I made these tonight for a light sweet after dinner treat. They were really good and not heavy at all. The base recipe is so easy to change up for variety.
I’d love to hear if you try this recipe and what flavor you chose.
(This could also be a savory treat by changing the seasoning and omitting the stevia. Maybe even add chopped green onions to the cream cheese. I think I’m gonna make some Old Bay ones! )
Low Carb Tortilla Crackers and Sweet Cream Cheese Dip
1 Mission Brand Low Carb Tortilla
1 Tsp Flavorgod Pumpkin Pie seasoning
1 1/2 TB olive oil
Dip ingredients:
4 oz Cream Cheese
2 1/2 TBs Heavy Cream
3 packets of Stevia sweetener
1. Preheat oven to 375’
2. Put olive oil in Ziploc bag. Add seasoning into oil. Massage into oil a bit.
3. Cut tortilla in half, stack half circles cut in half again. Then cut those halves into thirds. You should have narrow triangles.
4. Drop tortilla triangles into bag with seasoning. Seal bag leaving a little air allowing you to move the triangles around into the seasonings.
5. Place seasoned triangles onto cookie sheet in single layer.
6. Bake in oven for 5-6 minutes till golden brown. Keep a close eye. They brown very quickly.
7. Let cool a couple mins and serve with dip.
Sweet Cream Cheese Dip:
1. Let cream cheese sit at room temp for a few minutes.
2. Place cream cheese in small mixing bowl and roughly chop with spoon.
3. Add heavy cream and stevia. Mix slowly but mix well. The Heavy cream thins the cream cheese to a dippable consistency. You can add more if you want it to be thinner.
Optional: could add Lily’s gluten free stevia milk chocolate chips.
Alternative: I made couple varieties Pumpkin Pie and Cinnamon bun.
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