Instructions:

Step 1: Prep Your Flatbread

• Preheat your oven to 400°F.
  
• Brush both sides of the Cut Da Carb Flatbread with melted butter.
  
• Mix cinnamon and sweetener, then sprinkle generously over both sides.

Step 2: Cut and Shape

• Cut the flatbread into quarters widthwise and then into half.
  
• Place the halves on top of one another and then cut into half again.
  
• Cut into 12 equal pieces.
  
• Fold each square over the edge of a baking dish, securing it with foil clamps (to make clamps, fold a strip of foil into a sturdy thickness).
  

Step 3: Bake the Shells

• Bake for 8 minutes, or until the shells are golden brown and crispy.
• Remove the shells from the baking dish and let them cool completely.

Step 4: Decorate the Shells

• Microwave white chocolate chips and coconut oil for 30 seconds, stirring until smooth.
  
• Dip the edges of each taco shell into the white chocolate.
  
• Decorate with sprinkles.
  
• Lay the shells on parchment paper and chill in the fridge for 10 minutes to set.

Step 5: Make the Cheesecake Filling

• Whisk together the yogurt and cheesecake pudding mix until smooth and fluffy.
  
• Pipe or spoon the filling into the taco shells for a polished look.
  
• Top with extra sprinkles for a festive touch!
  
• Arrange on a sheet and let sit for couple of minutes.
  
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