Low Carb Italian Quesadillas with Salami and Mozzarella is a quick, fun, Italian spin on a traditional quesadilla.
We smother it with pesto and make these finger lickin' quesadillas irresistible. We are making them keto and diabetic friendly with a low carb tortilla so everyone can enjoy this delicious appetizer.
I love being able to make quick and easy dinners and this low-carb Italian quesadilla does not disappoint. Quesadilla carbs are only 1g net carbs per serving.
Food like this makes me feel good, not only because it has cheese but to me, it's got that warm and comforting feel, almost similar to pizza. For me, any Italian food is comforting.
Table of Contents:
Why you will love these low carb Italian quesadillas
- Super fun, quick and easy to make
- Kids love them and enjoy making them too
- Keto, low carb and diabetic friendly with only 1g net carbs per serving
- This Italian spin on quesadillas will wow your family
- Grilled tortilla with cheese! Need I say more? 🙂
Ingredients to make low carb Italian quesadillas
Making these keto Italian quesadillas only takes a few ingredients that you may already have on hand.
- Low Carb Tortillas: there are so many brands on the market, use your favorite low carb tortillas for this recipe.
- Basil Pesto: using a store bought pesto here, making this a super quick and easy recipe.
- Mozzarella: favored as good melting cheese, delicate and slightly sour with a milk like freshness
- Salami: one of my favorite deli meats but other deli meats will also work like turkey, prosciutto, mortadella, or beef bresaola.
- Grated Parmesan Cheese: the king of cheese, fruity and nutty in taste with some added saltiness to enhance all the flavors in this tasty Italian quesadilla.
See the recipe card for quantities.
Steps by step instructions
How to make low carb Italian quesadillas?
Place a medium-sized skillet on low to medium heat. It's optional to grease the skillet with oil or butter.
I prefer to grease it with a tablespoon of olive oil and then wipe it with a paper towel. However, this is optional, depending on how you prefer your quesadillas.
Once the pan is warm place a low carb tortilla in the skillet and let it warm for 30 seconds.
Then spread the tortilla with the basil pesto, ensuring you spread it out on the tortilla everywhere including the edges so you get the most flavor.
Top with shredded mozzarella, slices of salami, and freshly grated parmesan cheese.
STEP 2: There are two ways you can finish off the quesadilla. You can top it with another low carb tortilla. Then flip it to get the other side golden and crispy while the cheese gets gooey and melted.
Or you can simply fold it in half, flip it over and cook it for another minute or so until crispy and golden. My preference would be to fold it in half but either way is fine.
STEP 3: Slice the quesadillas into triangles with a pizza knife.
- STEP 4: Serve with a side of dipping sauce to make them even more delicious.
Top Tip: Cover the skillet with a lid to melt the cheese quicker before the tortillas get too crispy.
Oil or no Oil? I like the crispiness the oil gives to the outside of the tortillas. However, they may feel a little greasy on the outside if you use too much. Either way, you will love biting into these low carb quesadillas.
Make Ahead: You can make these keto Italian quesadillas ahead of time and freeze them. When ready to eat, thaw, then pan-fry.
- Serving: these Italian quesadillas are best served hot with a side of your favorite sauce like marinara or even more pesto.
What else can you stuff into these warm and tasty low carb quesadillas?
- Sauce - use a marinara or alfredo sauce while still going with the "Italian" theme.
- Meat - sausage, prosciutto, mortadella, or turkey are perfect with the pesto sauce and mozzarella.
- Vegetarian - omit the meat and add some veggies like roasted red peppers or eggplant.
Another Italian favorite, this Keto Pizza recipe is always on rotation in my home.
Equipment used to make
All you need is a skillet, a cheese grater, and a spatula to make these melty low carb Italian quesadillas.
Frequently asked questions
There is plenty of vegan cheese that tastes and melts just like traditional cheese.
Yes, quesadillas originated in the central and northern parts of Mexico.
Traditional quesadillas are made with a corn tortilla, cheese, and various meats and vegetables.
This recipe uses a low carb tortilla in order to keep the carbs to a minimum. Quesadilla carbs per serving only contain 1g net carbs which makes it more diabetic friendly than a traditional flour tortilla would.
Low Carb Italian Quesadillas with Salami and Mozzarella
- Medium Frying Pan or skillet
- 4 low carb tortillas wraps
- ¼ cup basil pesto sauce
- 1 cup shredded mozzarella
- 12 slices genoa salami
- 2 tablespoon grated parmesan more or less as this cheese will also make it salty if you add too much.
- Preheat a nonstick skillet over medium heat and wipe with 1 tablespoon of olive oil.
- Place a low carb tortilla on the hot skillet and spread with a layer of pesto sauce.
- Top with salami, mozzarella and parmesan cheese.
- Place another tortilla on top or fold in half. Flip and let warm through for about 1 minute or until cheese is melted and the outer sides of the tortilla is crispy.
- Repeat process for any additonal quesadillas you will be making.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines