Low Carb Chocolate Quesadilla

4.58 from 33 votes

A warm, crispy dessert quesadilla filled with melty sugar-free chocolate and cream cheese. It takes three ingredients and under 10 minutes, and it's a fun, shareable low carb treat.

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Prep Time 2

Cook Time 6

Total Time 8

Makes: 2 servings

Net Carbs: 9

Calories: 153

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

2 small low carb tortillas 6-inch soft taco size, such as Mission Carb Balance
2 tbs cream cheese softened
14 g low carb mini chocolate chips such as Lily's or ChocZero
powdered Lakanto sweetener optional, for dusting

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

Calories: 153kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 15mgSodium: 46mgPotassium: 19mgFiber: 15gSugar: 1gVitamin A: 195IUVitamin C: 0mgCalcium: 14mgIron: 0mgNet Carbs: 9g

Notes

One serving is half the quesadilla (3 wedges).

The nutrition is based on Mission Carb Balance soft taco tortillas. Low carb tortillas vary a lot by brand, so check your label. The optional powdered sweetener isn't counted (zero net carbs).

Leftovers don't keep well; this is best made fresh. You can reheat a cold wedge in a dry skillet for a minute per side.

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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.