Keto Recipes - Created Date : 26.10.2019

Directions

Directions



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.

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!

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!

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.

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.

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.

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! ??

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