4 ounces pork rinds, about 1 cup
4 eggs
1/2 cup heavy cream
1/4 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon maple extract
Desired toppings *

Plug in your waffle iron to preheat it. Put the pork rinds in a quart size ziploc bag, discarding any hard pieces. Crush them with a meat mallet until finely crushed. Or, process in a food processor until well ground. In a medium bowl, beat the eggs well; stir in all but pork rinds. Add the pork rinds and let stand for 10 minutes until it thickens and becomes "gloppy". Ladle the batter into the hot waffle iron and cook as directed. Remove them when nice and brown and firm to the touch. Serve with your desired toppings. I got 4 waffles using my round waffle iron which takes 1/2 cup of batter to fill.

Makes 4 servings
Can be frozen

* Low carb maple syrup, low carb honey, fruit, whipped cream, sugar free jam, etc. Toppings are not included in the counts.

With granular Splenda:
Per Serving: 249 Calories; 20g Fat; 16g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

With liquid Splenda:
Per Serving: 243 Calories; 20g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

I had planned to make some Mock French Toast and doubled the recipe. The batter seemed a little too thin and I didn't have any more crushed pork rinds to help thicken it. So, I pulled out my waffle iron and it made great waffles. They look pretty dark in the picture, but that's from the pork rinds and cinnamon. They're not burnt. So, make sure that you let them cook long enough. They will almost get crispy. I was afraid they'd be salty from the pork rinds, but they weren't. They reminded me a little of whole grain waffles, which gave me the idea to add some flax meal next time to give them a bit of fiber. I think you could add up to 1/4 cup. You can see below that adding flax meal really doesn't change the net carb count. I'm freezing the leftovers and will try toasting one in the morning. I'll post my results later.

Here are the counts for the waffles with 1/4 cup flax meal added:

With granular Splenda:
Per Serving: 279 Calories; 22g Fat; 18g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 273 Calories; 22g Fat; 18g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

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