Keto quesadillas

Keto quesadillas

This Mexican-inspired dish is decadent, cheesy and officially keto! Serve them up as is or decked-out with sour cream, guacamole and salsa. Olé.

Keto quesadillas

This Mexican-inspired dish is decadent, cheesy and officially keto! Serve them up as is or decked-out with sour cream, guacamole and salsa. Olé.
3 servingservings


Low-carb tortillas
  • 2 2 eggeggs
  • 2 2 egg whiteegg whites
  • 6 oz. 170 g cream cheese
  • 1½ tsp 1½ tsp (4 g) ground psyllium husk powder
  • 1 tbsp 1 tbsp (8 g) coconut flour
  • ½ tsp ½ tsp salt
  • 5 oz. 150 g grated Mexican cheese or hard cheese of your liking
  • 1 oz. 30 g arugula lettuce
  • 1 tbsp 1 tbsp olive oil, for frying


Instructions are for 3 servings. Please modify as needed.


  1. Preheat the oven to 400°F (200°C).
  2. Beat the eggs and egg whites together until fluffy. Add the cream cheese and continue to beat until the batter is smooth.
  3. Combine the salt, psyllium husk powder and coconut flour in a small bowl and mix well. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.
  4. Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big square (if you want round tortillas you can fry them in a frying pan like pancakes).
  5. Bake on the upper rack for about 5–7 minutes. The tortilla turns a little brown around the edges when done. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
  6. Cut the big tortilla into smaller pieces (6 pieces per baking sheet).


  1. Heat a small, non-stick skillet. Add oil (or butter) if desired. Put a tortilla in the frying pan and sprinkle with cheese, a handful of leafy greens and sprinkle with some more cheese, and top with another tortilla.
  2. Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.


Never underestimate the power of melted cheese — in other words, make extra if you’re expecting a crowd! And make some guacamole, too.

Frying instead of baking

If you don't want to bake the tortillas you can fry them in a pan instead. We recommend using a non-stick pan for this. Add a small amount of butter or oil to the pan and place it over medium heat.

Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Prepare ahead of time

You can make the tortillas ahead of time. Allow them to cool completely before stacking them with parchment paper in-between. Wrap them with plastic and keep them in the refrigerator for 2-3 days or in the freezer for up to 3 months.

When you are in the mood for fresh quesadillas - just add cheese and fry them according to the instructions.

Once the quesadillas are assembled and cooked they are best to eat right away. They don't taste as good when stored and reheated, so fingers crossed for no leftovers!

Goes great with

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  1. La pie

    Thanks for the recipe. Could you please explain a bit more the beginning of the recipe? Indeed, i am lost with the egg white and eggs. Do we need to mix both all together?


    Reply: #2
  2. Kristin Berglund Team Diet Doctor


    Thanks for the recipe. Could you please explain a bit more the beginning of the recipe? Indeed, i am lost with the egg white and eggs. Do we need to mix both all together?


    Hi La Pie!

    Yes, place the egg whites and the whole eggs in a bowl and mix with an electric mixer until pale and fluffy, it takes a few minutes to reach that stage. Add the cream cheese to the eggs and then mix until smooth.
    In a separate bowl mix the dry ingredients as mentioned. Combine the dry with the wet, one spoonful at the time, until all is incorporated. Continue mixing the entire time. Set aside for a few minutes to swell.

    Good luck!

  3. Claudia
    I've made the tortillas but...I don't like the taste of the eggs in it. I think it's very strong. How can I improve the flavor?
    Reply: #4
  4. Kristin Berglund Team Diet Doctor

    I've made the tortillas but...I don't like the taste of the eggs in it. I think it's very strong. How can I improve the flavor?

    Hi Claudia!
    Try adding herbs and spices that you like. 1/2 - 1 teaspoon of paprika powder, cumin, coriander or chili powder would work fine in this recipe. Good luck!

