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Tulip Tomatoes

Serves 8

Who will you give this bouquet of tulips to? We love how festive this Keto snack is, we can’t think of a better way to celebrate the Spring season! 

Prep Time: 15 minutes 

Cooking Time: 0 minutes  


8 large cherry tomatoes

8 scallions, white ends removed

4 ounces plain cream cheese

1 teaspoon sea salt

½ teaspoon black pepper

1 teaspoon dried oregano

Zest from ½ fresh lemon

½ medium cucumber, sliced in half & seeded


Place the cream cheese in a bowl and season with sea salt, black pepper, dried oregano, and lemon zest. Stir together well. 

Dice the seeded cucumber in small pieces and stir in the cream cheese. 

Take a cherry tomato and create an “x” ¾ deep into its top. Carefully remove the seeds and excess flesh in the tomato and rise under the sink so that they are empty of all seeds and flesh. Set on a plate and continue slicing and seeding each tomato. Each side of the tomato is a “petal” of  tulip. 

Dry each tomato with a towel or napkin. 

Use a metal skewer or straw to create holes in the bottom of each tomato. This is where you will insert the scallion “stems”. 

Stick a scallion into the bottom hole of the tomato and carefully arrange on a plate. 

Scoop a heaping tablespoon of the cream cheese mixture into each tomato. Carefully press the four sections of the tomato into the cream cheese, so that the cream cheese is held securely by the tomato. 

Serve between 8, storing any leftovers in an airtight container for up to 3 days. 


Calories: 45

Carbs: 2

Net Carbs: 2

Protein: 1

Fat: 4