Keto Corn Quesadilla
Discover the irresistible charm of a Keto Corn Quesadilla—a low-carb twist on a Mexican classic that’s perfect for satisfying your cheesy cravings while staying true to your keto lifestyle! Crafted without traditional corn, this recipe uses a blend of almond flour, coconut flour, and psyllium husk powder to create soft, flavorful tortillas that mimic the real deal. Sandwiched between these golden tortillas is a gooey layer of melted cheddar cheese, fresh cilantro, and green onions, delivering bold Tex-Mex flavors in every bite. Ready in just 25 minutes, this gluten-free dish is loaded with healthy fats, topped with creamy avocado, sour cream, and salsa for an irresistible finish. Perfect for a quick lunch or as a crowd-pleasing appetizer, this keto-friendly recipe brings comfort food to your table without the carbs.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 1 large Egg
- 0.5 cup Warm water
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter or ghee
- 0.25 cup Cilantro, chopped
- 2 tablespoons Green onions, sliced
- 1 medium Avocado, sliced
- 0.25 cup Sour cream
- 0.25 cup Salsa
Instructions
In a medium bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum, and mix well.
Add the egg and warm water to the dry ingredients and stir until a thick dough forms.
Divide the dough into two equal parts and roll each piece into a ball.
Place one dough ball between two sheets of parchment paper and roll it out into a thin circle, about 8 inches in diameter. Repeat with the second dough ball.
Heat a non-stick skillet over medium heat and add a little butter or ghee.
Carefully transfer the rolled dough to the skillet and cook for about 2 minutes on each side, or until golden brown and firm. Repeat with the second tortilla.
Once both tortillas are cooked, sprinkle shredded cheddar cheese, cilantro, and green onions evenly over one tortilla.
Place the second tortilla on top and cook for an additional 2-3 minutes, or until the cheese is melted and the quesadilla is heated through.
Remove the quesadilla from the skillet, cut it into wedges, and serve with sliced avocado, sour cream, and salsa.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 11.8 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1213 mg | 93% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
