If anyone out there is skeptical about pork rind french toast, I admit I sure was too! But OMG these are sooo good. I honestly have to say these are up on my scale next to the cauliflower mashed potatoes. Give'em a try!!!!

bebe

OHMIGOSH!!!!!!! I JUST had this french toast for breakfast, and was it good!!!!!!!!!!!!!!!!!!!! I was getting a little burnt out on eggs and the occasional mock danish! I have found my new favorite breakfast! LOL!!!

lauri

I used to absolutely love Village Inn's stuffed french toast and now that another chain is advertising it again I have been craving it. Bad!

So tomorrow I am going to take the french toast recipe, cut each peice in half and add a cream cheese/splenda combo for the stuffing (almost like an eclair).

Stuffing variations:
I would think you could add any of the sf syrups (hazelnut etc.) to the cream cheese mix or maybe just some almond extract?? That is what I think I will add this time since it's what gives cream pie toppings their great flavor.

Topping variations:
This could be an endless subject. I have decided that I am going to do blueberries and sf maple syrup tomorrow. But I might try some chopped nuts and sf maple syrup too.

I'll be back tomorrow to let you know what I learn!!

The stuffed french toast was great!! Very rich. I can't wait to try variations.

Well I had my doubts, but was looking for something new to try. WOW, they are SO GOOD! If I hadn't prepared them myself, I would have trouble believing they are low carb! Thanks so much for such a yummy treat!

M'kay, last week I omitted the spices and sweetener, and added parmesan cheese and oregano. I fried it up into one big flat pancake and budda-bing: a flatbread to wrap around my chicken souvlaki!! It was fantastic! I can't believe it's LC!

It was a little fragile, though, so I just wrapped the whole thing in foil like they do in restaurants.

Two thumbs up!!

Tried this over the weekend...so filling and very tasty. Recipe made 2 "bread sized" pieces and I could only eat one!
Served mine with DaVinci's syrup.
Funny I used to eat 3-4 pieces of "french toast" !!!!!

They are also very filling. I only had one silver dollar pancake sized serving (I cooked it in the "Perfect Pancake" pan I got for Christmas. Gotta love the relatives that do all their holiday shopping on infomercials ), but it was so filling I could barely finish it.

I can't wait to try a non-sweetened version for a pizza crust or something like that.

Has anyone tried to bake this mix instead of frying it? I was just curious since it tasted so much like cornbread to me, that it would be a great LC cornbread if it was thicker.

If I get adventurous I will give the baking a try and I'll be sure to let everyone know how it goes if I do.

With all this cooking I've been doing lately I'll have to get me a chef's hat

I just tried this as a pizza crust (just eggs, cream and rinds) and it was pretty good. I first cooked it pancake style. Then I put a a tablespoon of my "pizza sauce" (tomato paste, parmesian cheese, and garlic salt) and loaded it with cheese, canadian bacon, and pepperoni. It turned out pretty good. Not as good as a real pizza, but not bad for a LC alternative.

If the crust would get a crispier it would be almost perfect. I'll have to keep experimenting.

I made the french toast yesterday and my husband and I loved it. The sugar free splenda syrup is pretty good. Then I made a batch and added crumbled cooked pork sausage and that was even tastier. So today I'm so excited about french toast again, and not eggs, that I went one step further and made sausage gravy to put on top and just about died and went to heaven!

I just crumbled up two cooked sausage patties, added 2 tablespoons or so of cream and two teaspoons of splenda maple syrup and a little pepper and reduced it on the stove for a little while. It made enough for a batch of french toast and was so good. Since I just winged this the measurements are't exact.

Let me know if you like it!

What a good idea!!

I made this MOCK FRENCH TOAST this morning...very yummy!!!!! And, very satisfying. I didn't have any sryup..so i sprinkled some more cinnamon and splenda on top...

This was an amazing recipe! I was making meatballs to go with my spaghetti squash and had crushed up some pork rinds when this recipe crossed my mind. I just bought some sugar free Log Cabin syrup that has zero carbs (has malitol, sorbital and Splenda and tastes like the regular Log Cabin syrup!)...so I just made up a batch. Other than the texture being a slight bit different than French toast (I couldn't really put my finger on it...but had to be the texture), it was JUST like French Toast!!! I couldn't believe it.

Whoever came up with this one has a terrific imagination!


L

Never in all my years did I think I'd be using pork rinds for any purpose. Made the Mock French Toast this morning, it was great!

Made it in dollar pancake size pieces, topped it with butter mixed with maple flavoring and Splenda. DH loved it also.

Who ever came up with this recipe, thank you!

Wow I just make this and it is wonderful. Thanks so much.

But I have a question. Is the 4.88 carbs for the whole recipe? I got two good size pieces out of the recipe, and 1 is plenty for me.

I know there are hidden carbs in most things but if the cream & pork rinds are carb free and the eggs are only .6 each where are the rest coming from. I did not use the sweeter because I can not stand the taste, I figured I would just let the syrup do that.

Ok make that two question. I guess I need to understand how to find these hidden carbs.

Thanks
Pam