Tag Archives: Pork Rinds

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

Ingredients
4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

Directions
In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

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Chocolate Protein Powder Pork Rind Pancakes

Yes, you read that right! I made myself some chocolate pork rind pancakes and they were amazing. I think i found my latest addiction!

Chocolate Protein Powder Pork Rind Pancakes
Yields one gorgeous pancake.

Ingredients
1/4 cup pork rinds
4 eggs
1 scoop protein powder
1 teaspoon vanilla
1/2 teaspoon stevia
4 tablespoons heavy whipping cream
1 tablespoon butter

Directions
Combine the ingredients together (all but the butter) in a blender and pulse on high then turn on for a minute until all of the ingredients have combined together.

You can use the batter immediately or leave overnight in the refrigerator. I prefer the consistency and texture when I leave it overnight.

Turn the stove on to medium heat and add a medium sized heavy bottomed pan. Add the butter to the pan and pour the mixture in.

Turn the heat down to low and allow it to cook covered for 5 minutes. Flip and cook for an additional 2-3 until golden brown.

Serve with berries or just with whipped cream.

Cooking 101: Low-Carb Pancake Heaven

OK, I have created a monster!!! I make these pancakes every day and I can’t stop myself. The best part is that I can eat them without feeling a single pang of guilt!

Ingredients
2-4 tablespoons of butter
1/4 cup pork rinds
1/4 cup coconut flour
6 eggs
1/2 tablespoon vanilla (I use anLow Carb Pancakes entire tablespoon)
4 tablespoons equivalence of sugar substitute (honey, stevia or whatever you like)
Pinch of nutmeg
1/4 teaspoon of cinnamon

Directions
In a food processor or dry blender, breakdown the pork rinds and coconut flour until there is a fine dust. Add the remaining ingredients and blend on high until the mixture is nice and fluffy.

I like a lot of butter so I use 2 tablespoons per pancake. Melt the butter then turn the heat down to low. Pour half of the batter and shape into a pancake. Cook for 3-5 minutes on each side until golden brown. Serve immediately!

Tip: i like to make this and leave the batter in the fridge so all I have to do is throw it in the pan and eat!

Tip: Get creative and add protein powder, substitute almond flour or add different spices.