I tried doing it with the pork rinds and didn't really care for it. I started grilling mine just like a steak and I actually greatly prefer it to fried now. For me the trick was to cook an entire 1/3 or 1/4 chunk of backstrap extremely quickly on high heat all at once and slice it up after cooking.
I fried up some backstrap last night with Almond Flour for the first time. Its not quite the same as regular flour, but it wasn't bad at all and will do it again. May have to try mixing in a bit of parmesan cheese next time.
I'd just work the carbs from deep frying into your daily macros. You're not going to kick yourself out of ketosis if you're intaking under 25 - 50 carbs.
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