Yes you can substitute coconut cream for the heavy whipping cream. Just use the thick part from a can of full-fat coconut milk and use a splash of lemon juice (you already have it in the recipe) plus a pinch of salt to help cut the sweetness. Instead of the Gruyere, for best results, combine both a layer of dairy-free cheese shreds with a dusting of nutritional yeast which will give you flavor depth and meltiness. I hope you and your family enjoy it.

I’m so glad this recipe worked out for you. Thanks for letting us know how you adapted it to work with what you had. One of my other reader’s might want to try and make it that way also.

I haven’t tried freezing it, usually this type of recipe is better fresh. If you freeze it, he meat can become too chewy and the sauce might separate.

In the post, I suggest that it’s great served over steamed veggies!

Jumbo shrimp would be fine to use instead of lobster.

Someone asked for a substitute for the pork rinds, so I gave almond flour as a suggestion.

How did you use Almond flour/meal in this recipe.

It’s for one serving. However, when I plug-in the ingredients for the recipe, it automatically calculates the nutrition info for me. You can always look at the nutrition information on the ingredients that you’re using yourself, in case it’s different than the calculated results in my recipe.

You can substitute almond flour or almond meal, crushed nuts, or Keto bread crumbs.