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Keto Quesadilla with Almond-Flour Tortilla

This stovetop quesadilla turns almond-flour tortillas into golden, cheese-lava pockets packed with savory sautéed mushrooms.
Print Recipe
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2 servings
Calories: 320kcal

Ingredients

  • 2 almond-flour tortillas 6-inch; sub: coconut-flour tortillas
  • 1 cup shredded cheese cheddar/Jack; sub: mozzarella + 1 Tbsp cream cheese
  • 1 cup sliced mushrooms sautéed until golden; sub: sautéed zucchini or bell peppers
  • 1 tsp taco seasoning sugar-free; sub: chipotle powder + cumin
  • 2 tbsp diced green chiles sub: jalapeños
  • 1 tbsp butter or avocado oil sub: ghee
  • Optional toppings: salsa sour cream, cilantro

Instructions

  • Sauté filling: Cook mushrooms in a dry skillet over medium heat until they release their liquid and it evaporates, about 5 min. Toss with taco seasoning and green chiles.
  • Build: Heat half the butter in skillet over medium. Place 1 tortilla, sprinkle half the cheese, mushroom mixture, remaining cheese, top with second tortilla.
  • Crisp: Cook 2-3 min until underside browns. Add remaining butter, flip, cook 2 min more until cheese melts.
  • Serve: Rest 1 min; cut into wedges. Add salsa & sour cream if desired.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 14g | Fat: 24g
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