Keto quesadillas :Saturday-lunch

Ingredients

Low carb tortillas

• 2 eggs
• 2 egg whites
• 6 oz. (¾ cup) cream cheese
• ½ tsp salt
• 1½ tsp ground psyllium husk powder
• 1 tbsp coconut flour

Filling

• 1 tbsp olive oil or butter, for frying
• 5 oz. (1¼ cups) Mexican cheese or any hard cheese of your liking
• 1 oz. (1 cup) baby spinach

Instructions

Tortillas

1. Preheat the oven to 400°F (200°C).
2. Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.
3. In a bowl, combine salt, psyllium husk and coconut flour. Mix well.
4. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.
5. Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.
6. Bake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
7. Cut the big tortilla into smaller pieces (6 pieces per baking sheet).

Quesadillas

1. Heat oil or butter in a small, non-stick skillet over medium heat.
2. Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.
3. Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.

Tip

Never underestimate the power of melted cheese — in other words, make extra if you’re expecting a crowd! And make some guacamole, too.