Lo carb Pork Rind Waffles

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4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 239.5

Total Fat: 18.5 g
Cholesterol: 212.7 mg
Sodium: 414.6 mg
Total Carbs: 1.5 g
Dietary Fiber: 0.1 g
Protein: 15.6 g

View full nutritional breakdown of Lo carb Pork Rind Waffles calories by ingredient

Introduction

This is a low carb waffle recipe that uses pork rinds instead of flour (and amazingly doesn't taste a bit like pork rinds). I found it on forum.lowcarber.org. I have modified it to increase splenda, vanilla and cinnamon amounts. It freezes well, and yu can pop them into the toaster in the mornings. This is a low carb waffle recipe that uses pork rinds instead of flour (and amazingly doesn't taste a bit like pork rinds). I found it on forum.lowcarber.org. I have modified it to increase splenda, vanilla and cinnamon amounts. It freezes well, and yu can pop them into the toaster in the mornings.

Minutes to Prepare: 20

Minutes to Cook: 5

Number of Servings: 5

Ingredients

4 large eggs

2 Tbls. heavy cream

2 Tbls. water

2 Tsp. vanilla extract

4 Pkt. Splenda (or 4 tsp. powdered Splenda)

2 or 3 ounces of crushed pork rinds

1/2 Tsp. ground cinnamon

3 Tbls. melted butter

Directions

I used my food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in about 2/3 of the melted butter.

I have a 8" round "Belgian Waffle" baker and it makes four quarter waffles at a time. I brushed the top and bottom of the waffle baker with about half of the remaining melted butter, then I spooned about 1/4 to 1/3 of a cup of batter on each side of the bottom half of the baker and used a spoon to spread the batter out a little. Then I closed the top of the waffle baker. It took about 5 or 6 minutes to bake the waffle. I had enough batter to make another full 8" round waffle plus a half. I'm calling a serving size 1/2 of this 8" round, so this recipe makes 5 servings for me.

These waffles firmed up and browned just like "real" waffles.

I served them with sugar free maple syrup and more butter (of course!)

Number of Servings: 5

Recipe submitted by SparkPeople user TESSA_NJ.