1/2 bag unflavored pork rinds (3-oz bag) puffy with bland taste (not crispy)
1/4 cup heavy cream
3 packets Stevia
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract (optional)
Crumble the pork rinds up until they resemble bread crumbs by using a food processor, or put them in a Ziploc bag (air removed) and roll them with a rolling pin. Set aside.
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, don’t rush this step.
Heat skillet or griddle with butter or oil (just enough to moisten pan bottom), and when hot, fry pancake style until golden brown on both sides.
Serve with butter.
Less then 1 carb gram per serving. 1 Serving.
For Information about Low Carb Diets & Recipes
© Diabetes-Support. All Rights Reserved.