Melissa, do you have a food scale? I would think it would be 1 1/2 ounces of your pre-ground.

Good Luck

Kathy

Oh these were so good! I could have eaten the whole recipe, but thought I'd better only eat half, given the calories. I had fried bacon already, so I cooked them in the bacon grease. I used 1/8 tsp pure stevia extract powder instead of the AS packets, and they seemed plenty sweet. I heated up some Atkins maple syrup in the same measuring cup from the heavy cream to give it a little body. (I like the combination of stevia and splenda - rounds out the flavor). I also added a little salt, probably depends on the brand of pork rinds. I was particularly impressed with the good texture of this recipe.

BTW - yes, for those of use who have a big barrel of pork rinds in the pantry, or some other size bag, weigh out 1-1/2 oz of pork rinds. If you don't have a food scale yet, I recommend purchasing one.

Jen

I'm so thankful I found this website!

I've been reading through the site for a few days and have saved several of the recipes. The French Toast is the first one I've tried and I was very, very happy with the result. It really does taste like French Toast! And the texture is very similar. I can't taste the pork rinds at all.

Next, I think I will try the Mock Danish...

Thanks so much!

I've posted this question before but nobody seems to 'see' it. So I'll post it again. Is there a substitute to the pork rinds cos I can't eat them?

In this recipie, probably not. Search through the breakfast forum however here and on other sites and you will find a ton of recipies that use cream cheese, almond meal, ground pecans, flax or a variety of other lower carb ingrediants. Most aren't as low carb as this particular dish, but can be great additions.

I measure mine by using 1/2 cup of pork rinds ground, then adding about another 2 TB..thats about the correct amount since i dont have a scale.

You can try using the Waffle recipe or the Flax Muffin recipe, but yes you will be looking at around 3gms each.

I've tried deconstrucing this and using ingredients that have properties of each item ( eg. whole psyllium & wheat bran, cellulose fibre, flavourings,leavenings,coconut milk and coconut oil ) , but was not motivated enough to go though the inevitable series of flops to find the right proportions. Perhaps someone here has the stamina.

Low carb vegetarian is a challenge.
Colin

I know this isn't a direct match to the recipe, but i have a "ketogenics" brand of pancake/waffle mix, that is fantastic. I think it only has 1.6 net carbs per pancake or waffle, and the serving size is decent. I made them the other night....and i know that if you go on www.ketogenics.com you can buy the boxes on clearance because that brand has gone out of business..much like alot of the other companies

Thanx a lot samantha..the problem is PayPal has not approved my country yet. I'll see if I can find the same products on a different site. However no one can beat their prices *sigh*.

I've reheated them a few times, they tasted just fine. I put them on a plate and covered them and nuked for less than a minute, i think like 35 secs...and they were just fine.

I have a question
Can I have whipping cream?? on my induccion, is because I read the label and it says that have 5 grms of carbohidrates, and 2 grams of sugar.
I'll really apreciate your help
Thanks

I haven't bought pork rinds before, where in the store would you find them, near the "pork skins?" they're not the same thing, right? FOrgive me, I am brand new at this

I think you'll find pork skins and pork rinds are the same thing.

Rosebud

Get the unsweetened kind. You need to get either the liquid stuff you whip yourself, which is what is used in this recipie, or the new lond o'lakes redi whip stuff that is splenda sweetened.

The kind with all kinds of sugar is bad in any stage of the diet. Also in induction remember to follow the limits for heavy whipping cream which is only a coupleof oz a day