Here’s a Keto Blueberry Breakfast Quesadilla that tastes like a berry cheesecake pastry but stays low-carb, fast, and super satisfying!
🫐 Keto Blueberry Breakfast Quesadillas
Ingredients (2 quesadillas)
- 2 low-carb tortillas (Mission Zero Carb, Egglife, or homemade almond-flour tortillas)
- 3 oz cream cheese, softened
- 2 tbsp sour cream (or Greek yogurt if you allow a few extra carbs)
- 1–2 tbsp keto sweetener (erythritol, monk fruit, or allulose)
- ½ cup fresh or frozen blueberries
- ½ tsp vanilla extract
- Optional:
- Lemon zest (SO good with blueberries)
- Cinnamon
- A few sugar-free chocolate chips
- Powdered keto sweetener for dusting
Instructions
1. Make the creamy filling
In a bowl, mix:
- Cream cheese
- Sour cream
- Sweetener
- Vanilla
Blend until smooth and fluffy.
2. Prep blueberries
In a small pan (or microwave 30–45 sec), warm blueberries until they release a little juice.
Optional: add a pinch of sweetener + lemon zest.
3. Assemble
Spread cream cheese mixture on one side of each tortilla.
Spoon blueberries over half.
Fold tortilla in half to make a quesadilla.
4. Cook
Heat a nonstick pan with butter.
Cook each quesadilla 2–3 minutes per side, until golden and slightly crisp.
5. Serve
Cut into wedges.
Dust with powdered keto sweetener if desired.
Macros (per quesadilla, approx.)
- Calories: ~230
- Net Carbs: 3–5g (depends on tortilla brand)
- Fat: ~17g
- Protein: ~8g
