Pork Rind Cookies!

You may think I'm nuts, but these are really good. Try 'em before you make up your mind. If you're a chocolate-peanut fan, I'm betting you love 'em. And they take all of about 5 minutes to put together. The only reason they're not going in the new edition of 15 Minute Low-Carb Recipes is because there's no way to speed up the chilling time. Even in the freezer, they go past the 15 minute mark. I suppose I could use liquid nitrogen, but I can hardly count on my readers having some hanging around, now can I?

Cocoa-Peanut Porkies

8 ounces carbsmart chocolate chips (or any sugar-free semisweet chocolate)
3/4 cup natural peanut butter
5 ounce bag pork rinds

Put the chocolate and the peanut butter in a microwaveable bowl, and nuke on high for 1 minute. In the meanwhile...

Poke a hole in your bag of pork rinds to let the air out, then smash 'em up with abandon -- I just bash mine all over with my fist. You want them in smallish chunks.

The microwave beeped! Stir the chocolate and peanut butter, and if there are still some unmelted bits of chocolate, give the whole thing 1 more minute on high.

Okay, back to your pork rinds: Dump 'em in a huge mixing bowl. Take a second to spray a 9x13 pan with non-stick cooking spray.

The microwave has beeped again! Stir the peanut butter and chocolate together well, then scrape the mixture into the bowl with the pork rinds. Stir the whole thing up until the pork rind bits are evenly coated with the chocolate-peanut mixture.

Dump the whole thing into the pan, and press it out into an even layer. Chill till set, then cut in bars. Store in the fridge.

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If you get 24 bars, each will have: 129 Calories; 9g Fat ; 6g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2 g usable carb.

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I tried these

These cookies/candy bars/whatever are WAY too good, and it's hard not to gobble down the whole recipe. I mentioned them on my blog, and linked the mention to this page.

I see Georgene waxed eloquent on these as well, on her ChoiceTravelTx.com blog.

We are really looking forward to seeing you guys again next week!


It'll be epic. Sadly, it's supposed to be roughly surface-of-the-sun hot around here -- 103 predicted -- so we may need to move the whole shebang inside. Still will be great!

Y'know, I was thinking I'd make chocolate chip cookies for this event, but maybe I should make Cocoa-Peanut Porkies...

Surprise Concoction

Who would've thought that putting these three simple ingredients together would've made such a tasty treat! It reminds us of a popular candy bar (that I won't name, here, but that I'm sure everyone who tries this recipe would recognize!). If we didn't already know there were pork rinds in it, we wouldn't have been able to tell what the 'crunch' was! I'm wondering how it'd taste if I made it with butterscotch chips, instead of chocolate or just with both chips and no peanut butter(?). I'm also wondering how much fun it'd be to make these very easy, fairly inexpensive, cookies for the holidays(?). ^_^


Can you get sugar-free butterscotch chips? If so, where? I need some!

Oops! ^_^

When I 'said' I was wondering how these cookies would taste made with butterscotch chips, I was dreaming (more or less!). I've never found these chips (yet). But I also wonder if a person could make their own out of a low-carb, sugar-free caramel/butterscotch recipe (if there is such a thing)?
Have you done any experimenting/research in this area, yet? Do you think the sugar-free flavored syrups would work for this? (I won't mention names, but I think you know the ones I mean?) Or, maybe, make them out of sugar-free butterscotch/caramel pudding?
I'd be interested in 'hearing' your views/opinions on this subject! ^_^


Getting a butterscotch flavor is easy; it's a combo of butter, vanilla, and brown sugar. I generally use butter (and sometimes butter flavoring, for instance, in a smoothie), vanilla, an SF sweetener, and a touch of molasses to get the brown sugar note. Works beautifully. What I don't know is what I'd use to get the texture of the butterscotch chips. Hmmmm.

Butterscotch (SF) Chips ...

This may 'sound' strange, but isn't there an edible wax or some sort of set-up agent that could be used to help the 'chips' keep their shape? (Possibly gelatin?) I'm no 'chemist', but who knows, it could work!! ^_^

More on 'chips' ...

To shape them, maybe a person could use a 'dropper' of some sort ... like a cake-lettering set or a turkey baster (you know, the kind that look like huge eye-droppers?), depending on the size of chips wanted, of course. ^_^

Almond Butter Substitution

Thank you for this recipe!!! I've made it twice since you added it to your blog, but both times with almond butter instead of peanut butter. They were absolutely wonderful!

Thanks Dana

I read this yesterday and went right to Wal Mart for the pork rinds and chips. I have been low carbing since Jan and really wanted a good chocolate dessert. I made them yesterday and my husband and I each had one after supper. I am here to tell you that they are amazing. You couldn't even tell they were pork rinds. A lot like nestles crunch bars. Thank you so much. And how quick and easy were they.

Thank YOU!

And you're welcome. I was wondering, as I made these the first time, "Am I out of my ever-lovin' mind?" I was shocked at just how good they were. Variations coming soon; just let me get a couple of pounds off before I start making cookies again!


Wow these sound fantastic - I just need to find SF chocolate Somewhere?? and is it safe to try these cookies (like one a day) before I reach my desired weight (15 pounds away).

Thanks Dana, for all you do and the strong force you are in the LC world.

Sugar-free Chocolate

Well, you could use the same chocolate chips I do. You'll even get my best low carb chocolate chip cookie recipe on the bag.