Low Carb Cinnamon Crunchies

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 Low Carb/Diabetic Friendly Pinterest Board for more recipes and ideas!

Peanut Butter Cookies {4 ingredients; GF; low carb option}

When I discover a recipe that allows me to make cookies by only messing up 1 bowl, 1 spoon and uses 4 ingredients…I’m so in. This is a great recipe for the kids to make for the same reasons – super easy, and not so messy! In fact, my kids made at least 3 batches of these cookies in one week! (One batch was included in the end of the year teacher gifts.)

You can make them with the traditional criss cross markings on top, which for whatever reason is my favorite.
You can make them as drop cookies or roll them into balls, AND you can add chocolate chips – if you want to make it 5 ingredients. Chocolate makes everything mo’betta.
You can also make these with regular peanut butter, natural peanut butter, or peanut butter replacements (WowButter, Sunflower butter). You can also make them with sugar substitutes, like Splenda, for a low carb, low sugar version. {and yes, I’m aware that some people are totally against Splenda. I personally prefer Stevia as a sugar sub, but Splenda seems to work better in baking. When you have a diabetic in your family, sugar substitutes are going to be a part of your life.}
We tried different versions, and the best texture comes from regular peanut butter and powdered sugar. The ones with Splenda were a little crumbly, with a slight artificial sweetener aftertaste, but were still good and a treat when you need something low in sugar and carbs. The ones with the natural peanut butter were also good, they are just a little greasier than when using regular peanut butter, but I always buy natural peanut butter (the no-stir kind with no hydrogenated oils), so this is how we will usually make them. When made with peanut butter replacements, they are going to taste like the replacement used, and depending on which one is used, they may be a little greasy or crumbly. I like the flavor of Sunbutter best (I have an easy homemade version here), but WowButter is cheaper and easier to find around here. *There are a couple of other cookies on the blog using PB replacements here and here*  These cookies are flourless, so they make a great snack for anyone who is following a gluten-free diet too! (Just make sure other ingredients used are gluten free.)
Peanut Butter Cookies
1 cup peanut butter
1 cup powdered sugar (or Splenda for sugar free)
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips (optional)
Preheat oven to 375 degrees F. 
Line cookie sheet with parchment paper or silicone liner.
Add all of the ingredients to a medium size mixing bowl, and stir until combined and smooth.
Take about a tablespoon of dough and (1) roll in a ball, then use a fork to press down in one direction, then the opposite direction to make your criss cross markings on top OR (2) drop onto cookie sheet 2 inches apart and bake for 8-10 minutes. *The original recipe said 10, ours only needed 8-9 minutes*
Remove from oven and cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Have any low carb dessert recipes? I’d love to hear about them!