Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 4 Large tomatoes
- 1 tablespoon Olive oil
- 1/4 cup Onion, diced
- 2 Garlic cloves, minced
- 1/4 cup Fresh basil leaves, chopped
- 1/4 cup Almond flour
- 1/4 cup Grated parmesan cheese
- Salt and pepper
Instructions
- Preheat the oven to 375°F.
- Cut off the top of each tomato and scoop out the pulp and seeds using a spoon. Set aside the tomato shells.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, and sauté for 2-3 minutes or until softened.
- Add the chopped fresh basil leaves to the skillet and sauté for an additional minute.
- Add the almond flour and grated parmesan cheese to the skillet and stir well to combine.
- Season the mixture with salt and pepper to taste.
- Fill each tomato shell with the almond flour mixture, packing it down firmly.
- Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes until the tomatoes are tender and the filling is golden brown.
- Remove the stuffed tomatoes from the oven and let them cool for a few minutes before serving.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 124 kcal
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5 mg
Sodium: 162 mg
Carbohydrates: 9g
Fiber: 3g
Sugar: 5g
Protein: 6g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tomato and Basil Stuffed Tomatoes
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.