The higher fiber content from almond flour slows the absorption of the cornmeal-based carbohydrates significantly.

1. Preheat your oven to 425°F and set a wire rack inside a large baking sheet so the air circulates underneath. 2. In a shallow bowl, whisk together the cornmeal, almond flour, and Creole seasoning until well combined. Season your tomato slices lightly with salt and pepper before you start. 3. Dip each slice into the beaten egg, letting the excess drip off, then press firmly into the dry mix so it sticks real good. 4. Lay them out on your rack and give them a nice mist with the olive oil spray—don't be shy with it, sugar. 5. Bake for 15-18 minutes, flipping halfway through. You're looking for those edges to turn a crispy, deep brown. They should smell savory and toasted. To hold, keep them in a warm oven, but they're best served right off the rack.

We swapped the deep-frying for a high-heat oven method and replaced half the cornmeal with almond flour to add healthy fats and protein without losing the signature crunch.