Keto Quesadilla Recipe FROM SCRATCH IN 15 MINUTES

Quesadillas on a platter stacked on top of each other.

5 from 2 reviews

This keto quesadilla recipe combines warm and perfectly toasted low carb tortillas with tons of melty velvety cheese. And, it's so quick and easy to make! Just 15 minutes is all you need to make these keto quesadillas from scratch. Not to mention, each quesadilla has just 4 NET CARBS!


1 Large egg

Just less than 1½ cups (155g) blanched almond flour

¾ Tbsp. (6g) xanthan gum

½ Tsp (2g) baking powder

1 Tbsp. (15g) Water

¾ - 1 Cup (84g-112g) shredded cheddar cheese

Salt to Taste


  1. Add almond flour, xanthan gum, baking powder, and a generous amount of salt in a medium sized bowl. Whisk to combine.
  2. Add a large beaten up egg and water
  3. Use a spatula to combine everything until it has a crumbly consistency
  4. Use your hands to form it into a ball of dough.
  5. Weight it out on the food scale and form four smaller balls of dough of equal sizes.
  6. Lay down a piece of parchment paper, place a dough ball on top, and add another sheet of parchment paper over it.
  7. Use a rolling pin and try to get the dough into a flattened circle as best as possible, around 7.5 inches in diameter.
  8. Use a medium sized bowl to make an indent in the dough.
  9. Remove the parchment and the extra dough. Repeat for the rest of the dough balls.
  10. Par-cook the tortilla on a non-stick pan over medium high heat for 20-30 seconds.
  11. You'll see them become more opaque and whiter. Flip them and cook for a couple more seconds, then move to a plate.
  12. Coat the pan with baking spray
  13. Add the tortilla back to the pan.
  14. Add shredded cheddar – ¾ cup to 1 cup depending on how much you like.
  15. Top with the second tortilla then flip.
  16. Wait until the cheese starts to melt from the sides of the quesadilla, then flip it.
  17. Once the tortillas have been cooked adequately, transfer the quesadilla to a cutting board, and cut it into 4 pieces.


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