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  • 7 egg whites, room temperature
  • 2 cups of pork rind flour***
  • 2-1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to adjust to personal taste
  • 1/2 cup cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon cinnamon extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
  • 3/4 cup boiling water
  • 4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind flour.

Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.

To sour cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.

Directions: Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 16 x 16 rectangular cake pan, or two round 8 inch cake pans, or two 8 x 8 square cake pans. Set aside. In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended.

Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to overbeat the egg whites, as they will lose cinnamon batter.

Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.

Bake for 30-36 minutes

Frosting for Cinnamon Spice Pork Rind Cake

  • 8 oz. cream cheese
  • 1/4 cup butter
  • 1 tsp. vanilla
  • 1/2 cup splenda

Recipe Courtesy of:



  • 4-1/2 lb navel oranges or tangelos (6 mediums)
  • 1 medium jicama (1 lb)
  • 1 cup sliced red onion (1/8 inch thick; 1 small)
  • 6 radishes, very thinly sliced (1 cup)
  • 1/3 cup distilled white vinegar
  • 1 teaspoon salt
  • 1 cup crumbled pork rinds
  • 1/2 cup chopped salted roasted peanuts


Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into ¼ inch-thick slices and transfer to a large bowl (you should have about 4 cups).

Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8 inch-thick slices (you should have about 3 cups).

Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.

Toss again before serving, sprinkled with pork rinds and peanuts.

Recipe Courtesy of:


  • 1 bag pork rinds, crushed
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3 eggs, beaten

Mix all the ingredients well, press into a nonstick sprayed pie pan, going up the sides. Bake at 350ºF for about 8 minutes. Add your toppings, and then rebake until cheese and toppings are hot.

  • 1/2 of a 3 oz. bag of unflavored pork rinds
  • 2 eggs
  • 1/4 cup of heavy cream
  • 3 pkts. of splenda
  • 1/2 tsp cinnamon
  • 1/2 tsp. eggnog extract

Crumble pork rinds up until they resemble bread crumbs (put them in a ziplock bag…air removed…and roll with a rolling pin, or use food processor.) Beat eggs well then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to set for approx. 5 minutes. Mixture will thicken to a “gloppy” phase at this time. Heat griddle with butter, fry until golden brown on both sides. IMPORTANT NOTES: The pork rinds need to be puffy, those that are super crunchy don’t work well for this. It is important that they be very well crushed, just one step above dust. Remember to let is get to its “gloppy” phase, and don’t rush it. While eggnog extract is optional, it really adds something. If you don’t have any, substitute Vanilla instead rather than just leave it out.

Makes 6 servings. Per serving: 790 calories; 6.2 grams carbohydrates; 0.1 grams fiber 2 3-lb fryer-broiler, cut in portion-size pieces

  • 1 tsp. salt
  • 1/2 tsp pepper
  • 2 cups pork rinds
  • 2 eggs, beaten until lemon yellow
  • 2 Tbsp. half & half
  • 1/4 lb. butter

Wash chicken and wipe dry with paper towels. Using rolling pin or food processor, reduce the pork skins to very fine crumbs. Combine salt, pepper and pork rind crumbs and mix well. Combine the eggs and 2 Tbsp. of half & half. Dip each piece of chicken into the egg mixture, then in the pork rind crumbs. Be sure each piece is well-coated. Melt the butter in a large skillet. Add chicken and saute until it is well browned on all sides. Turn the heat down to very low and continue to cook for 1 hour or until chicken is well done. Place chicken on a platter and keep warm in a 250 degree oven while making the gravy.

For gravy:

  • 3 Tbsp. flour
  • 1/2 tsp salt
  • 1/4 tsp. pepper
  • 1-1/2 cups half & half

To the butter left in the skillet, add flour, salt and pepper; cook over low heat until the mixture is bubbly and the flour begins to brown slightly. Stir in the half & half and continue cooking over low heat, stirring constantly, until the mixture is thickened. Pour over hot chicken and serve immediately.

