Keto quesadillas

Keto quesadillas

Cook up this quick and easy deliciousness ASAP. Decadent. Cheesy. And officially keto! Tasty and pretty enough to make you look like a celebrity chef. Serve them up as is or decked-out with sour cream, guacamole, and salsa.

Keto quesadillas

Cook up this quick and easy deliciousness ASAP. Decadent. Cheesy. And officially keto! Tasty and pretty enough to make you look like a celebrity chef. Serve them up as is or decked-out with sour cream, guacamole, and salsa.
3 servingservings


Low-carb tortillas
  • 2 2 eggeggs
  • 2 2 egg whiteegg whites
  • 6 oz. 175 g cream cheese
  • ½ tsp ½ tsp salt
  • 1½ tsp 1½ tsp (5 g) ground psyllium husk powder
  • 1 tbsp 1 tbsp (8 g) coconut flour
  • 1 tbsp 1 tbsp olive oil or butter, for frying
  • 5 oz. 150 g Mexican cheese or any hard cheese of your liking
  • 1 oz. 30 g baby spinach


Instructions are for 3 servings. Please modify as needed.


  1. Preheat the oven to 400°F (200°C).
  2. Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.
  3. In a bowl, combine salt, psyllium husk and coconut flour. Mix well.
  4. 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.
  5. Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.
  6. Bake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
  7. Cut the big tortilla into smaller pieces (6 pieces per baking sheet).


  1. Heat oil or butter in a small, non-stick skillet over medium heat.
  2. Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.
  3. Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.

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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. Kristin Parker Team Diet Doctor

    Not sure if I made my tortillas too thick when I baked them but the texture was just awful. The inside tasted good... added some chicken and spices. Couldn’t get over the texture of the.... tortilla? Tasted more like cloud bread to me. Wish it had tasted better.

    I have made the quesadillas a few times and getting them very thin is very important.

  2. CrepeMyrtle
    I'm a Texan -- these do not remotely taste like actual tortillas, not even a little bit. They taste more like a dry omelet. The texture was not even slightly tortilla like. Not that bad, though. My teenager liked them OK and asked for seconds. I'm not a fan, though with sour cream and salsa they were OK.
  3. Serrena McDonald
    Soooo Deliciious! Made the tortillas the day before for a quick meal the next night after a long day out. I used goat cream cheese in the tortillas and added a slice of ham each to the filling. Yum! Perfect Sunday night dinner with a movie :)
  4. enainaam
    Can i use almond flour instead of coconut flour?
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    Can i use almond flour instead of coconut flour?

    Almond flour is not a good substitute for coconut flour as it doesn't absorb as much moisture.

  6. Maria
    So we've just had breakfast. I followed the recipe, and all of that was great. I then cooked the first two pancaked in a small, round frypan, then added bacon (already cooked), and some cheese, and put th e second pancake on top. I put a lid on the pan, just for a minute or so, and it turned out really well.
    The rest of the mixture I put into one pancake, and cooked it for a while, added the cooked bacon, and cheese, put the lid on the pan for less than a minute, flipped it over, lid back on for a minute. It was so good. the cheese crusted over the surprises...I pretty much knew what to expect.
    The texture was perfect. I think it's important to beat the eggs and the whites as directed. I note a few comments about the outcome being nothing like a quesadilla. Is that important? For us, having a tasty, easy breakfast WAS! Thank you.
  7. Antoinette Struwig
    This was surprisingly very delicious!
    Reply: #58
  8. Crystal Pullen Team Diet Doctor

    This was surprisingly very delicious!

    So glad you enjoyed it!

  9. JillJackson
    OMG! This was such a yummy surprise! I have been really disappointed in keto bread over the years. I just can't develop a taste for almond meal. BUT I loved this bread! It has a mild but pleasing flavor. It is flesible enough to roll, so it could be a good option for a rolled up sandwiche. I kept it in my left over bread in the fridge for 2 days, and it did well.
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