipping Sauce
- Crushed red pepper: Adds just enough heat to balance the creamy mayo.
- Homemade mayonnaise: Makes the sauce rich and creamy.
- Horseradish mustard: Gives the sauce its signature tangy, zesty flavor.
- Paprika: Adds color and a subtle smoky flavor.
- Salt and black pepper: Balance all of the flavors.
- Garlic powder: Adds another layer of savory flavor.
- Lemon juice: Brightens the sauce and keeps it from feeling too rich.
Mac’s Pro Tip
Recipe Variations
- Adjust the heat: Add a little extra crushed red pepper or a pinch of cayenne to the breading or dipping sauce if you like a spicier kick.
- Make the dipping sauce milder: Reduce or omit the crushed red pepper for a creamier, tangier sauce with less heat.
- Choose your cooking method: Fry the tomatoes in a cast-iron skillet for the crispiest, most traditional texture, or use the air fryer or oven if you prefer to use less oil.
- Make extra dipping sauce: Double the sauce if you’re serving these as an appetizer. It’s also delicious with blackened chicken, steak, fish, roasted vegetables, or even as a sandwich spread.
How to Make Keto Fried Green Tomatoes
Prepare and Bread the Tomatoes
Step 1: Cut the green tomatoes into ¼- to ½-inch slices. Avoid cutting them too thin because they will soften quickly. Gently press the slices between paper towels to remove moisture from both sides.
Step 2: Add the almond flour, crushed pork rinds, garlic powder, onion powder, and parsley to a shallow bowl and mix well. In a second shallow bowl, whisk the eggs and unsweetened coconut milk together.
Step 3: Dip each tomato slice into the egg mixture, letting the excess drip back into the bowl. Move it to the breading mixture and coat both sides, pressing gently so the crumbs stick. Shake off any loose breading and place the coated slice on a sheet pan. Repeat with the remaining tomatoes.
Cast-Iron Skillet Method
Step 1: Heat a cast-iron skillet over medium-high heat. Add enough avocado oil to reach about ¼ to ½ inch up the side of the skillet.
Step 2: Add the tomatoes in a single layer without crowding the skillet. Fry them in batches for about 3 minutes per side, or until the coating is deep golden and crisp. Let the first side set before flipping, then turn each slice only once.
Step 3: Transfer the cooked tomatoes to a paper towel-lined plate. Keep them in a single layer so they drain without steaming and softening the crust.
Air Fryer Method
Step 1: For air fryer green tomatoes, preheat the air fryer to 400°F. Arrange the breaded tomatoes in a single layer, leaving a little space between each slice. Cook in batches as needed.
Step 2: Cook for 4 minutes, flip, and continue cooking for 3 to 5 minutes, until the coating is golden brown and the tomatoes are tender but still holding their shape.
Oven Baked Fried Green Tomatoes
Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Arrange the tomatoes in a single layer and spray the tops with olive oil cooking spray.
Step 2: Bake for 20 to 25 minutes, flipping halfway through, until the coating is golden and crisp around the edges.
How to Make the Zesty Dipping Sauce
Step 1: Add the homemade mayonnaise, horseradish mustard, paprika, salt, black pepper, garlic powder, lemon juice, and crushed red pepper to a mason jar or bowl. Stir until the sauce is smooth and evenly combined.
Step 2: Serve the keto fried green tomatoes immediately with the zesty dipping sauce.
Mac’s Pro Tip
Expert Tips
- Cook in batches. It can be tempting to fill the skillet, but giving each tomato slice a little space helps the coating brown instead of steaming.
- Don’t overcook the tomatoes. About 3 minutes per side is usually plenty. Once the coating is golden brown, remove them from the skillet so the tomatoes stay tender instead of becoming mushy.
- Flip only once. Let the first side develop a crisp crust before turning the tomatoes. Flipping them repeatedly is the quickest way to lose that crunchy coating.
- Serve them fresh. Fried green tomatoes are at their crispiest right after cooking, so I like to have the dipping sauce ready before the first batch comes out of the skillet.
- Make extra dipping sauce. Trust me on this one! It disappears fast and is just as good with grilled chicken, steak, roasted vegetables, or my bacon-wrapped zucchini fries later in the week.
- Use a cast-iron skillet if you have one. It holds heat really well, which helps the coating cook evenly and turn beautifully golden.
For another tangy, crunchy appetizer with a creamy sauce, try my fried pickles with Boom Boom fry sauce!
Storage & Make-Ahead Tips
- Leftover dipping sauce: Store any extra sauce in a covered jar or airtight container in the fridge for up to 1 week.
- Fridge: Store leftover fried green tomatoes in an airtight container in the fridge for up to 2-3 days. Keep in mind they’ll lose some of their crispness as they sit.
- Reheat: For the best texture, reheat them in the air fryer or oven until they’re heated through and crisp again. I don’t recommend the microwave since it softens the coating.
