Ingredients

Instructions

  1. Crush pork rinds (I used my food processor) and set aside.
  2. Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring.
  3. Add crushed pork rinds and let the mixture sit for 5 minutes.
  4. Meanwhile heat skillet with butter or oil and then fry mixture pancake style.
  5. Serve with low carb pancake syrup.
  6. Only 6 net carbs for the entire batch!