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Under 5 Carbs

Introducing the Ketodilla—My Spin on a Traditional Favorite!

Ketodilla—Low-Carb Mexican Quesadilla

yield: 1 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES

Ingredients

  • 1/4 cup blanched almond flour
  • 1/4 Mozzarella cheese, shredded
  • 1 large egg
  • 1 tablespoon water
  • 1/4 teaspoon spice blend (I typically use a taco style blend)
  • 1/2 cup cheddar cheese or Mexican blend, shredded (if you like it super cheesy, add a little extra)
  • plus 2 tablespoons cheddar cheese (or Mexican blend), shredded

Directions

1

Using a mini blender, add almond flour, mozzarella cheese, egg, water, and spices to the blender jar. Blend for 1-2 minutes until the mixture has become an even batter. The mixture will be slightly thick yet still pourable. 

2

Heat a 12" skillet over med/low heat. Spray pan with non-stick cooking spray. Pour the batter into the pan. If needed, use a spatula to scrape batter off the edges of blender jar into the pan. Tilt the pan in a circular motion to help distribute the batter evenly onto the cooking surface.

3

Allow batter to cook for about 4 minutes, then sprinkle it evenly with 2 tablespoons cheddar cheese. Cook for an additional 2-3 minutes or until the bottom of the shell has become a deep golden brown and is crisp to the touch.

4

Using a thin spatula, loosen the shell from the pan by delicately scrapping under the edges. Carefully flip over the shell so the cooked side is now on top.

5

Evenly sprinkle 1/2 cup cheddar cheese (more if desired) onto the cooked surface of the shell. Don't worry if bits of cheese end up halfway off the shell, this adds a tasty, crunchy edge. Cook for 2-4 minutes or until the cheese on top is melted AND the underside of the shell is golden brown and crispy.

6

Using a spatula, carefully fold the shell onto itself so that it creates a crescent shape. Lightly press the top of the Ketodilla with your spatula helping the cheese to mingle together. Transfer from pan onto a dinner plate.

7

Serve with your favorite toppings. We like shredded lettuce, pico de gallo, sliced black olives, guacamole (or fresh avocado), sour cream, taco sauce, and so on.

Nutritional Information

Yield: 1 serving, Serving Size: 1 Ketodilla
Amount Per Serving: Calories: 564, Total Carbohydrates: 7g, Fiber: 4g, Net Carbohydrates: 3g, Total Fat: 47g, Protein: 37g

Brought to you by Hip2Keto.
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6 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 6 ratings
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a fork cutting into a cheesy keto quesadilla

Do you miss pan-fried flour tortillas stuffed with melty cheese?!

If you’re an enthusiast of the traditional quesadilla, it’s your lucky day. I’ve come up with a keto version that possesses all the wonderful things about this Mexican favorite… From the crusty, crisp outer shell to the gooey, cheesy interior—you’re sure to get your fix!

a ketodilla tortilla ready to be flipped in a pan

This simple superstar recipe uses six basic ingredients!

I came up with the recipe because I was desperate for a lunch and dinner idea that was easy and used items that I typically have on hand. And as much as I love to spend hours in the kitchen, some days simply don’t allow that.

Ketodillas are awesome because the ingredient list consists of only six items (and I wouldn’t be surprised if you already have them in your pantry and fridge): almond flour, an egg, mozzarella cheese, cheddar cheese (or Mexican blend, Colby Jack, etc.), water, and spices. That’s it!

a counter with the six ingredients required to make a ketodilla

⭐ Read these tried and true tips for perfecting your Ketodilla:
  1. Season your batter with your favorite Mexican-inspired spices.
  2. Blend your batter until it’s a smooth and even consistency. A mini blender like the Ninja Pro Personal Blender works great!
  3. Use a traditional non-stick pan (like Calphalon). Ceramic non-stick pans such as Greenpan DO NOT work. 
  4. Start with a pre-heated pan and don’t forget the cooking spray.
  5. Adjust your cooking temperature if needed. (Burner temps vary depending on range models.)
  6. After you pour your batter into the skillet, tilt the pan in a circular motion to help distribute the batter evenly onto the cooking surface.
  7. Be sure to add a couple of tablespoons of cheddar cheese before your first flip. This adds a lovely crisp to the outer shell of the final product.
  8. DON’T FLIP TOO FAST! Make certain that the underside of the shell has turned a deep, golden brown. If you flip it too early, the shell will be too soft.
  9. Don’t fold too fast. Again, check the underside of the shell before you create your final fold. We’re going for golden brown and crispy.
  10. Go ahead and get messy when adding the cheddar cheese. The cheese shreds that end up halfway outside the shell actually add a super yummy crunch as they brown.
  11. If experimenting with customized add-ins, keep the sauce on the side. Adding liquid substances may produce a soggy shell.
  12. Don’t give up. You might not achieve perfection on your first try, BUT with a few Ketodillas under your belt, you’ll master the method!

a plate with a keto quesadilla along with avocado sour cream and pico de gallo


Print

Ketodilla—Low-Carb Mexican Quesadilla

yield: 1 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES

From the crusty, crisp outer shell to the gooey, cheesy interior—you're sure to get your fix!

