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You Won't Believe it's Not French Toast
Crumble pork rinds up until they resemble 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.) Set aside.
- 1/2 of a 3-oz. bag of unflavored pork rinds
- 2 eggs
- 1/4 cup heavy cream
- 3 packets Splenda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon egg nog extract or vanilla extract
Beat eggs well and then mix with remaining ingredients and beat again. Add crushed
pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes.
Mixture will thicken to a "gloppy" phase during this time.
skillet or griddle with butter or oil, and when hot, fry pancake style until
golden brown on both sides. Serve with low-carb maple syrup!
If you don't tell someone who eats them, they will never have a CLUE that these
little french toast pancakes are made with pork rinds. And everyone loves 'em.
Really. Yeah, really. Would I kid you?
Less than 1 net gram of carbohydrate per serving.
Extremely Important Notes:
The pork rinds must be a good brand with an extremely bland taste. In my area there
are 4-5 brands available, but only 2 of them are really "puffy" and contain very
little pork-rindy-taste. They are Baken-ets (Frito-Lay's national brand) and
Huffmann's (a local brand.) Rinds that are super crunchy don't work well for this.
It's also important that they be very well crushed - just one step above dust.
Also - remember to let it really get to its "gloppy" phase and don't rush it. Plus,
make sure the skillet is hot before you start adding the mix - with just enough
oil to moisten bottom of pan but not enough to fry chicken in.
Lastly, while the egg nog extract is optional, it really adds something. If you don't
have any, we suggest you substitute a vanilla, rather than just leaving it out.