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.
Ingredients
Filling
Instructions
- Preheat the oven to 400°F (200°C).
- Beat the eggs and egg whites together until fluffy. Add the cream cheese and continue to beat until the batter is smooth.
- 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.
- 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).
- 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!
- Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
Tortillas
- 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.
- Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.
Quesadillas