Vegetarian keto tomato & spinach "stuffed" salad

Stuffed tomatoes with spinach to be served as a salad or a snack are easy to make, impressive when serving and great in taste. Serve them raw as a salad or bake and serve them as a hot snack! The choice is up to you.

15 min
0 min

Nutrition facts

Energy: 272 kcal
Protein: 9.2 gr
Fat: 23.6 gr
Net carbs: 4.8 gr


Salad ingredients

480 gr tomatoes

120 gr fresh spinach

2 tbsp(s) cream cheese (29 gr)

60 gr shredded parmesan - regular or vegetarian

salt (to taste)


4 tbsp(s) almond flour (28 gr)


4 tbsp(s) olive oil (54 gr)


  1. Cut 4 medium sized classic tomato(es) (about 120gr / 4.2oz each) in half and use a spoon to scoop out the seeds and pulp. Place the seeds and pulp in a mixing bowl
  2. Chop the spinach leaves and add them in the mixing bowl as well
  3. Add the rest of the ingredients in the bowl and stir
  4. Taste the mixture, add salt if needed and mix
  5. Add a spoonful of salad mixture in each tomato half
  6. Serve cold, drizzling each tomato half with 1/2 tablespoon of olive oil
  7. Alternatively, drizzle the tomato halves with the olive oi, bake in the oven at 180°C / 350°F for 20 minutes and serve them as a hot snack


✔ For a nut-free alternative, substitute almond flour with low carb breadcrumbs or croutons (search for our low carb recipes!) or flaxseed meal

Serving size: 2 stuffed tomato halves

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