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Rudolph's Pork Rind recipes and more

Get a taste of our latest pork rind recipe and all-things-crunchy blog.

Chocolate Drizzled Twists

Ingredients

  • 2 ~ 2.5 oz bags Rudolph’s Cinnamon Twists
  • 1 ~ 12 oz bag of your favorite chocolate chips
  • Your favorite sprinkles, jimmies or nonpareils (optional)
  • Cookie sheet lined with wax paper
  • Spoon
  • Container / pan to melt the chocolate

Directions

Arrange Rudolph’s Cinnamon Twists on cookie sheet in a single layer. Melt chocolate slowly on stove top or in the microwave, stirring frequently. Using the spoon, drizzle melted chocolate on top of the cinnamon twists. You decide how “chocolaty” you want it! Place cookie sheet in a cool place to allow chocolate to harden.

For a festive touch, add sprinkles, jimmies, or nonpareils to your chocolate drizzled twists. Serve to your family and friends at all your Holiday Gatherings!

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Cinnamon Spice Pork Rind Cake

cook time: 35 minutes

prep time: 30 minutes

servings: 10 to 12

Cake Ingredients

  • 7 large egg whites
  • 2 cups pork rind flour*
  • 2 1/4 cups Splenda
  • 1/2 cup cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon cinnamon extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup scalded, soured heavy whipping cream**
  • 3/4 cup boiling water
  • 4 large egg yolks

Frosting Ingredients

  • 8 oz cream cheese
  • 1/4 cup butter
  • 1 Tablespoon vanilla
  • 1/2 cup Splenda

* 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 the 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 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 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 over beat the egg whites, as they will begin to lose their volume.

Gently fold in ¼ of the egg whites into the cinnamon batter. Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.

Bake for 30-36 min.

Thoroughly mix cream cheese, butter, vanilla, and splenda. Spread on cooled cake.

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