Low carb & gluten free 'bread'
This has got to be one of the strangest recipes I've ever made - but so good!
I've seen recipes on low-carb communities using crushed pork rinds before but I've never tried one. But this one had universally high reviews so I wanted to give it a try. Today, a cool, grey and rather frustrating day was the perfect time to experiment with comfort food - and comforting it is.
The person who posted the recipe calls them 'Red Lobster' biscuits. Well, it's been so long since I've tasted the biscuits at Red Lobster that I can't say whether that's accurate or not. And they're more like muffins than biscuits.
8 oz cream cheese - room temperature
4 large eggs - room temperature
1/2 cup Parmesan cheese (I used Romano because that's what I had)
1/2 cup Italian blend grated cheese
1 cup shredded cheddar cheese
2 cups fine ground pork rinds (I used plain but the hot kind would be delicious)
1 tsp baking powder
1 tsp black pepper
1 tsp onion powder
1 tsp parsley (I used dried green onion flakes instead)
1 tsp garlic powder (my addition)
generous dash of cayenne (my addition)
Preheat oven to 425F and spray a 12 muffing tin.
Cream room temp cream cheese with eggs one at a time until well blended. Add pork rinds, cheese, leavening and seasonings and mix well. Mixture will be pretty thick.
Scoop the mixture into the muffin cups - about a medium, lemon sized portion. Smush the mix down a little. Bake for 10-12 minutes. Brush the tops with melted butter (don't pass on this, it gives a great flavor).
As you can see this is far from a low fat recipe but when you're eating low carb you have to maintain a few luxuries every now and then.
I made a half a recipe (it's very easy to cut in half) and it's a good thing because I don't think the 6 oz bag of pork rinds I got would have made 2 cups crushed. More like 1 & 1/2 cups. I used a food processor to grind mine but a gallon baggie and a rolling pin or heavy glass would work just as well.
Each muffin or biscuit has approx. 1.5 net carbs. I can readily see replacing my beloved cornbread muffins (over 13 carbs each) with these most of the time. They'd be great with beans, soup or greens. It's amazing how you can have the sensation of eating bread with absolutely no grains in it. Really delicious. They're good at room temperature, too.
I've seen recipes on low-carb communities using crushed pork rinds before but I've never tried one. But this one had universally high reviews so I wanted to give it a try. Today, a cool, grey and rather frustrating day was the perfect time to experiment with comfort food - and comforting it is.
The person who posted the recipe calls them 'Red Lobster' biscuits. Well, it's been so long since I've tasted the biscuits at Red Lobster that I can't say whether that's accurate or not. And they're more like muffins than biscuits.
8 oz cream cheese - room temperature
4 large eggs - room temperature
1/2 cup Parmesan cheese (I used Romano because that's what I had)
1/2 cup Italian blend grated cheese
1 cup shredded cheddar cheese
2 cups fine ground pork rinds (I used plain but the hot kind would be delicious)
1 tsp baking powder
1 tsp black pepper
1 tsp onion powder
1 tsp parsley (I used dried green onion flakes instead)
1 tsp garlic powder (my addition)
generous dash of cayenne (my addition)
Preheat oven to 425F and spray a 12 muffing tin.
Cream room temp cream cheese with eggs one at a time until well blended. Add pork rinds, cheese, leavening and seasonings and mix well. Mixture will be pretty thick.
Scoop the mixture into the muffin cups - about a medium, lemon sized portion. Smush the mix down a little. Bake for 10-12 minutes. Brush the tops with melted butter (don't pass on this, it gives a great flavor).
As you can see this is far from a low fat recipe but when you're eating low carb you have to maintain a few luxuries every now and then.
I made a half a recipe (it's very easy to cut in half) and it's a good thing because I don't think the 6 oz bag of pork rinds I got would have made 2 cups crushed. More like 1 & 1/2 cups. I used a food processor to grind mine but a gallon baggie and a rolling pin or heavy glass would work just as well.
Each muffin or biscuit has approx. 1.5 net carbs. I can readily see replacing my beloved cornbread muffins (over 13 carbs each) with these most of the time. They'd be great with beans, soup or greens. It's amazing how you can have the sensation of eating bread with absolutely no grains in it. Really delicious. They're good at room temperature, too.