Keto Baked Spinach Mushroom Quesadillas
Servings
3–4 servings (about 6 quesadillas)
Time
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Prep: 15 minutes
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Cook: 20 minutes
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Total: ~35 minutes
Ingredients
Keto Tortilla Base
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1½ cups shredded mozzarella cheese
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2 tablespoons almond flour
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1 ounce cream cheese
Filling
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1 tablespoon olive oil
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1 cup chopped mushrooms
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1 cup chopped spinach
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½ cup shredded cheddar cheese
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¼ cup grated parmesan cheese
Seasonings
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon black pepper
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Salt to taste
Optional Dips
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sour cream
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guacamole
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Low-carb salsa
Instructions
1. Preheat the Oven
Preheat oven to 200°C (400°F).
Line a baking tray with parchment paper.
2. Cook the Filling
Heat olive oil in a pan over medium heat.
Add mushrooms and cook for 4–5 minutes until softened.
Add spinach, garlic powder, onion powder, salt, and black pepper.
Cook for 2 minutes until the spinach wilts. Remove from heat and set aside.
3. Make the Keto Tortilla Dough
In a microwave-safe bowl combine:
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Mozzarella cheese
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Cream cheese
Microwave for 45–60 seconds until melted.
Stir in almond flour and mix until a soft dough forms.
4. Shape the Tortillas
Divide the dough into 6 portions.
Place each portion between two sheets of parchment paper and roll into thin circles about 15 cm (6 inches) wide.
5. Add Filling
Place half of each tortilla on the baking tray.
Add:
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Spinach mushroom mixture
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Cheddar cheese
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Parmesan cheese
Fold the tortilla over to create a quesadilla shape.
6. Bake
Bake for 12–15 minutes until:
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The tortillas become firm
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The cheese inside melts
For extra crispiness, bake 2–3 additional minutes.
7. Serve
Allow to cool for 2–3 minutes, then slice into wedges.
Serve warm with sour cream, guacamole, or salsa.
Tips for Best Results
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Roll the dough thin so the quesadillas crisp better.
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Drain mushrooms well to prevent soggy filling.
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Reheat leftovers in a skillet to restore crispness.
Approximate Keto Nutrition (per quesadilla)
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Calories: ~210
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Net Carbs: ~3–4 g
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Protein: ~12 g
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Fat: ~16 g
