1. Prepare the tortillas
Lay the keto tortillas flat on a clean surface.
2. Add the pizza sauce
Spread a thin layer of sugar-free pizza sauce over half of each tortilla, leaving a small border around the edges.
3. Add the cheese and pepperoni
Sprinkle mozzarella over the sauce, then add the sliced pepperoni.
4. Add Parmesan and seasoning
Sprinkle Parmesan, Italian seasoning, garlic powder, and oregano over the filling.
5. Fold the quesadillas
Fold each tortilla in half to cover the filling and gently press down.
6. Heat the pan
Melt a little butter in a large skillet over medium heat.
7. Cook
Place the quesadillas in the skillet and cook for about 2–3 minutes per side, until the tortillas are golden and crispy and the cheese has melted.
8. Rest and slice
Transfer to a plate and let them rest for a minute before cutting into wedges.
9. Garnish and serve
Top with fresh basil and serve with warm sugar-free marinara or pizza sauce for dipping.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet or air fryer to bring back the crispiness. They can also be frozen for up to 2 months.
🍕 Cheesy, crispy, pepperoni-packed, and keto-friendly—pizza night just got even easier!
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