  • 2 to 2-1/2 cups pork rind crumbs
  • 3 to 4 tbsp. water
  • 2 cups cooked or canned crab (approximately 1 lb.)
  • 1/3 cup minced onion
  • 1/3 cup minced celery
  • 1/3 cup minced green pepper
  • 1 egg, beaten
  • 3/4 cup mayonnaise
  • 1 tsp. mustard
  • 2 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1/8 to 1/4 tsp. hot pepper sauce
  • 1 tbsp. Old Bay seasoning
  • 1 tbsp. minced parsley
  • 1/4 tsp. pepper
  • 1/4 tsp. salt

Put pork rind crumbs in a large bowl, and mix with enough water to soften them. Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart). Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. Alternately, you could broil them.

  • 6 boneless skinless chicken breasts
  • 1/3-1/2 cup crushed pork rinds
  • 1/4 tsp Italian Seasoning
  • 1/2 tsp garlic powder
  • 3/4 cup Parmesan cheese (use the real stuff for best flavor)
  • 1 egg
  • 1 can of spaghetti sauce

Pour sauce in bottom of casserole dish. Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste). Dip chicken in egg then press into crumb mixture. Lay pieces on top of spaghetti sauce. Bake in oven at 350°F for about 40 mins or until chicken is done.

  • 1/4 C. crushed pork rinds
  • 1 t. dried thyme
  • 1 t. dried basil
  • 1/2 t. garlic powder
  • 1/2 t. lemon pepper
  • 4 t. blackening seasoning
  • 4 4-oz. fish filets
  • 1/2 t. paprika

Spray Pam on baking sheet to coat. Put pork rinds, and spices in a large plastic bag. Shake then bake for about 20 minutes at 350F until fish flakes easily. Cut down on blackening seasoning if too spicy.

  • 2 cups yellow summer squash, sliced, cooked, and drained
  • 1 small onion, finely chopped – optional
  • 3 tablespoons butter, melted
  • 2 tablespoons heavy cream
  • 2 eggs, beaten
  • 1/2 cup Cheddar cheese, grated.
  • salt & pepper to taste
  • 1/2 cup crushed pork rinds

Combine all ingredients. Place in a 1 quart casserole. Cover top with crushed pork rind crumbs. Bake uncovered at 325 degrees for 30 minutes, or until hot and bubbly.


  • 1 large egg
  • 1/2 cup finely chopped celery
  • 1/4 cup grated onion
  • 1/4 cup pork rinds (crumbed–this is in place of bread crumbs)
  • 1 clove garlic, pressed or minced fine
  • 1 T lemon juice
  • 1/4 tsp pepper
  • 1- 12 1/4 oz. tuna (I use packed in oil but water is alright)
  • 1 T oil

Preparing: Lightly beat the egg, add celery, onion, pork rind crumbs, garlic, lemon juice, pepper and tuna. Shape into four patties, using 1/2 cup for each. Cook patties in oil in skillet over medium heat until golden brown. Turn over carefully and cook underside 5 minutes.

2.6 carbs, 26.9 protein, 11.7 fat, 227 cal

  • 5 oz. bag of plain pork rinds crushed
  • 6 eggs
  • 1 ½ cup of heavy cream
  • 1 cup water
  • 1 cup splenda (or 15 pkts)
  • 1 Tbsp. Vanilla
  • 2 tsp. cinnamon

Warm cream mixed with water. Beat together eggs, splenda, vanilla, and cinnamon. Add cream mixture to egg mixture. Spread pork rinds in a 9×13 pan sprayed with Pam. Cover with cream/egg mixture, stir lightly, making sure to cover every pork rind. Preheat oven to 350 and while oven is heating, liquid will absorb into the pork rinds. Sprinkle with cinnamon & nutmeg. Bake 25-30 minutes. Best served warm, but can be reheated in the microwave.