Ingredients

• 2 Mission Low Carb Tortillas (4 net carbs).  These are easier to fold but the others can be used too.  
• Melt a small pat of butter on each one and spread it over the tortillas and sprinkle with a mixture of cinnamon and sweetener.
• Put a couple of tablespoons of on plan low carb ice cream on each tortilla.  I used Carb Smart! (You might use a little less for the smaller tortillas.  Fold this over and secure with a toothpick (BE SURE AND REMOVE THE TOOTHPICK WHEN DONE!)
• Heat a little refined coconut oil in a small skillet and place the tortilla with the toothpick side UP first and flip it after just a few seconds and it should be brown.
•  This will quickly make a sizzle as the ice cream just starts to melt so remove it quickly.
•  I suggest drizzling this with fudge sauce, but I have dusted it with more cinnamon and sweetener in a pinch.  It is so good!!