There’s another low carb staple I can use and doesn’t require toasting at all. PORK RINDS!
One of my first low carb experiments with pork rinds was coating them butter and dusting with cinnamon and Splenda. It was shocking how good they were. I’m going to recreate (and improve) this recipe from years ago. I’m also going to coat them in chocolate, too. It’s actually a very simple recipe and not as messy as I thought it would be.
2 tablespoons ground cinnamon
1 tablespoon Splenda
1 tablespoon Truvia
3 tablespoons (43 g) melted butter
1 ounce (28 g) pork rinds
¼ cup (56 g) Trader Joe’s organic coconut oil
¼ cup (25 g) Hershey’s Unsweetened Cocoa or other brand of natural cocoa
14 drops EZ-Sweetz
¼ teaspoon vanilla extract
¼ cup (25 g) powdered erythritol
- Cinnamon Crisps: Mix the cinnamon, Splenda and Truvia together and put aside for later.
- Melt the butter in a 4 cup Pyrex measuring cup in the microwave for a minute or longer.
- Dip the pork rinds individually in the butter and shake off the excess. Put on a plate. Repeat until the plate is full.
- Sprinkle the cinnamon-sweetener mixture generously over the butter-dipped pork rinds. Move the coated pork rinds flipped upside down to another plate and coat the other side with cinnamon-sweetener.
- Put the finished cinnamon-sweetener coated pork rinds on a baking sheet with a silicone mat or plate(s) lined with parchment paper.
- Repeat steps 3 and 5 for the rest of the pork rinds.
- Chocolate coating: Add the coconut oil to the 4 cup Pyrex measuring cup and melt for 30 seconds or longer in the microwave. Add the rest of the ingredients and beat with an electric mixer until smooth.
- Dip the cinnamon crisps in the chocolate completely and put on the silicone mat or parchment lined plate(s) to cool. Put the chocolate covered crisps in the refrigerator or freezer to set.