Sherrie's
Southern Pecan Waffles
1
4 oz bag pork rinds (ground fine in food processor)
6 large eggs
1 cup heavy cream
1/2 tsp cinnamon
8 tsp Maltitol Crystals sweetener
(or splenda)
1/2 cup pecans
Blend
all ingredients well and let sit while preheating the waffle maker,
this will allow time for the pork rinds to expand. Place
a large spoonful onto heated, Pam sprayed, waffle iron and cook.
Cook a little longer than normal waffles to make crispier.
We make these a day ahead and store them in the refrigerator and then
reheat in the toaster as you would regular frozen waffles. The
extra toasting is the toaster will make them more crispy too.
You'll
never know these are lowcarb or with pork rinds, they taste just like
whole wheat waffles!
Enjoy!
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Makes
10 waffles @ 1 carb each
P.S.
This will make a great fat fast recipe if you add 1 tbsp butter along
with your sugar free syrup!
| Nutrition
Information |
| source |
grams |
cals |
%total |
| Total: |
|
230 |
|
| Fat: |
20 |
177 |
77% |
| Sat: |
8 |
73 |
32% |
| Poly: |
2 |
22 |
9% |
| Mono: |
8 |
70 |
31% |
| Carbs: |
2 |
5 |
2% |
| Fiber: |
1 |
0 |
0% |
| Protein: |
12 |
47 |
21% |
| Alcohol: |
0 |
0 |
0% |
This recipe was donated
by Sherrie Engler at Headed-West.com
