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Enjoy the 4,000+ Low Carb Recipes!!!
They take a little time to make, but can be made ahead of time & re-heated in the toaster, which is how I like them anyway! NO pork rind taste!
4 eggs, separated yolks from whites
1 C. heavy cream
2 Tsp. no calorie, no sweetener English Toffee Flavoring (usually found near the coffee section)
1/4 C. extra virgin olive oil (any oil will do)
3 Tbs. Splenda
2 C. crushed pork rinds (measure AFTER grinding)
1/4 C. soy flour
1 Tsp. dry yeast
2 Tbs. warm water
Whole pecans, as desired, chopped very coarse
How To Prepare:
Preheat waffle iron on Med-High. Beat egg whites using an electric mixer until stiff peaks form & set aside. Beat yolks in medium bowl, add cream, flavoring, oil, & Splenda & mix together. Add the pork rinds & soy flour to the batter & let set while you dissolve your yeast in the warm water. When dissolved, add to batter. Carefully fold in the egg whites, leaving some of the whites in little puffs throughout the batter. Spray waffle iron with cooking spray on top & bottom. Gently pour 1/2 of batter onto hot iron (if it holds 4 of the 4" waffles at a time). Spread gently to edges. If desired, sprinkle tops with coarsely chopped pecans. Close lid & cook until lightly browned. Remove to cool.
*I usually cook these ahead of time, then freeze them until needed. I just pop a frozen one in the toaster to re-heat. I never need syrup with these! When they are cooking you will fill the whole house up with this wonderful toffee & pecan aroma! If you are at the Induction faze, leave out the pecans.
Number of Servings:
Makes (8) 4" waffles
Carbs per serving - include all nutritional information if known:
Total Carbs 19.6, Per 1 waffle without pecans = 2.4