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  • Writer's pictureMegan George

Chocolate Covered Pork Rinds


1 (3.5 ozs) pork rinds

1/4 cup butter

1/4 cup Swere or granulated sweetener of choice

1 Tbsp cinnamon

4 ozs lillys sugar-free chocolate chips

1 tsp coconut oil


1. Melt the butter

2. Add the pork rinds and butter to a large plastic bag. Seal and then shake the bag until all of the pork rinds are covered in butter.

3. Mix up the sweetener and cinnamon in a small bowl. Add to the bag and shake until the pork rinds are coated with the cinnamon sugar.

4. Melt the chocolate chips and cocinut oil together in a small bowl over high heat. Heat in 30 second increments, stirring after each time until smooth and melted. Approx. 90 secs.

5. Lay pork rinds our on a large cookie sheet lined with parchment paper. Drizzle the chocolate on top of the pork rinds.

6. The chocolate will harden as it cools. Can be stored in an air tight container for 3-4 days.


205 calories; Fat 17g; Carbs 8g; Fibre 5g; Net carbs 3G; Protein 9g

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