Heat a skillet over medium-low heat and add butter

Place low-carb tortilla in the skillet to warm slightly

In a small bowl, mix softened cream cheese with almond flour, sweetener, and lemon zest

Spread the cheese mixture over half of the tortilla

Sprinkle fresh blueberries over the cheese layer

Fold tortilla in half to enclose filling

Press gently with a spatula to seal edges

Cook until underside is golden brown

Carefully flip quesadilla and cook other side until golden

Remove from skillet once cheese is melted and blueberries are warm

Slice into wedges and drizzle with sugar-free maple syrup if desired