Cinnamon Spice Pork Rind Cake
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks
*** One 80 gram bag of pork rinds yields exactly one cup of pork rind
Using a blender or food processor, grind pork rinds into a fine flour
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.
Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scalded, soured cream (to sour the cream, add 2 tablespoons vinegar to the heavy whipping cream-- to scald cream, bring to a slow boil and remove from heat immediately) and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.
Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.
1/4 cup butter
splenda 1/2 cup or so, to your own personal taste
And then: the carb count for the recipe itself is 111.671 carbs with
30.003 grams of fiber, for a net carb count of 81.668. Which makes each piece around 4.5 grams per serving, supposing 9 squares each from two 8x8 pans.
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