1cupcrushed pork rinds*(1 oz/ 29 grams) (see post or note below for subs)
1/2cupgrated Parmesan cheese(1 oz/ 29 g)
1/2 tsp salt
1/4tsp onion powder
Place a piece of waxed paper or parchment paper on a large sheet pan. Slice tomatoes and let drain on paper towels.
Whisk protein powder and oat fiber together (dredging mixture) in a shallow bowl (if using). Mix ingredients for keto bread crumbs together and place in a shallow bowl. Beat Eggs in a shallow bowl with a fork.
Pick up a tomato slice with a fork and place it into the dredging mixture, coating both sides. Shake off any excess.
Place the dredged tomato slice into the beaten egg, coating both sides. Let any excess drip off.
Put wet tomato slice into the crumb mixture and coat both sides well. I cover the top side with crumbs and press gently to make sure they adhere.
Transfer tomato to lined sheet pan and continue coating the remaining tomato slices.
Heat a non-stick or cast iron frying pan over medium heat until hot. Add 1 tbsp of oil and swirl to coat the pan. When the oil shimmers, add several tomato slices, cooking until browned. Turn the tomatoes over and brown the other side. Add more oil as needed.
Remove the fried tomatoes to a paper towel or cooling rack to drain and cool while cooking the remaining tomatoes. Serve as a side or a snack with a dipping sauce.
For an easy sauce mix mayo, siracha, prepared horse radish and powdered sweetener to taste. Very yummy!
Serves 4 people at 2.2 net carbs each.
*As mentioned in the post, please feel free to use your favorite nut flour in place of of the pork rinds. I would start with 1/2 cup. -Kim