, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Lunch, Meal Keto quesadillas
Ingredients
- 2 2 eggeggs
- 2 2 egg whiteegg whites
- 6 oz. (ยพ cup) 170 g (180 ml) cream cheese
- ยฝ tsp ยฝ tsp salt
- 1ยฝ tsp 1ยฝ tsp ground psyllium husk powder
- 1 tbsp 1 tbsp coconut flour
- 1 tbsp 1 tbsp olive oil or butter, for frying
- 5 oz. (1ยผ cups) 140 g (300 ml) Mexican cheese or any hard cheese of your liking
- 1 oz. (1 cup) 28 g (220 ml) baby spinach
Instructions
Tortillas
- Preheat the oven to 400ยฐF (200ยฐC).
- Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.
- In a bowl, combine salt, psyllium husk and coconut flour. 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 โ be patientโฆ 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 rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.
- Bake on the upper rack for about 5โ10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven โ donโt let these tasty creations burn on the bottom!
- Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
Quesadillas
- Heat oil or butter in a small, non-stick skillet over medium heat.
- Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.
- Fry each quesadilla for about a minute on each side. Youโll know itโs done when the cheese melts.
Tip
Never underestimate the power of melted cheese โ in other words, make extra if youโre 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!
70 comments
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!
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!
London, 27 September
I made the mix....but decided to fry these instead. They make fantastic pancakes.
In fact, in most LC baking you cannot substitute almond flour for coconut flour.
good luck!
Just for input, when I added the cream cheese it was almost like cottage cheese once it got mixed into the batter. Mine didnโt get โsmoothโ like the directions stated. I did everything else as directed.
The โtortillaโ was definitely more of an egg like texture. But again not bad. My kids will not choose this over to additional quesadillas
I prefer Mission Carb Balance low carb tortilla shells. At 6grams net carbs each, itโs not much of a difference to these. And they taste great!
Try using either Healthworks Organic or Anthony's Psyllium Husk Powder online at Amazon. I would bet important factors for this recipe is Room Temperature for the Eggs and Cream Cheese. Or maybe warming the cream cheese a bit in a pan to almost melt it. One of course will be careful here as too hot the cream cheese will scramble the eggs.
See video, page here: https://headbangerskitchen.com/recipe/keto-naan-low-carb-tortillas/
I found mine in a health food grocery store. Other people say that Now brand is the only one that doesnโt have a reaction that turns your food purple.