This keto Salvadoran quesadilla cake (or quesadilla Salvadoreña) is a delicious, moist cake that will transport your taste buds to Central America.
The recipe is a type of pound cake that uses queso seco, which is a hard cheese crema (sour cream).
Queso seco is a traditional Salvadoran-style cheese that has a distinct salty funk but the cotija cheese (an aged Mexican cheese made from cow’s milk that’s named after the town of Cotija, Michoacán) or parmesan cheese can be used in its place.
Cojita is an alternative that is highly recommended by Salvadorans living in the U.S. as a substitute.
It’s typically served as a breakfast cake with a big cup of coffee. Yummmm!
It’s one of the most popular Sunday morning staple for people living in El Salvador as well as other parts of Central America.
I first tried these buttery cakes when I first visited Guatemala, where my husband is from. It was love at first bite.
The slight crunch of the sesame seeds and the moist cake were heavenly. Unfortunately, once I went keto, I had to find a clever way of enjoying a similar flavor profile without all the carbs.
It took a couple of tries, but I am happy to report that my family really loved it. And clocking in at only 4.2 net carbs per serving, it’s officially keto-friendly!
Be sure to check out our entire collection of keto cakes for more delicious options!
Keto Salvadoran Quesadilla Cake
Unlike a Mexican quesadilla, this is a sweet and salty cake, not a flour tortilla appetizer. However, how the Salvadoran quesadilla cake is made depends on the household.
A traditional quesadilla cake uses rice flour and some dairy products, and the cakes are baked in rectangular trays using brick ovens. They also sprinkle sesame seeds on the surface of the cake before baking.
Because we are making a low-carb Salvadoran quesadilla cake, we are using a mixture of almond flour and coconut flour instead, since it is low in carbs.
Of course, we are also using a Central American sour cream, but a Mexican sour cream or even regular would also work well here.
Ingredients Needed To Make Keto Salvadoran Quesadilla Cake
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The following are the ingredients you’ll need to make this sweet keto Salvadoran quesadilla cake. Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.
- Grated queso seco or grated cotija dry cheese
- Central American crema or sour cream
- Heavy cream
- Unsalted butter, melted, cooled
- Eggs, room temperature
- Almond flour, measured and sifted
- Coconut flour
- Granulated sugar substitute
- Baking powder
- Cinnamon powder
- Sesame seeds for sprinkling
- Vanilla extract
How To Make A Keto Salvadoran Quesadilla Cake
First, preheat the oven to 350 degrees.
Then grease a 7 x 11-inch baking dish well with butter.
Using an electric mixer, combine the eggs, sugar substitute, vanilla extract, and cinnamon powder in a large-sized bowl.
Next, add the crema (or the combo of sour cream and heavy cream) to the wet ingredients and set it aside.
In a separate bowl, combine the almond flour, coconut flour, baking powder, and grated queso duro (or shredded dry Cotija cheese).
Next, add the dry ingredients by the tablespoon to the wet ingredients and mix well until thoroughly combined.
Stir in the melted butter and combine it well.
Pour the batter into the buttered baking dish, and spread evenly.
Sprinkle the sesame seeds over the entire surface of the cake.
Then bake the cake for 35–45 minutes, or until golden brown and a toothpick inserted comes out clean.
Allow the cake to cool on a baking rack before slicing it into squares.
Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
As far as which sugar substitute to use for these sugar-free quesadilla cake, I have a few recommendations.
Lakanto Monk Fruit Classic is their white granulated version, and it’s my go-to option whenever a recipe calls for granulated white.
It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.
The brand Swerve which is an erythritol blend, also makes a great white granulated sugar substitute. It’s a great option that’s more accessible to many as it can be found in most grocery stores now.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.
You’ll have to use half the amount of Pyure since it’s doubly sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
I know not everyone would agree with me here, and I respect this, but in my book, it’s still better than regular sugar.
Plus, I find it doesn’t have much of an aftertaste. It’s also more economical, so there’s that too.
I sure hope you will give these gluten-free Salvadoran quesadilla cake a try. Once you do, make sure you remember to tag us on Instagram and Facebook.
Be sure to check out Dale Cafe, a Guatemala coffee that goes perfectly with this Central American cake.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Other Central American Keto Recipes To Try!
If you’re a fan of this type of cuisine, the following recipes should be on your short list of recipes to try!
Keto Chicken Soup, Guatemala Style Caldo
Grab Our Books!
In case you don’t know, we have two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Salvadoran Quesadilla Cake
This keto quesadilla cake is a sweet Central American (Salvadoran) pound cake recipe. It's gluten-free, low in carbs, and keto-friendly.
- 3/4 cup of grated queso seco or grated cotija dry cheese
- 1 cup of Central American crema or sour cream and two tablespoons of heavy cream
- 1 1/2 cup of unsalted butter, melted, cooled
- 4 eggs, room temperature
- 1 cup of almond flour measured sifted
- 1/2 cup of coconut flour
- 2 teaspoons of baking powder
- 1 cup of granulated sugar substitute
- 1/2 teaspoon of cinnamon powder
- 1/4 cup of sesame seeds for sprinkling
- 1 teaspoon of vanilla extract
- Preheat oven to 350 degrees.
- Grease well with butter 7 x 11-inch baking dish
- In a large-sized bowl, using an electric mixer, combine the eggs, sugar substitute, vanilla extract, and cinnamon powder.
- Add the crema or ( sour cream and heavy cream) to the wet ingredients and set aside.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, and grated queso duro or ( shredded dry cojita cheese).
- Next, add the dry ingredients by tablespoons to the wet ingredients and mix well until fully combined.
- Stir in the melted butter and combine well.
- Pour the batter into the buttered baking dish, and spread evenly.
- Sprinkle the sesame seeds over the entire surface of the cake.
- Bake for 35-45 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool on a baking rack before slicing it into squares.
- Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 455Total Fat: 43gSaturated Fat: 22.8gCholesterol: 170mgSodium: 320mgCarbohydrates: 9gNet Carbohydrates: 4.2gFiber: 4.8gSugar: 0.2gProtein: 7.9g