LowCarb - French Toast, (tastes like)
Source of Recipe
Margaret VanB at homefireshearth via link
Recipe Link: http://www.lowcarbluxury.com/recipes/recipe-bread13.html LowCarb - French Toast, (tastes like)
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
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 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.
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.
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.
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