  5. claudia
    Thanks and congrats for all your work !
  6. Fran
    London, 27 September
    I made the mix....but decided to fry these instead. They make fantastic pancakes.
  7. Ginny
    Can you substitute almond flour for the coconut flour?
  8. Nikki
    I absolutely LOVE this recipe! I have been LCHF for a while and the tortillas alone are brilliant. Much better than the recipe I had been using previously. Yes, they are slightly eggy, but that happens a lot with these sort of recipes and when you add fillings and flavourings the eggy taste is gone. The quesadillas were fantastic, so quick and easy to make. With the spinach and feta this recipe reminds me very much of Turkish gozleme, only without all the carbs. I'll be making this again and again, thank you!
  9. Paul
    Can we substitute ground flax seed for the psyllium husk flour?
  10. Anya
    This recipe is great! I actually made it on a frying pan, like crepes and it was even better!
  11. Misty Walton
    I also would like to know about substituting almond flour for coconut flour.
  12. M
    These turn out more like an Indian Naan bread than a tortilla, but still a great option.
  13. Mame
    I have been baking/eating LCHF for 5+ years, based on that I would say you cannot substitute almond flour for coconut flour in this recipe. They act very differently.

    In fact, in most LC baking you cannot substitute almond flour for coconut flour.

    good luck!

  14. Patti Evans
    Can I use xanthan gum in place of the psyllium husk? I can't seem to find psyllium husk locally. Thanks!
    Replies: #27, #36
  15. Clint
    I do not like Cream Cheese. Any recommended low carb substitutes?
  16. Christine Dehitta
    thanks a bunch! this is great stuff!
  17. Diana
    I bought psyllium husk in a UK health food shop and it makes all my recipes purple! It is called Colon Care Plus! Have I bought the wrong stuff? Thanks
    Reply: #18
  18. Curt
    I've tried three different brands of psyllium husk powders and every recipe I've made using them has turned purple and nobody has ever replied to any of my posts in the site asking why.
    Reply: #22
  19. sandi
    can I substitute the coconut flour for almond meal/flour?
  20. Mina
    How about dairy-free quesadilla recipe?
  21. Aysenil
    Could I cut these up like nacho chips? And bake or fry them?
  22. Fae
    From the research I've gathered even if it's already pre ground regrind it in a blender or something similar and it should help.
  23. Marthie
    ? # 9,; Can we substitute ground flax for the psyllium?
  24. Misty
    I and my family are HUGE quesadilla lovers. Both the corn and flour tortillas kind. I made this, and they’re not bad. Definitely not, in the ballpark with regular quesadillas. However, they are good. I would give it 3 1/2 stars out of 5.
    Just for input, when I added the cream cheese it was almost like cottage cheese once it got mixed into the batter. Mine didn’t get “smooth” like the directions stated. I did everything else as directed.
    The “tortilla” was definitely more of an egg like texture. But again not bad. My kids will not choose this over to additional quesadillas
  25. Mira
    Most of my wrap and tortilla recipes come from other web sites. One recipe (zucchini tortillas) has more flavor - scallions, onion salt + grated cheese - with NO cream cheese, egg whites, psyllium husk or coconut flour. The wraps are puffy and don't crisp if you fry them. However, there is almond flour and shredded zucchini in the recipe. Not fond of almond flour; have read too much about its negative impact on the body, immune system and metabolism.
  26. Real mexican
    Nobody in México says "olé".
  27. Patti B
    I'm wondering if Metamucil will work as that is psyllium husk.
  28. 1 comment removed
  29. Ann E
    Try NOW ground psyllium husk when a recipe calls for psyllium husk -- it won't turn the baked good purple.
  30. Amanda
    These comments are a dumpster fire, some of it golden, but I really didn't like these as a quesadilla, it takes more like an omelet. Unless I'm doing something wrong, the "tortilla" is too thick and not just a little eggy. It's an omelet. I know we have to make hard choices, but just call it an omelet. Seeing as how I hate omelets, I had to force myself to eat it after the first bite.
  31. 1 comment removed
  32. Sasha
    Can someone help me. I followed the recipe exact but my batter is WAY to thick I can't spread it and I can't fry it.
  33. Matt Schnedler
    wtf is mexican cheese???
  34. Michelle
    Please advise if I make 3 servings and I am only supposed to have one serving, how can I measure/weigh just the one serving ?
  35. Nicole
    Is it ok to make the quesadillas earlier in the day and let them sit once cooked? Will it dry them out or make them tough?
  36. Mahnvee Deo
    Go to a local Indian store and ask for isabgol - we got a big packet for $5! And no purpleness at all!
  37. Peyton
    These are terrible, will not make again.
  38. Sherm
    Not a big fan of egg-based bread products(like the tortillas).

    I prefer Mission Carb Balance low carb tortilla shells. At 6grams net carbs each, it’s not much of a difference to these. And they taste great!

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