There are a lot of great Keto recipes out there; however, it can be hard to keep them consistent. So, I created the Ketodilla – a keto quesadilla with a low carb crust… and low carb cheese! It’s is a keto friendly quesadilla without the carb load.
With all the talk about the keto diet these days, it is important to know that the ketodilla is an easy-to-make keto Quesadilla that is chock full of delicious flavors and is a great option for those looking to create a great keto meal in a reasonable amount of time.
Baked flour tortillas filled with melted cheese!
If you’re a fan of traditional quesadillas, this is your lucky day. I made a keto version that has all the hallmarks of this beloved Mexican cake: ….. From the crispy crust on the outside to the gooey cheese on the inside, you’ll definitely get your portion!
You only need six basic ingredients for this easy keto quesadilla recipe!
I made this recipe because I was desperate for an idea for breakfast and lunch that was simple and used foods I usually have on hand. And even though I love spending hours in the kitchen, some days that’s not possible.
Ketodillas (keto quesadillas) are a great dish because the ingredient list is only six items (and I wouldn’t be surprised if you already have them in your pantry and fridge): Almond flour, egg, mozzarella, cheddar (or Mexican blend, Colby Jack, etc.), water and spices. That’s it!
Season the dough with your favorite Mexican spices and whisk until a smooth dough is formed. A mini blender like the Ninja Pro Personal Blender is great!
The thickness of the batter may vary slightly depending on the size of the egg, the amount of cheese and/or almond flour in the measuring cup, etc. Use a spatula to scrape the remaining batter into the pan, as it likes to stick to the walls of the mixer.
If necessary, you can always add a little more water if the batter is so thick that it does not spread in the pan. If you feel you have added too much water, cook it a little longer than normal and the extra moisture will disappear.
The temperature of the burners may vary depending on the model of your appliance. The key to this recipe is a low, slow heat!
Here are some of my top tips for making these keto quesadillas.
- Use a traditional non-stick pan (like this All Clad pan) to make keto quesadillas. Ceramic non-stick pans like Greenpan are NOT ACTIVE.
- Start with a preheated skillet and don’t forget the cooking spray!
- After pouring the batter into the pan, tilt the pan in a circular motion to distribute the batter evenly across the surface.
- Don’t forget to add a few tablespoons of cheddar cheese before flipping for the first time. This gives the outside of the finished product a nice crunch.
- DON’T TIP OVER TOO SOON! Make sure the bottom of the shell is deep golden brown. If you turn too early, the shell will be too soft.
- Don’t fold too fast. Check the bottom of the shell again before making the final fold. We want a golden, crispy crust.
- When you add the cheddar cheese, start to stir. The slices of cheese, half out of the shell, are deliciously crisp fried.
- If you are experimenting with individual additions, omit the sauce. The addition of liquid substances can lead to the formation of a damp house.
Quetadilla, Mexican Low Carb Quesadilla
.. : 1 SERIES
Preparation time: 5 MINUTES
Cooking time: 10 MINUTES
Total time : 15 MINUTES
From the crispy outside to the sticky cheese inside, you’re sure to love your quesadilla!
- 1/4 cup Mandelmehl
- 1/4 grated mozzarella cheese
- 1 large egg
- 1 tablespoon water
- 1/4 teaspoon spice mix (I usually use taco mix).
- 1/2 cup grated cheddar or Mexican blend (if you like a very cheesy flavor, add a little more)
- 2 extra tablespoons grated cheddar cheese (or Mexican blend)
Place the almond flour, mozzarella, egg, water and spices in the bowl of a mini blender. Beat for 1 to 2 minutes until the mixture becomes a smooth paste. The mixture will be a little thick, but still liquid.
Heat a 12-sided skillet over low/medium heat. Spray the pan with non-stick cooking spray. Pour the batter into the pan. If necessary, use a spatula to scrape the batter from the sides of the mixer to the pan. Tilt the pan in a circular motion to distribute the batter evenly across the surface.
Cook for about 4 minutes, then sprinkle evenly with 2 tablespoons of cheddar cheese. Bake for another 2-3 minutes or until the bottom of the shell is golden and crispy to the touch.
Using a thin spatula, remove the shell from the mold by gently sliding it under the edge and lifting it up. Carefully turn the dish over so the cooked side is on top.
Sprinkle 1/2 cup cheddar cheese (more if needed) evenly over the surface of the prepared shell. Don’t worry if the cheese pieces come off the shell halfway through, it makes for a delicious crispy edge! Bake 2-4 minutes, until the cheese on top is melted and the bottom of the shell is golden brown and crispy.
Using a spatula, gently fold the shell over itself to form a half-moon. Lightly press the top of the ketodilla with a spatula to blend in the cheese mixture. Transfer from the pan to a plate.
Serve it with your favorite toppings. We love shredded lettuce, pico de gallo, sliced olives, guacamole (or fresh avocado), sour cream and taco sauce!
If you fry the ketodilla too quickly (by setting the temperature too high or not giving enough time to cook each side), the skin may become soft. The key is to keep a slow, sluggish pace so that the moisture escapes and the shell becomes crispy.
Leftovers can be kept in the refrigerator for up to three days. I like to heat them for 7-8 minutes in an air grill at 375 degrees.
Performance: 1 serving, serving size: 1 Ketodilla
Amount per serving:
557.8 calories | 45.2 g fat | 8.8 g total carbohydrates | 3.2 g fiber | 0.1 g sugar | 31.2 g protein | 5.5 g net carbs
Provided for you by
Customize your Ketodilla – the possibilities are endless!
I can’t even list all the options my family and I have tried. There are so many interesting flavors to experiment with! Try one of our favorites or create your own.
Here are some winning combinations:
- Pizza Style (aka Pizzadilla) As pictured above – Season the dough with the garlic powder, salt and Italian seasoning mix. Replace mozzarella with 1/2 cup cheddar AND replace parmesan with 2 tablespoons cheddar (sprinkled over it before the first round). Add the pepperoni slices. Serve with a marinara sauce with no added sugar.
- Philadelphia – Season the pasta with garlic powder, salt and freshly ground pepper. Replace half the cheddar cheese with grated provolone cheese (or 2-3 slices of provolone cheese). Add finely chopped bell pepper and onions (I find that pre-baking helps get rid of unnecessary moisture), and sliced (or thinly sliced) deli steak or roast beef.
- Tacos – add pre-cooked taco meat and chopped onions. Serve with your favorite taco sauce and don’t skip the sour cream!
Bottom line: Don’t give up!
It may not go well the first time, but after a few keto techniques you will get the hang of the method.
Serve the ketodilla with my favorite keto guacamole recipe!
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