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the adventures of a MAD mom

Modified Atkins Diet for Seizures Low Carb Pork Rind French Toast

After many attempts, I think I have finally mastered a really great low carb French Toast recipe.  The recipe is basically the same as my waffle recipe, except I am using coconut milk in place of the cream (I am also now doing that with the waffles).  Coconut milk has become my new best friend, since my discovery of the carb count in whole cream.  Sometimes the coconut milk does not perform as well as cream, but in this case it seems to make the french toast lighter and fluffier.  I made these just this morning, and Casey gave them a big thumbs up.

1 4-oz. bag Domingo’s  pork rinds (I like these for cooking because they are fluffier, and have blander taste than most other brands).

3 eggs

1 cup So Delicious unsweetened coconut milk (or similar)

1/2 teaspoon cinnamon

4 scoops pure stevia powder (or similar)

1 tsp. vanilla (35% alcohol or less)


Grind pork rinds in a food processor or blender until powdered.

Beat eggs well.  Mix in remaining ingredients.  Allow the mixture to sit for 5-10 minutes to thicken.  You may need to add some additional coconut milk if too thick (sometimes up to 1 cup more depending on the pork rinds you use).

Heat 8″ pan with butter or oil (I use coconut oil – it add’s a nice flavor) over medium heat.   Pour in about 1/3 to 1/2 the batter and spread out along bottom of the pan (more or less depending on your serving size).  Cook until golden brown, then flip and cook the other side until golden brown.

Makes 2-4 servings depending on the size of the “french toast” you make.  The only carbs are found in the coconut milk, which is 1 carb per 1 cup, and the vanilla so you will have to divide that among the total servings you make. You could shape it in a square so it resembles french toast more closely.

Casey likes to top his with berries and some Walden Farms breakfast syrup.


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