Creamy Pumpkin Chocolate Fried Taco
THM:S, low carb, sugar free | Eat this as a dessert after a THM:S or FP meal or add some protein (like a scoop of collagen in your coffee or tea) to turn it into a breakfast or snack on its own.
Author: Briana Thomas
Serves: 1
Ingredients
- 1 low-carb tortilla
- -
- 2 T. reduced-fat cream cheese
- 2 T. plain canned pumpkin puree
- 1 T. sugar-free chocolate chips (or chopped 85% dark chocolate)
- ½ - 1 tsp. THM Super Sweet Blend
- ⅛ tsp. pumpkin pie spice
- Dash salt
- -
- Refined coconut oil (for frying)
Instructions
- Spread the cream cheese and pumpkin in the center of the low-carb tortilla. Top with the chocolate chips, Super Sweet Blend, pumpkin pie spice, and a dash of salt. Mash the ingredients together a bit with a spoon to combine the flavors so you don't get one giant bite of only cream cheese or only pumpkin. Fold the sides of the tortilla over like you're wrapping a present and secure the flaps with 2 toothpicks. Fry the package in coconut oil on both sides until brown and crispy, then remove the toothpicks and enjoy!
Notes
Look for reduced-carb wraps with 6g net carbs or less. I've used many different brands, most of them found at my local discount grocery store.
I used ½ tsp. THM Super Sweet Blend because I don't like my stuff to be killer sweet, but feel free to use more to your own personal tastes, especially if you use dark chocolate instead of sugar-free chocolate chips.
I used ½ tsp. THM Super Sweet Blend because I don't like my stuff to be killer sweet, but feel free to use more to your own personal tastes, especially if you use dark chocolate instead of sugar-free chocolate chips.
Recipe by Briana Thomas at https://www.briana-thomas.com/creamy-pumpkin-chocolate-fried-taco/