Craving a quesadilla but keeping it low carb? This cheesy, keto-friendly Low Carb Chicken Quesadillas hits all the right notes. Made without tortillas, this version uses a golden cheese shell that turns out crispy on the edges and gooey inside — ready in under 20 minutes. It’s the kind of easy, satisfying meal that’ll have you wondering why you didn’t try this sooner!
How to Make a Keto Chicken Quesadilla
This recipe is about as simple as it gets — no fancy gadgets, no long prep. Just cheese, chicken, and your favorite add-ins.
Start here:
Preheat your oven to 400°F and line a pizza pan with parchment paper (skip the wax paper — trust me). Then grab your shredded cheeses, mix them up, and spread them out into a nice even circle right on the parchment.
Bake it for 5 minutes, just until bubbly and starting to brown. When it comes out of the oven, carefully pour off any extra oil that’s pooled around the edges.
Now, on one half of your melty cheese circle, layer your cooked chicken, sliced peppers, chopped tomatoes, and green onion. Fold the other half of the cheese shell over the filling and gently press it closed.
Back into the oven for another 4–5 minutes — just enough to warm everything through and let the edges crisp up.
Serve hot, with sour cream, guacamole, and salsa on the side. Sprinkle on some fresh cilantro or chopped parsley if you’re feeling fancy.
What Else Can You Add to This Quesadilla?
This recipe is super versatile — here are a few ideas to mix things up:
- Use buffalo chicken or taco-seasoned chicken for a kick of flavor.
- Swap chicken for shredded pork, ground beef, or even grilled shrimp.
- Toss in onions, mushrooms, zucchini, avocado, or any low-carb veggie you love.
Let’s Talk Keto
If you’re new to keto, here’s the gist: it’s a high-fat, low-carb diet that encourages your body to burn fat for energy instead of carbs. That means loading up on healthy fats, getting moderate protein, and keeping carbs to a minimum.
On a typical keto plan:
- 70%+ of calories come from fat
- 15–25% from protein
- 10% or less from carbs
You’ll skip grains, sugar, legumes, and most fruits — but meals like this quesadilla make it feel like you’re not missing out on a thing.
Why You’ll Love This Keto Quesadilla
It’s cheesy, crispy, savory, and incredibly satisfying — everything a quesadilla should be, without the carbs. Just 6 ingredients and a little oven time, and lunch (or dinner) is served. It’s perfect for busy days, quick lunches, or even meal prep.
Helpful Notes
- Let the cheese shell cool for a minute before folding — flipping it over helps the appearance but isn’t required.
- Use parchment paper, not waxed paper (it makes a big difference).
- This recipe makes 1 serving — half of one large keto quesadilla.
- To reheat, pop it in the oven at 400°F for about 6–8 minutes until warmed through.
Low Carb Chicken Quesadillas
If you’re craving something cheesy, satisfying, and low carb, this keto chicken quesadilla has you covered. It’s got all that melty, gooey flavor you’d expect from a traditional Mexican quesadilla—just without the tortilla.
Ingredients
- 1 1/2 cups mozzarella cheese
- 1 1/2 cups cheddar cheese
- 1 cup cooked chicken
- 1/4 cup bell pepper
- 1/4 cup diced tomato
- 1/8 cup green onion
Instructions
- Start by preheating your oven to 400°F. Line a pizza pan with parchment paper—make sure it’s parchment, not wax paper.
- Mix both cheeses together and spread the mixture into a round, even layer on the pan. Pop it in the oven and bake for 5 minutes. Once it comes out, tilt the pan gently to pour off any excess oil that’s collected.
- Layer the cooked chicken over one half of the melted cheese shell. Top it with sliced bell peppers, diced tomatoes, and a sprinkle of chopped green onion.
- Fold the cheese shell over the filling, press it gently to hold its shape, and slide it back into the oven for another 4 to 5 minutes until it’s golden and slightly crispy on the edges.
- Serve it hot with sour cream, salsa, or guacamole. You can also sprinkle on a bit of fresh basil, parsley, or cilantro for extra flavor.
Notes
- To reheat, place it in a 400°F oven for 6 to 8 minutes straight from the fridge
- The cheese shell sets quickly, so fold it while it’s still hot and flexible for the best results
- Add jalapeños or hot sauce if you like it spicy
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1564Total Fat 117gSaturated Fat 62gTrans Fat 2gUnsaturated Fat 43gCholesterol 442mgSodium 2354mgCarbohydrates 14gFiber 1gSugar 5gProtein 113g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.