Low-Carb Pancakes

2 eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork rinds
3 packets of Stevia
1/2 teaspoon cinnamon
1 dash nutmeg

Crumble pork rinds until they resemble bread crumbs.

In a seperate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.

Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter.

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