Name: Pork Rind Cinnamon Crisps
Prep time: 5 min
Cook time: 6 min
Total time: 6 min
Yield: 4
Ingredients: 4 cups = 950 ml unsalted pork rinds; 4 tablespoons melted unsalted butter; 2 teaspoons ground Ceylon cinnamon; 2 tablespoons powdered erythritol or allulose

Jump to Recipe

Looking to add some excitement to your holiday snack lineup? My Pork Rind Cinnamon Crisps are here to revolutionize your festive treats! The crunch of pork rinds, the sweetness of cinnamon, and the zero-guilt joy of staying keto and carnivore—yes, you heard that right—this treat is the perfect blend of naughty and nice for your ketovore and carnivore holiday celebrations.

Why settle for boring keto cookies when you can have a snack that’s as crispy as your grandma’s holiday spirit and as sweet as your New Year’s resolutions? These cinnamon-dusted delights are not only easy to make but also pack a punch of flavor that’ll have you coming back for more. Whether you’re hosting a holiday bash or just need a quick treat to munch on while binge-watching your favorite holiday movies, these Pork Rind Cinnamon Crisps are your new best friend.

So, preheat that oven, grab your unsalted pork rinds, and get ready to impress your friends and family with a snack that’s as festive as it is delicious. I bet Santa’s going to want these treats instead of cookies this year!

FAQ: Pork Rind Cinnamon Crisps

Welcome to the wacky world of Pork Rind Cinnamon Crisps! Whether you’re here because you’re curious about this crispy, sweet, and slightly absurd snack or you just need a good laugh, you’ve come to the right place. Below, you’ll find answers to all your burning questions, from the practical to the downright ridiculous.

What are These Pork Rind Cinnamon Crisps About?

They’re the ultimate keto-friendly snack that combines the crunch of pork rinds with the sweet, spicy goodness of Ceylon cinnamon and a zero-calorie sweetener (although calories are just a myth). Think of them as the love child of a churro and a pork rind—deliciously unexpected!

How do I make sure the cinnamon and sweetener stick to the pork rinds?

Melted butter is your best friend here. It acts like a delicious adhesive, ensuring every pork rind is thoroughly coated in cinnamon-sweet bliss. Just toss and coat, and you’re good to go!

Can I use any type of pork rinds?

Yes, but unsalted pork rinds work best to keep the balance of flavors just right. If you’re feeling adventurous, you can try flavored pork rinds, but be prepared for some interesting taste combinations!

Can I use this recipe to impress my keto friends?

Absolutely! These crisps are a hit at any keto gathering. Your friends will be begging for the recipe and possibly declaring you the snack champion of the year.

My pork rinds came out too soggy. What did I do wrong?

You might have overdone it with the butter or not baked them long enough. Make sure to spread them out in a single layer on the baking sheet and keep an eye on them in the oven. Crispy is the goal!

Are these crisps suitable for non-keto folks?

Definitely! These crisps are so tasty even carb lovers will be reaching for more. They’re a great snack for anyone who enjoys a sweet and crunchy treat.

Can I use these crisps to decorate my Christmas tree?

While they would make for a unique and tasty ornament, I recommend keeping them off the tree and in your mouth. However, if you do hang them, make sure your pets can’t reach them—unless you want to find your tree mysteriously de-crisped.

Can I use these crisps as a substitute for breakfast cereal?

If you’re feeling adventurous, why not? Just pour some raw milk over them and enjoy the crunch. It’s like starting your day with a bowl of holiday cheer and a side of “What on earth are you eating?” Seriously, I used to make breakfast cereal for my son from crushed pork rinds dusted with powdered erythritol and cinnamon. He really liked it (and me too!)

Can I use these crisps to lure Santa to my house?

I can’t guarantee Santa’s arrival; however, a plate of these crisps might just make your house his favorite stop. If nothing else, you’ll have a delicious snack while you wait.

Can I use these crisps to fend off holiday stress?

Naturally! A handful of these sweet, crunchy treats can turn any stressful moment into a mini holiday celebration. Just remember to share the joy (and the crisps) with others—it relieves the stress even more.

Enjoy making and devouring these delightful crisps, and may your holiday snacking be as sweet and crunchy as your culinary creations!

Step-by-Step Instructions: Pork Rind Cinnamon Crisps

Dump 4 cups (950 ml) of unsalted pork rinds into a large mixing bowl. Try not to snack on too many at this stage.

Take 2 teaspoons of ground Ceylon cinnamon…

…and 2 tablespoons of powdered erythritol (or allulose).

Mix them well and set aside.

Pour 4 tablespoons of melted unsalted butter over the pork rinds.

Toss them like you’re in a salad commercial.

Sprinkle the cinnamon and sweetener mixture over the buttered pork rinds.

Toss again to make sure every rind is living its best, most flavorful life.

Spread the coated pork rinds in a single layer on a parchment-lined baking sheet. Give them some space—they need room to get crispy.

Bake at 350°F (175°C) for about 6—8 minutes, or until the pork rinds are crispy and your kitchen smells like heaven.

Remove from the oven and let cool for a few minutes before serving. Enjoy them as a crunchy, sweet holiday treat—and try to leave some for your friends, too!

How I Came Up with This Easy Ketovore Snack Recipe

So there I was, staring at my calendar and realizing I had approximately zero minutes to spare this week. Between juggling work, holiday shopping, and trying to remember where I left my sanity, I needed an extra easy and simple recipe for this week’s blog post. As I preheated the oven for a keto cake, a light bulb went off in my head—why not make something quick and delightful with pork rinds?

