Cinnamon Cream Cheese Stuffed Elephant Ears
Although I can’t say that State Fair food is my favorite, there is one delicacy I would always get there as a kid: elephant ears! Gigantic pieces of flat, fried dough, doused in tons of cinnamon and sugar! YUM! I use to make my own version using flour tortillas, but after I shifted to a healthier way of eating, I quickly realized these were not exactly doing me any favors! Is this a good place for me to admit I survived solely on lucky charms, French toast and elephant ears when I was pregnant with my first?
Anywho, I always love a sweet treat turned healthier version and this is my latest go. And might I say, they’re pretty stinkin’ awesome. At least when used with the monkfruit. If you try something different, I’d love to know how it goes!
Cinnamon Cream Cheese Filling:
- 1/2 block cream cheese, room temperature
- 2 tsp sweetener of choice (We prefer Lankanto granulated monkfruit sweetener for this recipe. This can be found on Amazon or your local health food store.)
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tsp cinnamon
- 1/4 cup granulated monkfruit (or sugar free sweetener of choice)
- Siete Cassava and Coconut Tortillas (find them at Whole Foods or your local health food store)
- 2 Tbsp Kerrygold Butter
Heat 2 Tbsp of butter in a skillet.
Mix cinnamon and sweetener in a large bowl.
Mix cream cheese filling ingredients all together.
Cut tortillas into fourths.
Cook in heated butter on each side until browned.
Carefully lift from the pan and sprinkle generously on one (or both) sides with cinnamon/sweetener mix.
Add a dollop of cream cheese to the middle and put another 4th of the tortillas on top to make a “sandwich” of sorts.
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