Simple Low-Carb Sopapilla Cinnamon Crisps!
I’ve been experimenting with some new and creative lower carbohydrate creations.
These low carb tortillas at only 5 net carbs per serving gave me the idea of creating a simple sopapilla (fried bread pastry I’d enjoyed as a child growing up in Santa Fe, New Mexico). This tasty treat is a nice complement to higher protein and lower carbohydrate cooking. More recipe experiments very soon!
According to Wikipedia, a sopaipilla, sopapilla, sopaipa or cachanga is a fried pastry and a type of quick bread served in Argentina, Bolivia, Chile, Northern Mexico or New Mexico.
Okay so it’s effectively five grams per tortilla and we get about 6 slices out of each. So I don’t know, throwing out these salt in Splenda still about a gram, still delicious. Then take a stack of four of these tortillas right now. So we’re going to pop these in the oil. I just cut these up with a pizza slicer. Yum! I would even be able to make some sopapillas or something with this. So I’m just going to let them hand out over here in this rack. And threw around some sea salt and on these ones over here a little bit of Splenda.
So here’s the key to making it more like a sopapilla. Are you ready for this? Slice it up like this; this is the way you want to cook, so you’re going to have little pockets of deliciousness. Look at those little poor delectable, delicious slices. Low carb deliciousness coming at you.
Now…The Test! How does this taste? Will non-low carb dieters enjoy it? Have we created something delicious? Again, you’ve seen right here folks. It’s delicious, it’s homemade. It’s low carb and it’s tasty good! Yum, yum, yum!
Ooh, something delicious has been born here today. So over here we have the fried tortillas; low carb tortillas at that, that are covered with a little bit of sea salt, Splenda and cinnamon.
