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Keto Quesadillas

Patricia Reitz

In Mexico, Cinco de Mayo is a day celebrating the country's historic victory over France in the 1862 battle of Puebla.  Here in the US, we love to celebrate the day by enjoying Mexican and/0r Mexican-inspired foods.  Today I'm going to share one of our favorite snacks, quesadillas, only these quesadillas are low carb so they're keto-friendly.  If you're a fan of quesadillas made with flour tortillas, I think you'll like this low-carb version as much as we do.  


Did you know an 8-inch flour tortilla contains about 24 carbs?  But look what I found - magic bread!  Just kidding, but this flax, oat bran, whole wheat Lavash (8 servings per package) only has 4 net carbs.  Um yeah, I'll take the one with 4 carbs, thank you.

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Place a serving of Lavash flat on a work surface.

Grab a couple of slices of your favorite cheese - choose one that melts well (we like pepper jack).

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Cover half of the lavash with an even layer of cheese.


Fold the other half of the lavash over the cheese.


Melt a little butter in a skillet over medium heat and cook the lavash on both sides until the outside is toasted and the cheese melts.



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Cool for a minute or two before cutting into wedges.  I like to sprinkle with a little fleur de sel and chopped scallions, and serve with a dollop of guacamole and sour cream on the side.  So, so, so good!!  Honestly, you won't believe how yummy such a low-carb snack can be.

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Items used to make this recipe:

Keto Quesadilla

makes 1 serving


  • 1 tablespoon butter

  • 1/2 lavash flatbread

  • 2 slices pepper jack cheese

  • optional garnish: guacamole, sour cream, sliced scallions, fleur de sel


  1. Place lavash on a work surface and cover half with an even layer of cheese.

  2. Fold 2nd half of lavash over cheese, sandwiching the cheese layer in the middle.

  3. Place butter in skillet over medium heat.

  4. Cook lavash on both sides until outside is toasty and the cheese is melted.

  5. Remove from skillet and cool for a minute or two before cutting into wedges.

  6. Sprinkle with fleur de sel (French sea salt) and sliced scallions, and serve with a dollop of guacamole and sour cream.