This sweet twist on a quesadilla is filled with a simple sauté of apple and zucchini, lightly sweetened and spiced, paired with cream cheese and cinnamon inside crispy low-carb tortillas. It’s perfectly portioned for one but easy to scale up. Serve with a scoop of Greek yogurt and a little sugar-free maple syrup or jam for dipping!
🛒 Ingredients (Serves 1)
- 2 small low-carb tortillas
- 2 tbsp cream cheese, softened (or whipped for easier spreading)
- 1–2 tsp granulated sweetener of choice
- 1/2 tsp ground cinnamon
- 1/4 cup grated apple (peeled if preferred)
- 1/4 cup peeled and grated zucchini (squeeze out excess moisture)
- Optional: pinch of nutmeg or allspice
- Cooking spray or 1/2 tsp butter
- For dipping: plain or vanilla Greek yogurt, sugar-free jam, or maple syrup
👩🍳 Instructions
- Prepare the filling:
In a small nonstick pan, lightly sauté the grated apple and zucchini over medium heat for 3–4 minutes until tender and most moisture is gone. Stir in cinnamon, sweetener, and optional spices. Set aside to cool slightly. - Assemble the quesadilla:
Spread cream cheese on one tortilla. Spoon the apple-zucchini mixture evenly over the top. Place the second tortilla on top to sandwich everything in. - Cook until crisp and golden:
Wipe the skillet clean and add a little cooking spray or butter. Toast the quesadilla over medium heat, 2–3 minutes per side, until golden and crisp. - Slice & serve:
Let cool slightly, then cut into wedges. Serve with your favorite sweet dips like Greek yogurt, sugar-free jam, or a drizzle of maple syrup.
🔁 Variations & Swaps
- Add a handful of mini chocolate chips for a melty twist
- Use a low-fat flavored cream cheese (like cinnamon or vanilla)
- Swap apple for pear or berries
- For even more protein, mix cream cheese with a bit of Greek yogurt for the spread
🍏 Why This Works
- Feels like dessert but fits your goals
- Great way to sneak in extra veggies
- Crispy, creamy, sweet, and satisfying
- No refined sugar if you use a sweetener!