Keto Quesadillas

Keto Quesadillas

4.5 out of 5 stars5 stars71%4 stars16%3 stars7%2 stars3%1 star1%1086 ratings
Cook up this Mexican-inspired appetizer ASAP. Decadent. Cheesy. And officially keto! Easy to make, 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. Olé. Ketogenic low carbKetogenic low carb73% Fat24% Protein3% Carbs2 g carbs / serving Medium 10 + 15 m10 minutes preparation15 minutes cooking time
Ketogenic low carbKetogenic low carb73% Fat24% Protein3% Carbs2 g carbs / serving Medium 10 + 15 m10 minutes preparation15 minutes cooking time

Cook up this Mexican-inspired appetizer ASAP. Decadent. Cheesy. And officially keto! Easy to make, 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. Olé.

Ingredients

3 servingservings
USMetric
Low-carb tortillas

Print recipe
NutritionKetogenic low carb73% Fat24% Protein3% Carbs2 g carbs / serving

Instructions

Instructions are for 3 servings. Please modify as needed.

Tortillas

  1. Preheat the oven to 400°F (200°C).
  2. Beat the eggs and egg whites together until fluffy. (2-3 minutes with a mixer should do the trick.) 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 this flour mixture one spoonful at a time 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 more powder next time.
  4. Place parchment paper on two baking sheets. Pour three circles on each sheet, for a total of six tortillas. Use a spatula to spread the batter into thin, ¼ inch thick rounds. Each tortilla should be about 5″ across.
  5. Bake on the upper rack for about 5 minutes. The tortillas turn a little brown around the edges when done. Keep your eye on the oven—don’t let these tasty creations burn on the bottom!

Quesadillas

  1. Place three tortillas on a large cutting board. Spoon half the grated cheese on the tortillas.
  2. Add a handful of leafy greens, sprinkle with remaining cheese, and top with another tortilla.
  3. Heat a small, non-stick skillet. Add oil (or butter) if desired. Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.
  4. Cut quesadillas into wedges and serve.

Goes great with

Low-Carb GuacamoleLow-Carb Guacamole4.4 out of 5 stars5 stars65%4 stars17%3 stars8%2 stars5%1 star3%392 ratings392 Moderate low carbModerate low carb87% Fat4% Protein9% Carbs5 g carbs / serving Easy 15 m15 minutes preparation0 minutes cooking timeLow-Carb Salsa DressingLow-Carb Salsa Dressing4.4 out of 5 stars5 stars60%4 stars24%3 stars9%2 stars3%1 star1%1187 ratings1,187 Moderate low carbModerate low carb93% Fat1% Protein5% Carbs3 g carbs / serving Easy 5 m5 minutes preparation0 minutes cooking time

Meal plans

Get lots of weekly low-carb meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
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12 Comments

  1. La pie
    Hi,

    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?

    Thanks

    Reply: #2
  2. Hi,

    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?

    Thanks

    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. 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
    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.

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