Servings: 6 servings
Calories: 289kcal
Ingredients
- 4 slices thick-cut bacon diced
- 2 tablespoons butter
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 2 large eggs beaten
- 1 cup blanched almond flour
- 1 1/2 cups plain pork rinds crushed to coarse crumbs
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 scallion thinly sliced
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 6 minutes. Leave the bacon and its fat in the pan.
- Add the butter, onion and garlic and cook until the onion is soft and golden, about 3 minutes.
- Push everything to one side, pour the eggs into the empty space and scramble them into small pieces.
- Lower the heat to medium-low. Add the almond flour and pork rind crumbs and stir constantly for 4 to 5 minutes, until the mixture is evenly golden and smells toasty.
- Season with salt, take the pan off the heat and stir in the parsley and scallion. Serve warm or at room temperature.
Notes
Keep the heat moderate and keep stirring once the almond flour goes in; it browns faster than manioc flour and can scorch in seconds. Farofa keeps in an airtight jar in the refrigerator for up to 5 days. Re-crisp it in a dry skillet before serving.
Chef's Tip: Crush the pork rinds in a zip-top bag with a rolling pin rather than a food processor. Slightly uneven crumbs give the best texture.
Keto Swap: Manioc (cassava) flour, the base of traditional farofa, is very high in starch. Almond flour and pork rinds give a similar toasted, crumbly texture with a fraction of the net carbs.
Success Tip: Sprinkle it over grilled steak, roast chicken or the feijoada from Chapter 6. Kids love it on scrambled eggs.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 289kcal | Protein: 13g | Fat: 25g | Fiber: 2.2g
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