Okra Tomato Casserole #2 (low carb variant)
Being that I have been required to turn to a low carb lifestyle I am looking at some of my favorite recipes that have carbs and working on turning them into low carb versions. My original recipe of this casserole is one of my favorite sides so I knew I had to work on making it low carb. It's not an exact replica of course but my family still liked it. The sweet corn extract is required to replace the missing corn flavor that corn meal brings to the table.in the original recipe.
#February2026
Okra Tomato Casserole #2 (low carb variant)
Being that I have been required to turn to a low carb lifestyle I am looking at some of my favorite recipes that have carbs and working on turning them into low carb versions. My original recipe of this casserole is one of my favorite sides so I knew I had to work on making it low carb. It's not an exact replica of course but my family still liked it. The sweet corn extract is required to replace the missing corn flavor that corn meal brings to the table.in the original recipe.
#February2026
Open in Cookpad AppSteps
- 1
Preheat oven to 350°F. Melt butter in a medium saucepan over medium heat. Add onion and sweet until just becoming translucent. About 5 minutes.
- 2
Add okra, tomato, salt, and pepper. Cook until soft. About 15 minutes.
- 3
Add almond flour and sweet corn extract. Stir to combine and let sit about 5 minutes.
- 4
Pour mixture into a 2 quart casserole dish and smooth out the top. Place in oven and back 30-45 minutes or until the edges begin to crisp and top looks dry. Remove from oven, let rest 5 minutes, serve. Enjoy!
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