Sweet Allulose Cinnamon Pork Rinds (faux churros)

(Heather Meyer) #1

Some genius sonewhere on the internet shared a recipe for Cinnamon Sugar Pork Rinds and i tried it once with Swerve and was put off by the horrible cooling sensation i got from Swerve.

However… last noght i tried it again but this time with Pure Allulose. To the person who claimed it tasted like “Cinnamon Toast Crunch”… my God it does!! Or a Churro…hence the title. K… heres my recipe for Allulose Cinnamon Pork Rinds
** No pic cause i ate them toi quick ;)**

You need

48 Grams pork rinds
1 tbsp unsalted butter- measured then melted
1.5 tbsp PURE Allulose
1 tsp cinnamon

Melt butter … pour over pork rinds and toss pork rinds till coated with melted butter.

In a separate bowl combine allulose and cinnamon and mix.

Sprinkle cinnamon mixture over pork rinds and toss until coated AND Eat!!

(Troy) #2

Yum!
I make something similar, just w stevia though
( sprinkle on some nutmeg and or unsweetened coconut sometimes)

Where do U buy ur allulose from? Personally, I never tried it. I know it’s in some ice creams too

(Heather Meyer) #3

Langs Chocolates. I buy a 20 lb box.
If you google :

“Keystone Pantry Langs Chocolates Pure Allulose”

Thats where i order mine from.

(Running from stupidity) #4

Even when I bulk buy my steak (actual nutritious whole food) it doesn’t weigh that much.

#5

Typo maybe?

(Heather Meyer) #6

No typo.
Im based in Canada so its more affordable tp buy it in mass quantites in order to save on having to pay duties/taxes and shipping costs of having to buy multiple small orders.
Its easier to buy in mass quantity and pay one time shipping/duties. Im saving myself money.

(Heather Meyer) #7

You can order in sizes of 3lb boxes though.

#8

That’s a lot of chocolate. I’d be afraid it would go bad before I could possibly use it all.

Does it get old and dry out like normal chocolate?

(Karen) #9

I dumped the rest of my erithritol into a pumpkin pie. I never liked how minty cool it was or the grittiness

(Heather Meyer) #10

Its not chocolate.

I order PURE Allulose. The company i order it from online is called

                 "Lang's Chocolates"

They are an online store for purchasing chocolates. Within their online store they sell
PURE Allulose or Erithrytol/Allulose blend
powder.

(Heather Meyer) #11

Yah i dont use Erithrytol due to cooling effect originally and now it actually causes my throat to be sore so i dont use the erithrytol at all.

#12

Oh, yeah. I misread that.

My bad.

(Running from stupidity) #13

Understandably…

(Daisy) #14

I tried that original recipe and the pork rinds tasted like soggy melted buttered. I tried a few days later to put them in the oven for a few. My smoke detector was not happy with me…:face_with_hand_over_mouth:

(Heather Meyer) #15

It will depend on the kind of pork rinds… I notice that some brands do go soggy and some dont.
Some appear tougher then others while others apppear light and thin. I think you want the Mexican kind vs the American kind…

Also…drizzle your butter evenly and then coat your pork rinds with the cinnamon mixture very quickly . Think “shake”.