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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crush the pork rinds up until they resemble fine 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) then set aside. | 2. Beat eggs well and then mix with remaining ingredients and beat again. | 3. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes (do not skimp on the resting time). | 4. Mixture will thicken to a "gloppy" phase during this time. | 5. Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. | 6. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1 1/2	1/2	unflavored	2558.304	0.0	94.6436	238.6163
egg	2			143.0	0.72	12.56	9.51
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
splenda sugar substitute	1 1/2	1/2		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.