1/2 of a 3-ounce bag of unflavored pork rinds
Two eggs
1/4 cup heavy cream
Three packets sweetener
1/2 teaspoon cinnamon
1/2 teaspoon egg nog extract or oil (optional)


Crumble pork rinds up until they resemble bread crumbs (use your food processor or put them in a Ziploc bag -- air removed -- and roll them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately five minutes. Mixture will thicken.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup, or try the recipe below for home made low carb Maple Syrup.

Notes:
◦For the best flavor, use pork rinds with a bland taste. It's also important that you crush them well -- until they are almost the texture of dust.
◦Lastly, the egg nog extract or oil (either one will work) is optional, but does add a nice flavor. If you don't have any, use vanilla extract or oil.
Recipe makes two servings.