1 1/2 ounces unflavored pork rinds (mild flavor, like Bacon-ettes)
1/4 cup heavy cream
1 1/2 teaspoons Splenda sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon eggnog (optional) or vanilla extract (optional)
1Crush the pork rinds up until they resemble fine bread crumbs (use your food processor if you like - or put them in a Ziploc bag - air removed - and roll them with a rolling pin) then set aside.
2Beat eggs well and then mix with remaining ingredients and beat again.
3Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes (do not skimp on the resting time).
4Mixture will thicken to a "gloppy" phase during this time.
5Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides.
6Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc).
- Serving Size 1 (163g)
- Recipe makes 1 servings
- The following items or measurements are not included below
- pork rinds
- 1 1/2 teaspoons Splenda sugar substitute
- Calories 355
- Calories from Fat 287 (81%)
- Amount Per Serving %DV
- Total Fat 32.0g 49%
- Saturated Fat 16.8g 84%
- Monounsaturated Fat 10.2g
- Polyunsaturated Fat 2.2g
- Trans Fat 0.0g
- Cholesterol 504mg 168%
- Sodium 162mg 6%
- Potassium 184mg 5%
- Total Carbohydrate 3.3g 1%
- Dietary Fiber 0.6g 2%
- Sugars 0.9g
- Protein 13.8g