Skip to Content

Cheezy Coconut Flour Stuffed Tomatoes {Keto, Vegan, Oil-Free}

Positively scrumptious, cheezy coconut flour stuffed tomatoes that are easy to make with only 5 ingredients. Just 40 calories apiece, they are also keto, vegan, paleo and oil-free!
Stuffed tomato, made with coconut flour, on a piece of parchment paper on an olive colored plate

Tomatoes + Basil = Summer. So how about a new and utterly scrumptious option to celebrate the combination?

Namely, my recipe for Cheezy Stuffed Tomatoes. In addition to their delectability, they are super lean, healthy (i.e., eat them to your heart’s content) and compatible with almost any eating plan.

I have more stats for these baked beauties. They are:

*Made with 5 ingredients (plus salt & pepper to taste)
*40 calories per stuffed (medium-size) tomato

Here’s the very short list of what you need to make them: 4 medium, vine-ripened tomatoes, coconut flour (1 and 1/2 tablespoons) , nutritional yeast (1 and 1/2 tablespoons), basil, and garlic, plus salt and pepper to taste.

I know, coconut flour is a little bit unusual to use in a stuffed tomato recipe, but I wanted to use something other than the usual breadcrumbs. Coconut flour came to mind because I like to incorporate the pulp from the scooped-out tomatoes. What could absorb all of those wonderful juices and get golden brown, too? It turns out that coconut flour is an ideal ingredient for the job.

Before I return to the stuffing for these tomatoes, let’s get to the basic tomato prep. I used vine-ripened, medium-size tomatoes (each weighing approximately 4 ounces). Roma tomatoes are neither pulpy nor round enough, but a wide range of round, juicy, summer tomato options will work here.

If you have never scooped out a tomato, fear not! It is simple: slice off the tops, about 1/4-inch or so from the top. Using a small metal spoon, scoop out the insides, all the way to the walls on the sides and bottom (but leave the bottom intact, do not scoop through). Use a small paring knife to help with your scooping.

Save the pulp and chop any larger pieces. This will yield about 2/3 cup (150 mL) pulp. If you have much more than that, you can add a bit more of the stuffing ingredients, or discard the excess.

Transfer the pulp to a medium bowl and add the remaining ingredients. I used nutritional yeast to achieve the cheezy-taste. If you do not, or  cannot eat yeast, you can leave it out (you will need to add more coconut flour, about 2 to 3 teaspoons).

While I love tomatoes paired with basil, other herbs, spices and seasoning can be used to suit your preferences. Have fun experimenting!

Season the stuffing to taste with salt and pepper, and then stuff into the tomato cavities. If you like, add an extra sprinkle of chopped basil to the tops.

Place the tomatoes on a parchment paper-lined baking sheet, or small pan. Bake in a preheated 400F (200C) oven for 25 to 30 minutes or until the tomatoes are tender and the stuffing is browned. Easy, right?

These are the gorgeous results:

These tomatoes are SO good! It is easy to love vegetables with recipes such as this.

Confession: I ate two of the 4 tomatoes at 10 in the morning, after taking photos, and had the remaining two tomatoes for lunch. Then I made another batch, as part of dinner, the next day. LOVE!

Happy eating, everyone, and enjoy the summer produce!

Yield: 4 stuffed tomatoes

Cheezy Stuffed Tomatoes {5 ingredients, Keto, Vegan, Paleo, Oil-Free}

Cheezy Stuffed Tomatoes {5 ingredients, Keto, Vegan, Paleo, Oil-Free}

Positively scrumptious cheezy stuffed tomatoes that are easy to make with only 5 ingredients. Only 40 calories apiece, they are also keto, vegan, paleo and oil-free!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 4 medium, round vine-ripened tomatoes (~1 pound/500 g total)
  • 1 and 1/2 tablespoons coconut flour
  • 1 and 1/2 tablespoons nutritional yeast
  • 2 tablespoons chopped fresh basil
  • 1 to 2 cloves garlic, minced
  • fine sea salt and black pepper to taste


  1. Preheat oven to 400F (200C). Line a small baking sheet or pan with parchment paper.
  2. Cut tops (crosswise) off of the tomatoes; discard tops. Using a spoon, scoop out seeds and pulp (use a small knife to help with this, as needed). Roughly chop the larger pieces of pulp. The pulp should measure about 2/3 cup (150mL).
  3. In a small bowl, combine the pulp, coconut flour, nutritional yeast, basil and garlic; season to taste with salt and pepper. Spoon mixture into tomatoes.
  4. Place tomatoes on prepared baking pan. Bake in the preheated oven for 25 to30 minutes or until stuffing is browned and tomatoes are tender. Serve hot, warm, room temperature or cold.


Storage: Store the completely cooled tomatoes in an airtight container for up to 2 days. Reheat in a microwave for 30to 60 seconds or enjoy at room temperature or cold.

Tip: 3 and 1/2 tablespoons(57 mL) of almond flour or almond meal can be used in place of the coconut flour.

Herb Options: Use the herbs of your choice, including fresh parsely, dill or cilantro. 1 and 1/2 teaspoons of dried basil, Italian herb blend or Herbes de Provence can be used in place of the fresh basil.

Nutrition Information

Serving Size

1 stuffed tomato

Amount Per Serving Calories 40Total Fat 0.6gSaturated Fat 0.1gCholesterol 0mgSodium 86.7mgCarbohydrates 6.8gFiber 2.4gSugar 2.6gProtein 2.4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sunday 21st of February 2021

Have you tried stuffing peppers or butternut squash with this recipe? I would like to stuff some peppers and wondering if this would work for that as well. Thank you!!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe