- 2 large eggs
- 1/4 cup half n half
- 1/2 of a 3-oz bag of unflavored pork rinds
- 3 packets of Splenda (or other sugar alternative)
- 1/2 teaspoon cinnamon
- 1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.
In a separate 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 spoonfuls.
Cook until each side is lightly browned.
Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping,
mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.
222 calories 15g fat 1.5 carbs 21 protein