Keto Cinnamon Cheesecake Chimichangas
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 6 low-carb tortillas (store-bought or homemade)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated erythritol (for coating)
- 1 tsp ground cinnamon (for coating)
- Sugar-free whipped cream (optional, for serving)
Instructions:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Filling:
- In a mixing bowl, combine softened cream cheese, powdered erythritol, vanilla extract, and ground cinnamon.
- Mix until smooth and well combined.
- Assemble Chimichangas:
- Spoon a generous portion of the cream cheese filling onto the center of each low-carb tortilla.
- Fold in the sides and then roll up the tortilla, creating a chimichanga.
- Brush with Butter:
- Place the rolled chimichangas seam side down on a baking sheet.
- Melt the butter and brush each chimichanga with it.
- Bake:
- Bake in the preheated oven for about 15 minutes or until the chimichangas are golden brown and crisp.
- Prepare Coating:
- In a shallow dish, combine granulated erythritol and ground cinnamon for the coating.
- Coat Chimichangas:
- Once the chimichangas are out of the oven, immediately roll them in the erythritol-cinnamon mixture to coat evenly.
- Serve:
- Allow the chimichangas to cool for a few minutes before serving.
- Optionally, serve with sugar-free whipped cream.
Nutrition Information (Per Serving):
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 350mg
- Total Carbohydrates: 8g
- Dietary Fiber: 5g
- Sugars: 1g
- Protein: 6g
Nutritional numbers are estimates and may vary depending on the individual materials utilised.
These Keto Cinnamon Cheesecake Chimichangas are a delightful dessert that fits into a low-carb lifestyle. Enjoy the delicious flavors without compromising your dietary goals!
