Prep the filling: In a bowl, mix the shredded chicken with cream cheese, ½ cup of the shredded cheese, spices, cilantro, lime juice, and a pinch of salt and pepper. Stir until evenly coated and creamy.

Make the keto “tortilla” batter: In a separate bowl, whisk the eggs with almond flour, a pinch of salt, and a crack of pepper until smooth. The mixture should be pourable and slightly thick.

Cook the first wrap: Heat a nonstick skillet over medium heat and add a small pat of butter or a drizzle of oil. Pour in about half the egg batter, tilting the pan to create a thin, even circle (like a thin omelet or crepe). Cook 2–3 minutes until set and lightly golden on the bottom. Carefully flip and cook 30–60 seconds more. Slide onto a plate.

Cook the second wrap: Repeat with the remaining batter to make a second wrap. Keep both wraps nearby.

Assemble the quesadilla: Wipe out the skillet if needed and add a touch more butter or oil. Place one egg wrap in the skillet over medium heat. Sprinkle ½ cup shredded cheese over the wrap, then spread the chicken mixture evenly on top. Add another ½ cup cheese. Top with the second wrap.

Crisp and melt: Cook 2–3 minutes, pressing gently with a spatula. When the bottom is crisp and the cheese is melting, carefully flip. Cook another 2–3 minutes until the second side is golden and everything is gooey inside.

Rest and slice: Transfer to a cutting board and let it rest 1–2 minutes so the fillings settle. Slice into wedges with a sharp knife or pizza cutter.

Serve: Add sour cream, avocado, and sugar-free salsa on the side. Sprinkle extra cilantro or jalapeños if you like heat.