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 granulated monkfruit for this recipe. You can find it here)
- 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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