RECIPE: You Won't Believe It's Not French Toast

You Won't Believe It's Not French Toast


1/2 bag unflavored pork rinds - (3-oz bag)
2 eggs
1/4 cup heavy cream
3 packets Splenda
1/2 tsp cinnamon
1/2 tsp egg nog extract, (optional)



1 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.
2 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.
3 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.)
4 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?
5 This recipe yields ?? servings; less than 1 carb gram per serving.
6 Extremely Important Notes: The pork rinds must be a good brand with an extremely bland taste. In my area there are 4 or 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.
7 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.
8 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.


Servings: 1

Recipe Type
Breakfast/Brunch