- Make ahead: You can mix the breading and whisk together the dipping sauce a day ahead. I recommend waiting to bread and cook the tomatoes until you’re ready to serve them for the crispiest results.
Recipe FAQs
Yes! Air fryer fried green tomatoes are a great option if you want to use less oil. They still turn out crispy on the outside and tender in the middle, just be sure to cook them in a single layer and work in batches if needed. If you’re looking for more crisp air fryer side dishes, try my air fryer green bean fries or air fryer sweet potato fries.
Start with firm, unripe green tomatoes and slice them about ¼ to ½ inch thick. Pat them dry before breading, avoid overcrowding the pan, and serve them while they’re still hot for the crispiest texture.
Yes! These keto fried green tomatoes are naturally gluten-free because they’re coated with almond flour and crushed pork rinds instead of flour or breadcrumbs. Just double-check your packaged ingredients if you need certified gluten-free products.
More Keto Appetizers
Appetizers & Snacks
Easy Bacon-Wrapped Pickle Poppers Recipe
Quick Meals
Big Mac Pickle Boats (Low-Carb)
Appetizers & Snacks
High Protein Pizza Dip with Hot Honey
If you love these keto fried green tomatoes, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Shop My Post
Keto Fried Green Tomatoes with Zesty Dipping Sauce
Ingredients
Fried Green Tomatoes
- 3 medium green tomatoes sliced (1/4-1/2 inch thick)
- 1/2 cup almond flour
- 3/4 cup crushed pork rhinds
- 1 tsp garlic powder
- 2 tsp parsley
- 1/2 tsp onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- avocado oil for frying
- 2 large eggs
- 2 tablspoons unsweetened coconut milk canned
Zesty Dipping Sauce
- 1/2 cup homemade mayo
- 1 1/2 teaspoons horsheradish mustard
- 1 teaspoon paprika
- salt/pepper to taste
- 1/2 teaspoon garlic powder
- 2 teaspoons lemon juice fresh squeezed
- 1/2 teaspoon crushed red peppers
Instructions
- Cut the tomatoes into ¼-1/2 inch slices and dry them by pressing between a paper towel. Mix the almond flour, pork rinds, garlic powder, onion powder and parsley together in a bowl. Beat the eggs and coconut milk together in a separate bowl.
- Dip the tomatoes into the egg mixture and then transfer into the breading mixture. Shake off any excess breading and place sheet pan.
Frying
- Once all the tomatoes are coated, heat a cast iron skillet to medium/high heat and add the avocado oil, around 1/4 inch to 1/2 inch of oil. Fry the tomatoes in batches for 3 minutes on each side or until golden. Once cooked, transfer to a plate lined with paper towels so any excess oil can drain off. Mix all the sauce ingredients together in a mason jar or bowl.
- Serve immeditaly with the dipping sauce.
Air Fryer
- Preheat your air fryer to 400 degrees. Arrange the tomatoes in a single layer, cooking in batches. Cook for4 minutes per side, flip and cook for 3 to 5 minutes, until golden brown.
Oven
- Line a baking sheet with parchment paper and arrange the tomatoes in a single layer.Preheat the oven to 425F. Spray the tomatoes with oilve oil cooking spray. Cook for 20 to 25 minutes, flipping halfway through, until golden brown.
Notes
- Cook in batches. It can be tempting to fill the skillet, but giving each tomato slice a little space helps the coating brown instead of steaming.
- Don’t overcook the tomatoes. About 3 minutes per side is usually plenty. Once the coating is golden brown, remove them from the skillet so the tomatoes stay tender instead of becoming mushy.
- Flip only once. Let the first side develop a crisp crust before turning the tomatoes. Flipping them repeatedly is the quickest way to lose that crunchy coating.
- Serve them fresh. Fried green tomatoes are at their crispiest right after cooking, so I like to have the dipping sauce ready before the first batch comes out of the skillet.
- Make extra dipping sauce. Trust me on this one! It disappears fast and is just as good with grilled chicken, steak, roasted vegetables, or my bacon-wrapped zucchini fries later in the week.
- Use a cast-iron skillet if you have one. It holds heat really well, which helps the coating cook evenly and turn beautifully golden.
- Fridge: Store leftover fried green tomatoes in an airtight container in the fridge for up to 2-3 days. Keep in mind they’ll lose some of their crispness as they sit.
- Reheat: For the best texture, reheat them in the air fryer or oven until they’re heated through and crisp again. I don’t recommend the microwave since it softens the coating.
- Make ahead: You can mix the breading and whisk together the dipping sauce a day ahead. I recommend waiting to bread and cook the tomatoes until you’re ready to serve them for the crispiest results.
- Leftover dipping sauce: Store any extra sauce in a covered jar or airtight container in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin These Keto Fried Green Tomatoes To Pinterest
