From the crusty, crisp outer shell to the gooey, cheesy interior—you're sure to get your fix!

  • 1 large egg
  • 1 tablespoon water
  • plus 2 tablespoons cheddar cheese (or Mexican blend), shredded
  • 1/2 cup cheddar cheese or Mexican blend, shredded (if you like it super cheesy, add a little extra)
  • 1/4 cup blanched almond flour
  • 1/4 Mozzarella cheese, shredded
  • 1/4 teaspoon spice blend (I typically use a taco style blend)


  1. Using a mini blender, add almond flour, mozzarella cheese, egg, water, and spices to the blender jar. Blend for 1-2 minutes until the mixture has become an even batter. The mixture will be slightly thick yet still pourable.
  2. Heat a 12" skillet over med/low heat. Spray pan with non-stick cooking spray. Pour the batter into the pan. If needed, use a spatula to scrape batter off the edges of blender jar into the pan. Tilt the pan in a circular motion to help distribute the batter evenly onto the cooking surface.
  3. Allow batter to cook for about 4 minutes, then sprinkle it evenly with 2 tablespoons cheddar cheese. Cook for an additional 2-3 minutes or until the bottom of the shell has become a deep golden brown and is crisp to the touch.
  4. Using a thin spatula, loosen the shell from the pan by delicately scrapping under the edges. Carefully flip over the shell so the cooked side is now on top.
  5. Evenly sprinkle 1/2 cup cheddar cheese (more if desired) onto the cooked surface of the shell. Don't worry if bits of cheese end up halfway off the shell, this adds a tasty, crunchy edge. Cook for 2-4 minutes or until the cheese on top is melted AND the underside of the shell is golden brown and crispy.
  6. Using a spatula, carefully fold the shell onto itself so that it creates a crescent shape. Lightly press the top of the Ketodilla with your spatula helping the cheese to mingle together. Transfer from pan onto a dinner plate.
  7. Serve with your favorite toppings. We like shredded lettuce, pico de gallo, sliced black olives, guacamole (or fresh avocado), sour cream, taco sauce, and so on.


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