I glanced at my pantry and saw the Ceylon cinnamon and sweetener practically winking at me. That’s when the idea hit me: cinnamon-flavored pork rinds! Perfect for my carnivore lifestyle and an ideal holiday snack. In a whirlwind of culinary creativity (and a bit of desperation), I tossed together some pork rinds, butter, cinnamon, and sweetener. At first, I used just 2 cups (470 ml) of pork rinds, but they barely covered half a baking sheet. So, I doubled the recipe and voilà—ended up with one baking sheet full of crispy, flavorful pork rinds!

The result? A crunchy, sweet treat that’s as festive as it is easy to make. And thus, Pork Rind Cinnamon Crisps were born, saving my week and the holidays.

Here’s the recipe for you to enjoy:

Pork Rind Cinnamon Crisps

Yield: 4

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 6 minutes

Ingredients

4 cups = 950 ml unsalted pork rinds
4 tablespoons melted unsalted butter
2 teaspoons ground Ceylon cinnamon
2 tablespoons powdered erythritol or allulose

Instructions

Preheat the oven to 350°F (175°C).
Place the pork rinds in a large mixing bowl.
In a small bowl, mix the cinnamon and the sweetener. Set aside.
Pour the melted butter over the pork rinds and toss to coat evenly.
Sprinkle the cinnamon and sweetener mixture over the buttered pork rinds. Toss again to ensure they are evenly coated.
Spread the coated pork rinds in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 6—8 minutes, or until the pork rinds are crispy.
Let the pork rinds cool for a few minutes before serving. Enjoy them as a crunchy, sweet and zero-carb holiday treat.

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Tips for Variations

Ready to take your Pork Rind Cinnamon Crisps to the next level? Whether you’re craving the cozy flavors of fall or a chocolaty indulgence, I’ve got you covered. Here are some sweet carnivore and keto variations that will make your taste buds dance with joy. From pumpkin pie spice to vanilla almond, these twists will keep your snack game strong and your holiday spirit even stronger!

Pumpkin Pie Spice Pork Rind Crisps

Craving a taste of fall? Say hello to my all-time favorite seasoning! Swap out the cinnamon for 2 teaspoons of pumpkin pie spice. Follow the same steps: melt 4 tablespoons of unsalted butter, mix with 2 tablespoons of erythritol or allulose, and toss with 4 cups (950 ml) of unsalted pork rinds. Bake at 350°F (175°C) for 6—8 minutes. Enjoy a crunchy, festive treat that brings all the cozy vibes of pumpkin pie without the carbs!

Vanilla Almond Pork Rind Crisps

For a nutty twist, mix 1/2 teaspoon of vanilla powder with 2 tablespoons of erythritol or allulose. Combine 4 tablespoons of melted unsalted butter with 1 teaspoon of natural almond flavor. Toss the butter mixture with 4 cups (950 ml) of unsalted pork rinds, then sprinkle with the vanilla-sweetener mix. Bake at 350°F (175°C) for 6—8 minutes. The result is a sweet, aromatic snack that’s perfect for any time of the year.

Cocoa Delight Pork Rind Crisps

Chocolate lovers, rejoice! Add 1 tablespoon of unsweetened cocoa powder to the sweetener mixture. Mix 4 tablespoons of melted unsalted butter with 2 tablespoons of erythritol or allulose and the cocoa powder. Toss with 4 cups (950 ml) of unsalted pork rinds and bake at 350°F (175°C) for 6—8 minutes. You’ll get a rich, chocolaty treat that’s very keto-friendly.

Maple Pecan Pork Rind Crisps

For a sweet and nutty flavor, mix 2 teaspoons of natural maple flavor with the melted butter. Add 2 tablespoons of erythritol or allulose and 1/4 cup (60 ml) of ground pecans (optional) to the mix. Coat 4 cups (950 ml) of unsalted pork rinds and bake at 350°F (175°C) for 6—8 minutes. This variation will give you a delightful maple-pecan flavor that’s perfect for the holiday season.

Each of these variations adds a unique twist to the original Pork Rind Cinnamon Crisps, making them even more versatile and delicious for all your sweet, keto-friendly snacking needs!

P.S. Stay tuned because I’ll be whipping up a savory version of this recipe very soon!

General Prattling

This week has been a flurry of holiday preparations and recipe testing, especially for keto cakes. Here in Finland, our typical Christmas-time cakes include a spicy cake and a date cake. Now, dates might be high in carbs, but I worked some magic and created a low-carb version using my trusty zero-carb sweetener and my own brand of fine potato fiber. Take that, carbs!

The highlight of my week was an English press release about the local authority’s attempt to ban a text snippet on my Finnish site where I share my keto diet experiences. Can you believe it? I’ve even hired a lawyer to tackle this nonsense, but he’s off enjoying his holiday until after Epiphany. So, stay tuned for more updates once he’s back and ready to fight the good fight.

~~~Merry Christmas to all who are celebrating!~~~

Comments

Mixalis

December 22, 2024 at 21:50

Thank you for another creative and delicious recipe.

PS. I am glad that this question “Can I use these crisps to decorate my Christmas tree?” was answered 🙂

- elviira
  
  December 22, 2024 at 22:49
  
  Thank you for the kind comment! I’m happy that you like the recipe—and found my Q&A helpful 😀