loaded cinnamon dessert nachos

Egglife

Ingredients

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[.feature]6[.feature] sweet cinnamon egglife® wraps

cooking spray, ghee or olive oil

[.feature]3[.feature] tbsp keto-friendly sweetener

[.feature]1[.feature] tbsp cinnamon

[.feature]½[.feature] cup paleo hot fudge (recipe follows)

[.feature]1[.feature] cup sliced strawberries

[.feature]½[.feature] cup whipped cream

paleo hot fudge:

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[.feature]2[.feature] cups paleo-friendly chocolate chips

[.feature]1[.feature] cup canned full-fat coconut milk

[.feature]¼[.feature] cup keto-friendly sweetener

[.feature]2[.feature] tbsp butter or ghee

[.feature]1[.feature] tsp vanilla extract

Steps

STEP 1

Preheat oven to 375°F. Stack sweet cinnamon egglife; cut into 8 wedges.

STEP 2

Arrange wedges on rimmed baking sheet; coat both sides with cooking spray. Sprinkle with sweetener and cinnamon.

STEP 3

Bake wedges, flipping halfway through, for 12 to 15 minutes or until crispy. Let cool.

STEP 4

Arrange half of the wedges on serving platter; drizzle with half of Paleo Hot Fudge. Repeat layers. Top with strawberries and dollops of whipped cream.

PALEO HOT FUDGE INSTRUCTIONS:

STEP 1

In saucepan set over medium low heat, heat chocolate chips, coconut milk, sweetener and butter, whisking often, for 8 to 10 minutes or until melted and smooth.

STEP 2

Remove from heat; stir in vanilla. Serve hot or let cool to room temperature. (Make-ahead: Store sauce in airtight container. Reheat in microwavable dish at 50% power for 1 minute or until melted. Stir, then reheat at 50% power, stirring every 20 seconds, or until pourable consistency.)

TIP:

Instead of baking egg white wedges, cook in air fryer if desired. In batches, arrange about 6 wedges in single layer in air fryer basket. Set to 350°F; bake for 7 to 9 minutes or until wedges start to brown around edges. Transfer to rack; let cool completely.