This easy, single-serve dessert quesadilla is packed with fresh or frozen blueberries, creamy filling, and bright lemon zest—all tucked into crispy low-carb tortillas. It’s naturally lower in sugar (especially with a sweetener swap), high in satisfaction, and super easy to whip up in under 10 minutes.
🛒 Ingredients (Serves 1)
- 2 small low-carb tortillas
- 2 tbsp cream cheese, softened (or whipped for easier mixing)
- 1–2 tsp granulated sweetener (or more to taste)
- 1/2 cup fresh or frozen blueberries (no need to thaw)
- 1/2 tsp lemon zest (plus a squeeze of lemon juice if you love it tangy!)
- Optional: 1/4 tsp vanilla extract
- Cooking spray or 1/2 tsp butter
For dipping (optional):
- Vanilla or lemon-flavored Greek yogurt
- Sugar-free jam or honey drizzle
- Light whipped cream
👩🍳 Instructions
- Warm the berries:
In a small pan over medium heat, warm the blueberries for 1–2 minutes until they just begin to soften and release juices. Stir in lemon zest and sweetener. Set aside to cool slightly. - Prep the spread:
In a small bowl, mix softened cream cheese with a little more sweetener (if desired) and optional vanilla extract. - Assemble the quesadilla:
Spread the cream cheese mixture onto one tortilla. Spoon the blueberries over top, then cover with the second tortilla. - Cook until crispy and golden:
Lightly spray a skillet or add butter and toast the quesadilla for 2–3 minutes per side, until crisp and golden. - Slice & serve:
Let cool slightly, slice into wedges, and serve with your favorite dip or topping!
🍋 Pro Tips & Variations
- Add a few mini white chocolate chips before sealing it up for a bakery-style twist
- Swap blueberries for chopped strawberries, raspberries, or a berry mix
- Add a small dollop of sugar-free blueberry jam inside for more richness
- For more protein, serve with Greek yogurt on the side for dipping
🫐 Why You’ll Love It
- Sweet but not too sweet
- Creamy, fruity, and crisp
- Just enough lemon to brighten it up
- Super simple and endlessly customizable