Pork Rind French Toast Cakes


Click to enlarge

French Toast Cakes

This is a slight variation on the YOU WON’T BELIEVE IT’S FRENCH TOAST recipe floating around on the web.  This is the particular recipe that was my inspiration:  http://www.lowcarbluxury.com/recipes/recipe-bread13.html.  I added some golden flax meal and we like it even better than the original recipe.  These really do taste a lot like traditional French toast; just don’t look like traditional French toast.  They have that little bit of crunch that the surface of French toast has!  These are DELICIOUS with sugar-free maple syrup or your favorite fruit preserves!  You simply cannot tell there are pork rinds in them!

This recipe is Induction friendly.  Another low carber on the Atkins Community Forums  reported after making these:  “I froze the leftovers and ate the next day toasted and they were still GREAT!!!”  So you working people can double/triple the recipe and save some frozen for another day!  Bear in mind, if you like a sweeter pancake, you can add a few drops of liquid sweetener to this batter, but we find the syrup on top does the trick for us.  Your call on that one.  🙂

For more interesting low-carb breakfast ideas, visit the LOW CARBING AMONG FRIENDS Facebook page to see a preview of the recipes contained in this wonderful 5-volume set of cookbooks by international author Jennifer Eloff and friends.  Famous low-carb chef George Stella has collaborated on this project as well!  You can order individual volumes or the entire set at Amazon or direct.


1½ oz. pork rinds, crushed (about 1¼ c.)

2 T. golden flax meal

2 eggs, beaten

¼ c. cream

½ tsp. vanilla

¾ tsp. cinnamon

2 T. water

DIRECTIONS:  Mix all the ingredients in a bowl and let it set for about 2-3 minutes and get thick.  Making 4 “french toasts”, dip the batter onto an oiled, hot griddle, pancake style, forming into roundish “cakes” with the back of a spoon.  Brown on first side and flip.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s) and breakfast meat.

NUTRITIONAL INFO:  Makes 4 french toast “cakes”, each contains:

141 calories

9.5 g  fat

2.8 g  carbs, 1.0 g fiber, 1.8 NET CARBS

10.8 g  protein

278 mg sodium


27 thoughts on “Pork Rind French Toast Cakes

    1. I’m delighted, Karen. It is pretty amazing. We love it, too. I’ve even added 1/2 mashed banana and aa few blueberries on occasion and that’s real good, too. 🙂

  1. What purpose does the flax seed serve. I am new to low carb but very interested in all these interesting “rind” recipes!

    1. The flax tends to act like the real flour (the rinds just give it crunch really). So it is the flax that provides a soft cake-like quality to them (in combination with egg). If left out, I suspect you’d have flat little hard sheet of inedible “porky” tasting bleh. 🙂

  2. I love a lot of your recipes. However, every time I post one to Pinterest, the description is always “click to make larger”. I always have to erase that and type in the name of the recipe and from Buttoni’s Low Carb Recipes. Please see if there’s anything you can do to change this….really hope
    you can!!

    1. Pinterest picks up my photos exactly as they appear on my website, including that caption. When I pin one to Pinterest, I have to override that and type in the name of the recipe, too. Sorry, but that’s just how Pinterest grabs my photos, Kay.

    1. Well, Leslie, it’s about 1¼ – 1 1/3 c. of crushed up rinds. But rinds vary in density brand to brand, piece to piece even, and how fine you crush them also makes a difference. That’s why I like to give a weight in my recipes. But that amount should work for you, as I just weighed some lightly crushed rinds and put them into a measuring cup. I hope you like these. They sure come out good!

      1. Thank you so much! I look forward to making these! I don’t have a kitchen scale, but have a large bunch of crushed rinds. I use them for chicken breading, and other recipes that call for bread crumbs.

  3. I have made these off and on over the years.. but not with flax and
    today I think I would add……….a TBS of ground Chia seeds.. I am
    loveing them more each time I use them…….
    just know we are blessed to have you………….flat out blessed

    1. Sure! Bet they’ll be good in these. I throw a few into lots of stuff these days. I keep a salt shaker full of ground chia on my table right by the salt and pepper. Great on salads! Such a super food, those chia.

  4. Awesome!! Who knew what all you can use pork rinds with..not me but since my hubby and I have gone low carb this year I am finding out all sorts of neat tidbits. Thank you Buttoni for all you neat recipes.!!

  5. Awesome!! the taste was almost like Denny’s and I even stuffed a cream cheese mixture in the middle of two. I sweetened 2 ounces cream cheese with 2 tsp vanilla protein powder and a dash of DaVinci vanilla flavoring. Rick says “I have died and gone to Heaven. He ‘s as really missed his stuffed toast from Denny’s and now he is so glad he can have it again…. albeit a low carb version. What other ways can you use pork rinds??? Any where you want!! lol Thank buttoni for all your hard work and the kind heart you have for wanting to share with all the rest of us who are trying to go low carb!! YOUR THE BEST!!

    1. Glad your husband is enjoying his “stuffed French toast” again! If you type “pork rinds” into the site search box, it will bring up all my recipes that call for them. I have some desserts, apple crisp, even a cinnamon cheesecake crust/topping, that will come up, too. 🙂

  6. Loved the recipe Peggy! A nice change from my usual cottage cheese, and they filled me up too, and my energy level remained so for a very long time.

  7. When I read this recipe I thought there is no way this will taste good, pork rinds, but they were absolutely delicious. I am so excited about finding your web and all the recipes. I’m trying the potato chips tomorrow. Thank you so much for sharing.

    1. Welcome to the site, Marge! Glad you liked these! I like that little bit of crunch the rinds give these. Hope you find many more recipes here you enjoy.

  8. These were simple, quick and tasty. Perfect alternative to all those eggs. Thanks for sharing and keep up the good work. I enjoy your recipes.

    1. Why thank you, B-Mick. I like how they really have the mouth feel of flour-based pancakes but also that tiny bit of crunch you get with French Toast. I’ve always liked French Toast best; hubby has always liked pancakes best. This one gives us the best of BOTH worlds so to speak. 🙂

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