pork rinds Archives – KEEPING UP WITH THE KETODASHIANS

If these don’t taste like those Taco Bell cinnamon twists, we don’t know what do. Our favorite pork rinds to work with are original flavor from Aldi or Mac’s brand. Enjoy!

The perfect sweet treat without the guilt.

4 oz pork rinds (1 bag of original flavor)
4 tbsp unsalted butter
1 tsp vanilla extract
1/3 cup Golden Monkfruit sweetener
1/2 tsp cinnamon (to taste)

Pour the pork rinds into a large bowl. Break any large pieces (anything larger than inch).
In a seperate bowl, melt the butter and add vanilla extract.
Pour half of the melted butter mixture over the pork rinds and then mix. Pour the remaining butter and mix again.
Mix the monkfruit an cinnamon.
Sprinkle half of it over the pork rinds. Mix, sprinkle, and mix to coat all the pork rinds.

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Hands down the best vessel for sandwiches when you’re trying to CUT THE CARBS but not the crunch. Paffles have a special place in our hearts because they have connected us to so many keto baes. We love seeing all of the variations in the wild. This is the OG recipe that came together when we were transitioning off the egg fast and into keto carnivore last year.

Some notes:

We like using neutral tasting pork rind crumbs, like Aldi or Mac’s brand. Pork Panko is also a really great pre-made pork crumb product as well if you’re not trying to DIY everything.
Our cheese of choice is organic valley brand mozzarella. It’s 1g total carb per serving or zero net carbs per serving.
People have used other cheeses, such as cheddar, which we have been told helps it crisp up more – but the jury is still out on that.
You do not have to include the garlic, but it helps mask any kind of pork essence.
If you do not eat pork, try using fried chicken skins.
If you make these and they are not crispy, thin out how you spread the dough onto the waffle maker and cook it longer.

Plug in your waffle maker – this recipe is for a mini waffle maker but you can definitely make it in a regular waffle maker.
Mix the crushed pork rinds, shredded mozzarella, egg, and garlic powder.
Divide the dough mixture in half.
Spoon and spread the mixture into a waffle maker.
Cook for 4-5 minutes or until it is to your desired crisp level.
Place the paffle on a paper towel lined plate to soak up any excess grease.
Enjoy like you would with a bagel, english muffin, or toast.

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Scotch Eggs are one of my favorite gastropub eats and they are a lot easier to make than they seem. You just need a little practice and you’ll be whippin them up like a pro in no time. I like mine with honey mustard or sugar free maple syrup depending on my mood. You can use Italian sausage or breakfast sausage – whichever floats your boat. I prefer Italian Sausage most of the time.

This recipe is a lot easier than you may think!

4 Eggs Soft boiled, peeled
1 Lb Italian sausage
1 Egg Whisked
3 Cups Pork crumbs Crushed
Oil For frying

Split the package of Italian sausage into fourths.
Flatten each portion and wrap it around each egg until it’s completely covered in sausage and there is no seam to be found. Repeat three more times with the remaining eggs and sausage.
In one bowl, whisk one egg. In another bowl, add three cups of crushed pork crumbs.
Coat the sausage wrapped egg in an egg wash and then roll it around in the pork crumbs to coat completely. TIP: use the right hand for the egg wash and left hand for the Panko. Keep the wet and dry hands apart unless you want a hot mess in front of you. Repeat three more times.
In 350 degree oil, slowly drop in the Scotch eggs. Fry for 7 minutes until the sausage is fully cooked and the coating is crispy and golden.
Enjoy with a honey mustard, maple syrup, or creole remoulade 🤤

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