Category: Breakfast

Salted Caramel Pork Rind Cereal

  • 1 oz pork rinds
  • 2 Tbsp butter
  • 2 Tbsp heavy cream
  • 1 Tbsp erythritol
  • 1/4 tsp cinnamon
  1. Measure out 1 oz of pork rinds. I’m using Utz Pork Rinds.
  2. Break your pork rinds up into smaller pieces.
  3. On medium heat, add 2 Tbsp butter into a pan.
  4. In a ramekin, measure out 2 Tbsp heavy cream and 1 Tbsp erythritol.
  5. Continue to let the butter cook until browned.
  6. Once your butter is browned, remove the pan from the heat and add the heavy cream and erythritol.
  7. Return it to the heat, and continue stirring until a caramel has formed.
  8. Add the cinnamon and quickly mix it into the caramel.
  9. Once the caramel has formed and the mixture has cooked down a little bit, add your pork rinds.
  10. Coat the pork rinds in the caramel sauce, making sure each pork rinds gets some caramel.
  11. Transfer the caramel coated pork rinds onto a plate and cool in the fridge for 20-40 minutes, so that the caramel can harden.
  12. Remove the pork rinds from the fridge once the caramel has hardened.
  13. Pour your “milk” over the pork rinds and enjoy!  (Or eat them like caramel popcorn.  Seriously!)

From: http://www.ruled.me/salted-caramel-pork-rind-cereal/

Garlic Cheddar Biscuits

1 1/2 cups almond flour
1/4 tsp salt
1 Tbsp baking powder
1/2 tsp garlic powder
2 eggs
1/3 cup sour cream
4 Tbsp melted butter
1/3 cup shredded cheddar cheese (optional)
Preheat oven to 400°.

Grease muffin tins or use silicone muffin cups (so you don’t have flat biscuits).
Combine all dry ingredients (except cheese), breaking apart any chunks, and set aside.
Combine all wet ingredients and mix until smooth.
Pour wet into dry and mix together.
Add cheese (if you want).
Portion out into baking container(s).
Bake for 10-12 minutes until the top is browned appropriately.
Add a pat of butter to each at the end for super buttery biscuits!
Makes about 12 muffin-sized biscuits.

Oat Fiber Buttermilk Pancakes

  • ½ cup NuGrain or Honeyville oat fiber
  • ½ cup almond flour
  • 4 packets low carb sweetener (2 tsp x 4 packets = 8 tsp)
  • ½ teaspoon salt
  • 1 Tablespoon oil (coconut, vegetable, grapeseed)
  • 1 cup coconut milk (or buttermilk)
  • 4 eggs

Mix dry ingredients together. (For thicker pancakes, add 1-2 tablespoons additional oat fiber.)

Whisk in oil, buttermilk and eggs until well combined.

Drop batter by tablespoon onto heated griddle.

Cook until each side is browned. Serve warm with butter.

From: http://lowcarbyum.com/oat-fiber-buttermilk-pancakes/