Low Carbohydrate Recipe
Cream cheese, cheddar cheese and butter are melted then whip egg whites and add pork rinds to which you will then carefully fold in the cheese mixture. Refrigerate then slow bake.
1 small package (3 ounce) cream cheese
1/4 pound sharp Cheddar cheese, grated or shredded
1/4 pound butter
2 egg whites (room temperature)
1/4 teaspoon cream of tartar
1 bag (3-4 ounces) plain pork rinds
Melt cream cheese, cheddar cheese and butter in a double boiler or in microwave. Cool for five minutes.
Meanwhile beat egg whites with cream of tartar until stiff but not dry.
Carefully fold cheese mixture into beaten egg whites, being careful not to break down whites. Dip pork rinds into mixture to evenly coat and then place on wax paper or parchment covered plate. Let stand in refrigerator overnight.
Preheat the oven to 250-degrees. Spread puffs evenly across cookie sheet and bake a slow oven, (250-degrees) for approximately one hour, or until crisp. The finished puff texture is somewhat like a puffy cookie.
Total carbohydrates in recipe: 7.5 grams.