Low Carb (Pork Rind Wraps)
These amazing low carb, wraps have 1 net carb for two wraps
They are gluten-free, and require no specialty ingredients.
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 12
Calories 124 kcal
Ingredients
4 ounces crushed pork rinds (plain)
1/8 teaspoon baking soda
1/4 teaspoon salt optional
4 ounces cream cheese, softened
6 large eggs
3/4 cup water
Instructions
Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes.
Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes.
Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel.
Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as think as possible. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.
Recipe Notes
Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily.
Recipe from lowcarbmaven.com
