- 1 low-carb tortilla
- 3 tbsp erythritol
- 2 tsp cinnamon
- 2 TBSP melted butter
- 1/4 cup canola oil (for frying)
- Optional: sugar-free whipped cream for topping!
In a deep pan, heat 1/2 cup oil over medium-high heat. Using scissors, cut tortilla into six triangles. Fry tortilla pieces in oil, occasionally flipping with metal tongs, until golden brown on both sides. Place on a paper towel lined baking sheet to cool slightly. Place tortilla pieces in a ziplock bag, drizzle 2 TBSP melted butter in bag. Add 2 tsp cinnamon and 3 TBSP erythritol. Gently shake and flip closed ziplock bag, until sweetener and spices are dispersed. If desired, top with sugar-free whipped cream before serving.
|Amount per serving|
|Total Fat 27.1g|
|Net Carbohydrates 2.2g|
|Disclaimer: Nutrition is approximate.|