This low carb chocolate quesadilla is a dessert quesadilla: two crispy low carb tortillas filled with cream cheese and sugar-free chocolate chips that melt into an ooey, gooey center. It takes three ingredients and less than 10 minutes, and it's a fun, unexpected low carb dessert to share.
This post may contain affiliate links.
Most of us think of quesadillas as a savory lunch, but the same idea works beautifully as a sweet treat. The tortillas toast up crisp and golden in a dry pan, and the chocolate and cream cheese melt together into something that tastes a lot like a warm chocolate cheesecake. When a chocolate craving hits and you don't want to bake a whole batch of anything, this is my go-to. Each serving is half the quesadilla and comes in at about 9g net carbs.
Key Ingredients & Substitutions
- Low carb tortillas. I use small 6-inch Mission Carb Balance tortillas, which crisp up nicely and have plenty of fiber. Brands vary a lot in carbs and texture, so take a look at my low carb tortilla comparison and review before you stock up. Any small low carb tortilla will work as long as it fits your pan.
- Cream cheese. This is what makes the filling rich and creamy, and it helps hold the chocolate in place. Let it soften for a few minutes so it spreads without tearing the tortilla. Mascarpone works well too if you have some on hand.
- Sugar-free chocolate chips. Use stevia- or monk fruit-sweetened chips, like Lily's dark chocolate chips or ChocZero dark chocolate chips. Mini chips spread more evenly and melt faster, but regular chips are fine. A chopped sugar-free chocolate bar works in a pinch.
- Powdered sweetener (optional). A light dusting of powdered Lakanto monk fruit sweetener makes it look like a bakery treat. Skip it if your chips are sweet enough for you.
Helpful Tips
Use a small nonstick skillet. A 6-inch tortilla fits neatly in an 8-inch nonstick skillet, which makes it much easier to flip in one piece. No oil or butter is needed; the dry pan is what gives you that crisp, toasty finish.
Leave a little border. Spread the cream cheese almost to the edge, but not quite. A thin border keeps the filling from oozing out and burning in the pan when you press the top tortilla down.
Keep the heat at medium-low. Low carb tortillas can go from golden to scorched quickly because of all that fiber. Medium-low heat gives the chocolate time to melt before the outside gets too dark. If the tortilla is browning fast, turn the heat down a notch.
Flip with confidence. Slide a wide spatula all the way under the quesadilla, put your other hand lightly on top, and turn it in one quick motion. The cream cheese acts like glue, so it holds together better than you might expect.
Rest before slicing. Give it a minute on the cutting board before you cut it into wedges. The melted chocolate firms up just enough to stay inside instead of running all over the board. A pizza cutter makes quick, clean slices.
Variations
- Pumpkin spice. Stir 1 teaspoon of canned pumpkin puree and a pinch of pumpkin pie spice into the cream cheese before spreading it. It's a cozy fall twist that tastes like a chocolate pumpkin cheesecake.
- Peanut butter. Spread a thin layer of natural, no-sugar-added peanut butter over the second tortilla before you close it up. Chocolate and peanut butter together is always a winner, though it will add a few carbs, so check your jar.
- Strawberry. Add a few thin slices of fresh strawberry with the chocolate chips. If you love fruity versions, try my Low Carb Strawberry Quesadilla too.
- Mint or orange. Mix a drop or two of peppermint or orange extract into the cream cheese for a chocolate-mint or chocolate-orange flavor.
- Cinnamon sugar. Brush the outside of the finished quesadilla with a little melted butter and sprinkle it with cinnamon and granulated sweetener, churro style.
- Nutty crunch. Scatter a tablespoon of chopped pecans or toasted almonds over the chocolate for some texture.
Serving Ideas
Serve the wedges warm, straight from the pan, while the chocolate is still melty. A spoonful of sugar-free whipped cream or a few fresh raspberries on the side turns it into a proper plated dessert, and it's lovely with a mug of Low Carb Hot Chocolate on a chilly evening.
Because it's cut into wedges, it's also a great sharing dessert for movie night or a fun treat for the kids. Make two or three quesadillas back to back and pile the wedges on a platter. They disappear fast!
Storing & Freezing
This quesadilla is at its best fresh, when the tortillas are crisp and the chocolate is warm. If you do have leftovers, let them cool, wrap them well and keep them in the fridge for up to 2 days. Reheat the wedges in a dry skillet over low heat for about a minute per side to bring back the crunch. The microwave works, but it will make the tortillas soft.
I don't recommend freezing a cooked quesadilla, because the tortillas turn soggy as they thaw. If you want to get ahead, you can spread the cream cheese and add the chocolate, then wrap the assembled (uncooked) quesadilla tightly and freeze it for up to a month. Cook it straight from frozen over low heat, adding a minute or two per side.
More Low Carb Desserts
If you loved this dessert quesadilla, here are more low carb treats to try, including some of my favorite fall bakes:
- 24 No Carb Desserts
- Keto Pumpkin Muffins
- Low Carb Pumpkin Cookies
- Low Carb Pumpkin Mousse
- Low Carb Pecan Pie Brownies
- Low Carb Apple Crumble (Made with Jicama)
- Low Carb Cinnamon Chips
📖 Recipe
Low Carb Chocolate Quesadilla
Ingredients
Equipment
Step-by-Step Instructions
- Spread the softened cream cheese evenly over one tortilla, leaving a thin border around the edge.
- Place that tortilla, cream cheese side up, in a small (8-inch) nonstick skillet, then sprinkle the chocolate chips evenly over the cream cheese.
- Top with the second tortilla and press down gently. Cook over medium-low heat with no oil for 2 to 3 minutes, until the bottom is golden and crisp.
- Carefully flip the quesadilla with a wide spatula and cook the second side for 2 to 3 minutes more, until crisp and the chocolate has started to melt.
- Slide the quesadilla onto a cutting board, let it rest for 1 minute, then cut it into 6 wedges. Dust with powdered sweetener if you like and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Comments
No Comments