There are many of us who had a different way of eating before finding the carnivore or low-carb lifestyle. For me, food was all about community, culture, and bonding with family and friends. That connection felt irreplaceable, and starting a new WOE (way of eating) sometimes felt like I was losing touch with those shared moments around the dinner table. But it doesn’t have to be that way. Even with carnivore, I’ve found that I can still enjoy foods that feel nostalgic and social. This carnivore mini quesadilla recipe is my way of bringing a little piece of that back—simple, satisfying, and perfect for staying on track without sacrificing flavor or connection.
You might also like: Triple Cheese Carnivore Wagyu Meatballs
Creative Ways to Repurpose Your Carnivore Bread
This recipe isn’t just for quesadillas! The bread can be repurposed in several delicious ways:
- Make carnivore-friendly pancakes by cooking the batter in a skillet.
- Use it as a base for low-carb sandwiches.
- Top it with cream cheese, butter, or your favorite spread for a quick snack.
- Slice it into smaller pieces and serve as a side with soups or stews.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 20g
- Protein: 18g
- Total Carbohydrates: 2g
- Fiber: 0g
- Net Carbs: 2g
- Sugars: 1g (from naturally occurring sugars in cottage cheese and yogurt)
Mini Carnivore Quesadillas
These carnivore mini quesadillas are a perfect low-carb, high-protein snack or meal. Made with a simple bread of eggs, cottage cheese, butter, yogurt, and pork rinds, they’re packed with flavor and completely gluten-free. Perfect for anyone following a carnivore or keto lifestyle!
Equipment
- Nutribullet or blender
- spoon
- Skillet
- spatula
- Measuring cups and spoons
Ingredients
For the Bread:
- 2 large eggs
- 1/4 cup cottage cheese full-fat, no added sugars
- 2 tbsp butter melted
- 1 tbsp yogurt full-fat, unsweetened
- 1/2 cup pork rinds crushed into fine crumbs
- 1/2 tsp gelatin powder optional, for structure
- Pinch of salt Redmond salt or your preferred salt
For the Filling:
- 1/2 cup shredded cheddar cheese or your favorite cheese
- 1/4 cup cooked ground beef pork, or your favorite carnivore-friendly meat
Instructions
Make the Batter:
- In your NutriBullet or blender, add the eggs, cottage cheese, melted butter, yogurt (if using), crushed pork rinds, gelatin powder (if using), and salt. Blend everything together at once until you have a smooth and thick batter.
Cook the Tortillas:
- Heat a skillet over medium heat and grease lightly with butter or bacon fat.
- Pour about 2-3 tablespoons of the batter into the skillet, spreading it out to form a small, round tortilla.
- Cook for 2-3 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes until the other side is golden and fully cooked.
- Repeat with the remaining batter, setting the cooked tortillas aside.
Assemble the Quesadillas:
- Take one tortilla, sprinkle shredded cheese, and add your cooked meat. Sprinkle more cheese over the meat and top with another tortilla.
Cook the Quesadillas:
- Reheat the skillet, grease lightly with butter or bacon fat, and cook the quesadillas for 1-2 minutes on each side until the cheese melts and the tortillas are golden and crispy.
Serve:
- Slice the mini quesadillas in half or quarters and serve warm.
Notes
Serving size is 4 mini quesadillas
Blending all ingredients at once ensures an even consistency, making it quick and easy to prepare the batter.
Recipe Tips:
- For Perfect Skillet Tortillas: Cook the tortillas on medium heat and wait until you see bubbles forming on the surface before flipping. This ensures they’re cooked evenly.
- Extra Crispiness: If you like your tortillas extra crispy, add a bit more butter or bacon fat to the skillet and cook until golden brown on each side.
- Thin Tortillas: If you prefer thinner tortillas, spread the batter out more in the skillet before cooking. This will give them a more traditional quesadilla texture.
- Make Ahead: You can make the tortillas in advance, store them in the fridge, and reheat in the skillet when assembling the quesadillas.
FAQ:
- Can I store the tortillas for later? Yes, store the tortillas in an airtight container in the fridge for up to 3 days. Reheat them in a skillet before using.
- Can I freeze the tortillas? Yes! You can freeze the tortillas for up to 2 months. Place parchment paper between each tortilla before freezing to prevent sticking. Reheat directly in a skillet from frozen.
- What can I substitute for cottage cheese or yogurt? You can substitute the cottage cheese with cream cheese or ricotta for a smoother texture. If you’d like to avoid yogurt, simply omit it or replace it with more butter or cream cheese.
- Can I use different cheeses for the filling? Absolutely! While cheddar works great, feel free to try mozzarella, gouda, or any of your favorite cheeses.
- Do I need gelatin for the tortillas? The gelatin is optional. It helps with structure, but the tortillas will hold together without it. The texture may be a little softer without gelatin.
Give this recipe a try! Feel free to ask questions/share results in the comments below!
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