cook time: 5 minutes
prep time: 25 minutes
servings: 2 to 3
- ½ of a 3–oz. bag of unflavored pork rinds
- 2 eggs
- ¼ cup heavy cream
- 3 pkts Splenda®
- ½ teaspoon cinnamon
- ½ teaspoon egg nog extract [optional]
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.
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.
Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)
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 carb per serving.
Extremely Important Notes:
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.
Adapted from Maehing Schenck from Summerville, SC
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Posted on: March 19th, 2009 | By: Rudolph's Pork Rinds