I created this topping for my low carb cassoulet and decided it needed its own recipe entry. Yes, it’s that good. This is a great topping for vegetable gratins, low carb mac ‘n’ cheese, baked tomatoes, baked fish, and sprinkled on grilled vegetables or pasta, and creamed greens.
Low Carb Crunchy “Breadcrumbs” for Gratins
Yield: 6 ounces, or about 8 servings // 116 calories, 0.5g net carbs
1 three-ounce bag unflavored pork rinds
1 cup Parmesan cheese, shredded
1/2 teaspoon truffle oil
Empty the pork rinds into a large bowl and, using your hands, crush the pork rinds into breadcrumb-sized bits. Add the Parmesan and stir well. Sprinkle with the truffle oil and stir very well, lifting and turning. Let rest for 15 minutes or so to allow the truffle oil to permeate the topping. For a “breadcrumb crust”, run under a broiler—watching very carefully—and allow Parmesan and pork rinds to heat enough to melt together a bit.