Protein Sparing Tortilla Quesadilla
Prep time
Cook time
Total time
Serves: 1
  • 2 egg whites
  • 2 teaspoons gelatin
  • 1 pinch cream of tartar
  • ⅛ teaspoon Redmond Real Salt (onion salt or garlic salt, if desired)
  • 1 teaspoon powdered Allulose
  • 1 tablespoon unflavored egg white powder
  • 2 teaspoons butter (or butter-flavored coconut oil)
  • ¼ cup shredded cheese
  • Protein Sparing Sour Cream (click HERE)
  • Salsa
  • Lime Wedges
  • Sliced Black Olives
  1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Spray the parchment with avocado oil spray.
  2. Place the egg whites, gelatin, cream of tartar, salt and allulose in the mini food processor or a medium bowl.
  3. Turn the food processor on high (or hand mixer on high) and whip the whites until double in size and there are SOFT peaks. Add the egg white powder and blend until just combined. (NOTE: If you want a thinner wrap like EggLife wraps, just mix until combined then pour onto a pan and fry until cooked)
  4. Use a spatula to spread half of the mix out on each of the prepared baking sheets as thin as you can, about ⅛ inch thick.
  5. Place into the oven to bake for 6-8 minutes or until cooked though.
  6. Remove from the oven and allow to cool completely. Once cool, gently peel the paper off.
  7. To make the quesadillas, heat a non-stick skillet to medium heat. Add 2 teaspoons of butter or butter-flavored coconut oil. Place one of the protein sparing tortillas onto the skillet. Top with the cheese (or other fillings) and top with the other protein sparing tortilla. Cook for 2 minutes or until the tortilla is golden brown. Flip and cook another 2 minutes or until golden brown. Remove from the skillet and cut into quarters. Serve with protein sparing sour cream, salsa and black olives if desired.
Nutritional Information:
358 calories, 24g protein, 29g fat, 2g carbs, 1g fiber
P:E Ratio 0.8
Recipe by Maria Mind Body Health at