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!

    Ingredients

    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

    Elephants Ears:

    • 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

    Directions

    1

    Heat 2 Tbsp of butter in a skillet.

    2

    Mix cinnamon and sweetener in a large bowl.

    3

    Mix cream cheese filling ingredients all together.

    4

     Cut tortillas into fourths.

    5

     Cook in heated butter on each side until browned.

    6

    Carefully lift from the pan and sprinkle generously on one (or both) sides with cinnamon/sweetener mix.

    7

     Add a dollop of cream cheese to the middle and put another 4th of the tortillas on top to make a “sandwich” of sorts.

    8

    Enjoy!

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