Ingredients

  • 1/4 cup blanched almond flour
  • 1/4 Mozzarella cheese, shredded
  • 1 large egg
  • 1 tablespoon water
  • 1/4 teaspoon spice blend (I typically use a taco style blend)
  • 1/2 cup cheddar cheese or Mexican blend, shredded (if you like it super cheesy, add a little extra)
  • plus 2 tablespoons cheddar cheese (or Mexican blend), shredded

Directions

1

Using a mini blender, add almond flour, mozzarella cheese, egg, water, and spices to the blender jar. Blend for 1-2 minutes until the mixture has become an even batter. The mixture will be slightly thick yet still pourable. 

2

Heat a 12" skillet over med/low heat. Spray pan with non-stick cooking spray. Pour the batter into the pan. If needed, use a spatula to scrape batter off the edges of blender jar into the pan. Tilt the pan in a circular motion to help distribute the batter evenly onto the cooking surface.

3

Allow batter to cook for about 4 minutes, then sprinkle it evenly with 2 tablespoons cheddar cheese. Cook for an additional 2-3 minutes or until the bottom of the shell has become a deep golden brown and is crisp to the touch.

4

Using a thin spatula, loosen the shell from the pan by delicately scrapping under the edges. Carefully flip over the shell so the cooked side is now on top.

5

Evenly sprinkle 1/2 cup cheddar cheese (more if desired) onto the cooked surface of the shell. Don't worry if bits of cheese end up halfway off the shell, this adds a tasty, crunchy edge. Cook for 2-4 minutes or until the cheese on top is melted AND the underside of the shell is golden brown and crispy.

6

Using a spatula, carefully fold the shell onto itself so that it creates a crescent shape. Lightly press the top of the Ketodilla with your spatula helping the cheese to mingle together. Transfer from pan onto a dinner plate.

7

Serve with your favorite toppings. We like shredded lettuce, pico de gallo, sliced black olives, guacamole (or fresh avocado), sour cream, taco sauce, and so on.

Additional Notes

*Cook's Tip: If you cook your Ketodilla too fast (whether you increase the temp too much or you don't allow enough cooking time per side) your shell will likely be soft. The key is low and slow to allow moisture to cook out while the shell crisps.

Leftovers can be stored in the refrigerator for up to three days. I like to reheat mine in the air fryer for about 7-8 minutes on 375-degrees.

Nutritional Information

Yield: 1 serving, Serving Size: 1 Ketodilla
Amount Per Serving: Calories: 564, Total Carbohydrates: 7g, Fiber: 4g, Net Carbohydrates: 3g, Total Fat: 47g, Protein: 37g

Brought to you by Hip2Keto.

a plate with a keto pizza pocket known as a pizzadilla served with marinara sauce

Customize your Ketodilla—The possibilities are endless!

I can’t even begin to tell you all the variations that my family and I have tried. There are so many fun flavors to experiment with! Try one of our favorites or invent your own.


Here are some winning combos:
  • Pizza style (aka the Pizzadilla) Shown in the above image — Season the batter with garlic powder, salt, and Italian herb blend. Replace the 1/2 cup cheddar with mozzarella AND replace the 2 tablespoons of cheddar (sprinkled on top before the first flip) with Parmesan. Add pepperoni slices. Serve with a side of no-added-sugar marinara sauce.
  • Philly style —Season the batter with garlic powder, salt, and freshly ground pepper. Replace the 1/2 cheddar cheese with shredded provolone (or 2-3 slices provolone). Add finely sliced peppers and onions (I find sauteeing them first helps to eliminate unwanted moisture), as well as chopped (or thinly sliced) steak or deli roast beef.
  • Taco style — Add precooked taco meat and finely diced onions. Serve with a drizzle of your favorite taco sauce and don’t skip the sour cream!

Get your creative juices flowing and start experimenting! If you come up with a killer combo, I want to know! Please share it with me in the comments below or shoot me an email. Good luck!

a ketodilla tortilla loaded with cheese getting flipped in a pan with a spatula


Recipe creator, Marley (marley@hip2keto.com), loves to experiment with new and exciting keto-friendly meals.

Serve the Ketodilla with my favorite keto guacamole recipe!

Join The Discussion

Comments 6

  1. Stephanie Smith

    This is delicious! And easy! My vegetarian teenager loved it too!

    • Marley (Sister Sidekick)

      Yay! I’m so glad it was a hit. My non-keto teen loves them too! 🙌

  2. Cara

    Should we add water to the dough if it’s too thick? I made a taco ketodilla yesterday and it was amazing but my dough was kind of thick. I was worried about adding water and making it too runny

    • Marley (Sister Sidekick)

      Hi Cara! First off, I’m SO HAPPY you liked it!

      Great question—The thickness of the batter may vary slightly depending on the size of the egg, how packed the cheese and/or almond flour is in the measuring cup, and so on. It is definitely a thick batter… For example, I often use a spatula to scrape the last of the batter into the pan as it likes to stick to the sides of the blender. That being said, you can always add an extra splash of water if it seems so thick that it won’t spread out in the pan. Alternatively, if you feel that you’ve added too much water just cook it a bit longer than usual and the excess moisture should cook out.

      I think you’ll find that after you’ve made a few ketodillas you’ll get into a groove and will master the perfect thickness! It took me about five times before I felt like I’d really conquered it—Now I can make them in my sleep! 😉

      • Cara

        Thank you so much Marley! You rock! I really appreciate the guidance and support!

        • Marley (Sister Sidekick)

          Cara, anytime! I’m always here to help!! 😎

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