Trying to make Keto scalloped cabbage using heavy cream and pork rinds. When baking for a hour @ 3r@350, will the cream separate? Thanks

To keep the cream from separating or breaking while baking in the oven, I'd reduce the temperature a bit and cook it a bit longer - about an hour and a 15-20 minutes.

Keep in mind, too, that heavy cream is less likely to separate if the temperature increase is gradual, so take the cream out of the fridge well before you plan to use it. Make sure your baking dish is also at room temperature or just a bit warmer than that. If you are sauteing the cabbage first, mixing the room temperature cream with the warm cabbage will help. ;o)