Makes 2 large quesadillas (4 servings as a snack/light meal)
Ingredients
- 2 cups shredded low-moisture mozzarella, divided
- 2 tbsp grated Parmesan
- 1 large egg
- 1 tbsp almond flour
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ cup no-sugar-added pizza sauce
- 20–24 pepperoni slices
- ½ cup shredded mozzarella for filling
- Optional: sliced black olives, mushrooms, bell pepper, chili flakes, fresh basil
Make the keto “tortillas”
- Heat oven to 400°F / 205°C. Line a baking sheet with parchment paper.
- In a bowl, combine 1½ cups mozzarella, Parmesan, egg, almond flour, Italian seasoning, and garlic powder. Mix until evenly combined.
- Divide into two portions. On the parchment, press each portion into a thin 7–8 inch round. Leave space between them.
- Bake for 10–13 minutes, until the edges are golden and the rounds are firm enough to lift. Let cool for 3–5 minutes; this helps them hold together.
Fill and crisp - Spread 2 tbsp pizza sauce over one half of each cheese round, keeping a small border.
- Add pepperoni, the remaining mozzarella, and any optional toppings. Avoid watery vegetables or use them sparingly.
- Fold the bare half over the filling to make a half-moon.
- Heat a nonstick skillet over medium-low heat. Cook each quesadilla for 2–3 minutes per side, gently pressing with a spatula, until crisp outside and melted inside.
- Rest for 2 minutes, then slice and serve with extra warmed pizza sauce if desired.
Tips
- Use low-moisture mozzarella; fresh mozzarella releases too much water.
- Keep heat moderate: the shell is cheese, so high heat can burn it before the center warms.
- For a sturdier crust, bake the rounds 1–2 minutes longer before filling.
- Air fryer option: cook folded quesadillas at 375°F / 190°C for 4–6 minutes, flipping once.
Approximate nutrition
Per serving, assuming four servings and no extra toppings: about 320–370 calories, 25–30 g protein, 24–30 g fat, and 4–6 g net carbs. Values vary substantially by sauce and pepperoni brand.
