Preparation time: 5 minutes
Calories: 290 kcal
Cuisine: American
Servings: 1
Course: Breakfast
Diet: Keto
Portion Size: 1 quesadilla
EQUIPMENT
- Non-stick skillet
- Spatula
- Mixing bowl
- Butter knife
INGREDIENTS
- 1 keto tortilla
- Two oz. cream cheese
- Two tablespoon blueberries
- ½ teaspoon vanilla extract
- ½ tsp. Erythritol powder
- ½ tbsp. unsalted butter
INGREDIENT NOTES:
KETO TORTILLA:
- Select a tortilla that has no more than 4 grams of net carbohydrates per serving. Tortillas made with keto flours are excellent choices. Some low-carb tortillas may still include hidden sugar. Make sure to carefully read the label.
CREAM CHEESE:
- Whole cream cheese is the greatest option for keto. It provides good fats and low-carb content. Spread soft cream cheese to avoid tearing the tortilla.
BLUEBERRIES:
- Small servings of blueberries are keto-friendly. They are among the fruits with the fewest carbohydrates. Utilize garden-fresh blueberries for the greatest texture. Defrost the frozen blueberries, then pat them dry to prevent additional moisture.
VANILLA:
- A little vanilla boosts the dessert-like flavor of quesadillas without the sugar addition. The best vanilla extract is pure since it has no added carbohydrates and tastes better.
KETO SWEETNER:
- Keto sweetener is advised to make the sweet filling, although it is not required. The cream cheese combination has a smoother texture. Because Erythritol powder dissolves better than sweetener granules.
BUTTER:
Butter gives the quesadilla’s crispy, golden skin. You may also use coconut oil for a dairy-free alternative, but butter gives it a deeper flavor
INSTRUCTIONS
- Vanilla extract, Erythritol, & soft cream cheese mix in a small bowl till it gets even & creamy
- Evenly distribute the cream cheese mixture on half of the tortilla.
- Scatter the blueberries over the layer of cream cheese.
- Turn the other half of the tortilla over the filling; make a half-moon shape. Lightly press to keep it close.
- Warm the oil over medium flame in the non-stick skillet.
- Include the butter in skillet and melt the butter.
- Put the assembled quesadilla in skillet.
- Cook for 2-3 minutes from both surfaces till it gets crisp & golden brown.
- Wait for quesadilla to get cool after taking it out of the skillet, then slice.
SERVING SUGGESTIONS:
Here are a few tasty serving ideas to enjoy with this delicious breakfast quesadilla:
BEVERAGES:
- Keto Black Coffee
- Bulletproof Coffee
- Green Tea (unsweetened)
- Keto Hot Chocolate
TOPPINGS:
- Sugar-Free Whipped Cream
- Keto Maple Syrup
- Crushed Pecans
- Keto Chocolate Drizzle
SIDES:
- Scrambled Eggs
- Avocado Slices
- Greek Yogurt (keto)
- Cheese Cubes
DESSERT:
- Cinnamon Sprinkle
- Chia Seeds
- Berry Compote (Sugar-Free)
- Keto Nut Butter Drizzle
TIPS
- Don’t stuff the quesadilla too much. It will leak the quesadilla during cooking.
- Toast the quesadilla on the moderate heat so they don’t burn.
- Sprinkle a pinch of cinnamon in the cream cheese mixture. It provides additional warmth in the mixture.
- Include a layer of Keto Greek yogurt in the filling for additional protein.
STORAGE INFORMATION
FRIDGE:
- Wrap the tortillas in the aluminum foil and store the dessert in the fridge for two days.
FREEZER:
- We can’t store this dish. The quesadilla will get soggy; the cream cheese and blueberries will release moisture.
REHEAT:
- Warm the quesadilla in the pan.
FAQs:
Can I use raspberries to make this quesadilla?
- We can use raspberries to make these quesadillas; it’s a great keto option and makes a flavorful dessert.
Does this dish contain low-carb?
- This dish contains only 5g net carbs per portion.
How to make a non-dairy breakfast dish?
- Use vegan cream cheese and coconut oil to make a non-dairy quesadilla.
Will I sprinkle some nuts or seeds?
- We can sprinkle keto nuts or seeds in this quesadilla. It adds a crunchy taste and nutrition
- We can sprinkle keto nuts or seeds in this quesadilla. It adds a crunchy taste and nutrition
NUTRITIONAL INFORMATION:
Serving Size: 1 quesadilla
Caloric count: 290 kcal
Net Carbs: 5g
Protein: 8g
Entire Carbs: 10g
Fat: 25g
Calcium: 100 mg
Iron: 1.1 mg
Vitamin A: 720 IU
Sodium: 320mg
Fiber: 5g
Potassium: 150mg
