Tuesday, January 17, 2017


You will need to make a batch of our KETO PANCAKES first without the swerve.  You can make these ahead of time and put them in the refrigerator in a container up to one week (or freeze for a month).

Our son who turns 13 in a few weeks is truly LOVING every single meal we create together.  He wants us to start a youtube cooking show together.  Would you all like that?


1/2 organic avocado
2 pieces of bacon
2 strips of grilled chicken diced or steak
1/4 cup of shredded mozzarella or cheddar
pinch of salt
you can add in any seasonings you want while cooking chicken/beef
1 organic romaine leaf
1 beefsteak (organic) tomato
1 TB of organic grass-fed sour-cream


Preheat oven to 350 degrees

1 cookie sheet covered with aluminum foil and then parchment paper on top for easy clean up :-D

Place one pancake (wrap) on cookie sheet and on HALF put in all the fillings except lettuce - fold wrap in half.  Repeat with next wrap - you can usually only fit two of these on a cookie sheet at a time.

Bake for 10 - 15 minutes allowing cheese to get fully melted and all ingredients warmed up.

Cut in half and serve on top of lettuce with the sour-cream on top.  You can add salsa as well.

So here is how our ground beef quesadillas came out - they were AMAZING!!!!!!!

Our one daughter wanted to eat hers without folding it and baking it.  She topped the ground beef with chopped organic broccoli, raw cheddar cheese, avocado and some pasta sauce.

The rest of us stuffed ours with shredder cheddar and avocado, then we put them in the oven as instructed above for about 15 minutes.  We topped it with organic grassfed sour-cream and salsa!   Can you say, "A M A Z I N G"? 

As you can see, you can create just about any flavor burrito or quesadilla with the pancake as your wrap or base.   Have fun and I can't wait to hear what you come up with!

If you make any of my recipes tag me on Instagram #jillcooksketo and I'll pick a few to show my followers!

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