Quesadillas » Low Carb » Gluten Free

I was really hoping that the crazy bread recipe could be used as a regular crust for pizza.  Unfortunately it doesn’t hold up well with the weight of the toppings.  If you can’t eat it with just your hands then it’s not really pizza right?  When I first made these quesadillas I didn’t realize that I could microwave the dough to get it to roll thinner.  Therefore when making this recipe you could easily cut the ball in half and roll out two quesadillas and literally cut the calories in half.   For this post though I rolled it thicker.  You will have the same tasty results either way! 


I stay away from the low carb tortillas they sell at the store.  I’ve heard so many mixed reviews on them.   They add fiber and that in turn can cause a lot of bloating.  I prefer to eat food that has a shorter ingredient list without ingredients like modified food starch.  Modified food starch can cause some people to get knocked out of ketosis. 


Just like the crazy bread you’ll melt the cheese and add the rest of the ingredients.  Kind of crazy how it turns into a ball of “dough” isn’t it?  If you’re having trouble getting the ingredients to mix well into your melted cheese just reheat the cheese for 5-10 secs.  You can watch a video tutorial showing how to bring together a cheese dough on my how to post for the Holy Grail Pizza. (Do NOT add extra coconut flour to your dough like in the video with the almond flour crust.  If you have any trouble incorporating the cheese with the flour then just reheat the cheese for 10 secs in the microwave.  Coconut flour and almond flour act completely different). 


quesadilla048You can make 2 medium quesadillas with this recipe or one big one.  It’s awesome how well this performs as a quesadilla.  Once it’s folded over after baking it has enough structure so that you can pick them up with your hands and eat just like the real deal. There’s no issue when it’s rolled out thinner into two quesadillas it just gets more crisp.  It folds well still and holds the cheese nicely. 


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You can really see in this picture that I rolled it out too thick! I just made a plain jalapeño and cheddar cheese quesadilla here.  I have made these with pizza ingredients as well though and it’s one of our favorite snacks.  Those deserve their own post.  I’ll have to make them again soon. 

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 It just needs to go back in the oven until all the cheese is melted inside.  When you put it back in the oven flip it half way through so both sides are done evenly.  It’s about 7-10 mins total at 400 degrees.  


Crazy! Isn’t it? Didn’t think I would be having a quesadilla anytime soon that didn’t taste like egg or cream cheese! This was amazing though. You can’t wait to try it.  Trust me.  Here they are rolled out into two.  You can make these up ahead of time and then it’s just a really easy meal.  All you have to do is add your fillings and cheese and heat it up in the oven at 400 degrees for about 10 mins. 


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  1. 1 1/4 cups shredded mozzarella (140 grams)
  2. 1 egg
  3. 2 tbsp Coconut Flour
  4. 1 tbsp heavy cream
Cheese Quesadilla Filling
  1. 1/2 cup cheddar cheese
  2. 2 tbsp jalapeno pepper diced
  1. Preheat oven to 350 degrees
  2. Melt cheese in microwave making sure to not overheat.
  3. Add egg, cream, and coconut flour.
  4. You can add any spices you want at this point. I usually do a dash of Italian seasoning for the looks of it.
  5. Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (You can make two medium quesadilla's or one large one. If you have trouble rolling it out place dough in the microwave for 5-10 seconds.)
  6. Bake for 10 mins and remove from oven.
  7. Wait until "tortilla" is cool and add the cheese and jalapeno.
  8. Return to oven until the cheese is melted inside. About 5 mins.
Two Quesadilla
  1. each 431 Calories; 33g Fat; 27g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
One Quesadilla
  1. 862 Calories; 65g Fat; 54g Protein; 15g Carbohydrate; 6g Dietary Fiber; 9 net carbs
Up Late Anyway http://www.uplateanyway.com/keto/


  1. Ebbie says:

    Thank you! I’ve put it on the menu for Saturday! Can’t wait to try it, I have an amazing monterey fajita queso recipe that I really want to use!

  2. Katie says:

    Thank you so much for the amazing recipes you’ve posted! This and the stromboli recipe have helped me get through my first two weeks of Keto without feeling deprived for a second.

  3. Nikki Parry-Wulff says:

    hiya, these sound awesome!! I have a question though: when I microwave my moz, a lot of liquid comes off… should I stir it in or pour it off?? And why do you think I have liquid when your one in the vid doesnt?

    • Elizabeth Nimphius says:

      Hi there! It’s probably a higher fat mozzarella cheese. You might need to add an extra tablespoon of coconut flour to compensate for the extra liquid. I would leave out the cream as well. The mozzarella cheese I use is low moisture, 2% milk, or part skim. So you can buy that next time. You could try pouring off the liquid and the recipe as is. If it’s too wet then add in another tbsp coconut flour.

    • Elizabeth Nimphius says:

      If you want to you can sub butter for the cream. Use 2-3 tbsp and it might mask the flavor more. The Stromboli might be a better recipe for you as well.

      edit: forgot the link. 🙂

  4. Lisa Russ-Hiatt says:

    I made this last night! Lovely texture and really delicious. I have some meat sauce in the fridge I made last week. I think I want to try this again like a stromboli type thing. I think it would lend itself well to that! (leftovers for lunch today)

    • Elizabeth Nimphius says:

      I actually developed the stromboli recipe based off of this one! Lol! So if you can have almond flour then it’s really worth it to try it out. This one is less calories though. Be careful with sauces because it will make it less firm. That’s one of the big reasons I add almond flour in the stromboli recipe.

    • Elizabeth Nimphius says:

      I haven’t tried it that way yet! Sorry. I’m not sure. If I do try it I’ll come back and update.

    • Maria Conway says:

      I used Mexican blend cheese (forgot the cream) and made 4 taco shells tonight using a tortilla press.

  5. Paula in the UP says:

    Yet another recipe I can not wait to try! I have unsuccessfully tried other tortilla recipes that are runny and need to be cooked on the stove top. It so much work and so much room for error. Others I have tried taste real eggy to me, so I hope this is “the” one!

    • Elizabeth Nimphius says:

      I usually suggest using a double boiler method to melt the cheese. It’s like how you would melt chocolate. Good Luck!

    • Elizabeth Nimphius says:

      What I’ve done is bake it ahead of time and reheat in the oven with the filling when I’m ready. If you bake it ahead it of time you can keep it in the fridge a few days I’m sure.

  6. Angela says:

    So would you say this recipe or the stromboli recipe tastes the best as far as making quesadillas?

  7. Amorette says:

    I am gonna have to try these! I really don’t like low carb tortillas from the store! They don’t get crispy when you bake them they just get tough! I really miss crispy toritllas!

  8. Malainie says:

    I could make my mezzaluna with this. It’s an Italian caprese quesadilla! Stuff it with slices of mozzarella, sliced tomato and basil. I would fry it up in olive oil for added flavor. Wonder if I could do that instead of sticking it back in the oven? I will definitely try it! Looks great! Thanks!

    • Elizabeth Nimphius says:

      Almond flour sub would be around 1 cup of the flour. It would be breadier and more like a pizza. I also have a pizza dough recipe I make a stromboli out of.

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