If you are following a low carb diet, you know how difficult it can be to satisfy that sweet tooth sometimes. Several years ago, a co-worker told me about these cinnamon snacks and I’ve been making them ever since. When I tell you the ingredients, you may think I’m a little nuts, but seriously, they are good! (I can’t say they are good for you, but there is a lot of debate about low carb diets and the amount of fat in them.)
These are similar to the cinnamon twists from Taco Bell. Can you figure out the main ingredient from the picture? Pork rinds! Yep, I’m not kidding…
Low Carb Cinnamon Crunchies
- 1 bag plain pork rinds (full size bag, not snack size)
- 4 T. butter, melted
- 1 T. cinnamon
- 1-2 tsp. sweetener of choice (I prefer to use stevia)
Place pork rinds in a gallon size ziploc bag. Pour melted butter over pork rinds. Close bag and shake until pork rinds are coated in butter. Mix together cinnamon and sweetener, sprinkle over pork rinds, shake bag again until pork rinds are coated in cinnamon mixture. Store in air-tight container.
You can also place the coated pork rinds on a baking sheet and heat for a few minutes to make them warm and extra crispy. You can also do this if they start to get soft and they will crisp up again. Ours usually don’t last long enough! You may need to play with the cinnamon-sweetener ratios to get your desired flavor. Check out my Pinterest Board for more recipes and ideas!
You may just get me to like pork rinds!
Covering them in butter and cinnamon/sugar makes them much better 🙂
I've never looked a pork rind and felt compelled to eat it…until now! Apparently you just needed to slather them in some cinnamon sugar to get my attention 🙂
Just mouthwatering…looks delicious!
Just made these and they are pretty good 🙂 Thanks for the new snack….Still a little pork-rindy flavor in em, but I tried to drown that out with more of the cinnamon splenda mix – ha….
Haha, yes, you may have to play with the ratios to suit your taste buds. Letting them soak up some extra butter, then heating them for a minute in the oven to let them crisp up again may help too. Enjoy!
This recipe sounds very intriguing! I’m also imagining making them like a Chex Mix or dill, sour cream & onion…oh, the possibilities!!!