Low Carb Recipes

cook time: 15 minutes

prep time: 1.25 hours

servings: 12 to 16

Ingredients

• ½ lb. cream cheese, at room temperature
• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• 1 serrano chile, finely chopped
• ¼ teaspoon fresh lime juice
• sea salt to taste
• 2 cups (2oz.) crushed chicharrones (cracklins)
• Crackers of your choice

Directions

Place the cream cheese between 2 sheets of parchment paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.

Cut the avocado in half, remove the pit, and scoop the flexh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in cilantro, onion, chile, lime juice, and salt. Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of paper, roll up the cream cheese to form a log.

Coat the roll completely with the crushed chicharrones. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving with crackers.

The roll can be made in advance and refrigerated for 6–8 hours, then set out at room temperature for 30 minutes before serving.

Comments from Our Recipe Testers

Easy to mix; challenging to roll together.

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cook time: 1 hour

prep time: 30 minutes

servings: about 6

Ingredients

• 1 ½ lbs ground beef
• 1 cup pork rind crumbs
• 1 egg
• 1/3 cup tomato sauce
• 2 Tablespoons parsley
• ½ cup grated parmesan
• ¼¼ cup chopped onion
• salt and pepper to taste

Directions

Mix all ingredients together in a bowl, making sure to distribute pork rind crumbs evenly. Shape mixture into a loaf and place in a shallow nonstick baking pan. Bake in a preheated oven at 350 degrees for 1 hour.

Total Net carbs: 1.8 grams per serving

Comments from Our Recipe Testers

Flavor good. Texture not as moist as traditional meatloaf.

Low Carb Diets
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Ingredients

• 1 ½ pounds ground chuck (or other lean ground beef)
• ½ cup pork rinds—crushed
• 1 large egg
• 1 tablespoon worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 ounces canned mushrooms—do not drain
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon pepper

Directions

In a large bowl, mix beef with pork rinds, egg, worcestershire sauce, salt and pepper. Divide into 4 and form into patties. Fry for 4 minutes on each side to brown, then add the mushrooms and liquid. Reduce heat, cover and let simmer 15 minutes, turning patties after 10 minutes. If the liquid boils off, add another ¼ cup water.

Add the cream and remaining salt and pepper. Cover and simmer over very low heat an additional 10 minutes or longer—until patties are cooked through. Turn patties to coat with sauce, then pour any remaining sauce and mushrooms over to serve.

Total Carbs Per Serving: 14g. Effort: Easy

Your Diet Recipes
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cook time: 5 minutes

prep time: 25 minutes

servings: 2 to 3

Ingredients

• ½ of a 3–oz. bag of unflavored pork rinds
• 2 eggs
• ¼ cup heavy cream
• 3 pkts Splenda®
• ½ teaspoon cinnamon
• ½ teaspoon egg nog extract [optional]

Directions

Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like—or put them in a Ziploc bag—air removed—and roll them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a “gloppy” phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you don’t tell someone who eats them, they will never have a CLUE that these little french toast pancakes are made with pork rinds. And everyone loves ’em. Really. Yeah, really. Would I kid you?

Less than 1 carb per serving.

Extremely Important Notes:

Rinds that are super crunchy don’t work well for this. It’s also important that they be very well crushed—just one step above dust.

Also—remember to let it really get to its “gloppy” phase and don’t rush it. Plus, make sure the skillet is hot before you start adding the mix—with just enough oil to moisten bottom of pan but not enough to fry chicken in.

Lastly, while the egg nog extract is optional, it really adds something. If you don’t have any, we suggest you substitute a vanilla, rather than just leaving it out.

Adapted from Maehing Schenck from Summerville, SC
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Ingredients

• 5 ripe plum tomatoes, chopped
• 3 green onions, chopped
• ½ small red onion, chopped
• ¼ cup snipped fresh cilantro
• 1 clove garlic, minced
• 1 small jalapeno pepper, seeded and finely chopped
• 1/8 tsp. black pepper
• 1 bag of pork rinds

Directions

Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with plain pork rinds.

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Crust Ingredients

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rinds, finely crushed, 2 1/2-3 ounces
• 1/4 cup parmesan cheese
• 8 ounces mozzarella cheese, shredded
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Pizza Toppings

• 1/4 cup pizza sauce
• 8 ounces mozzarella cheese, shredded
• 4 ounce can mushrooms
• 2 ounces pepperoni slices
• 1/4 pound Italian sausage, browned and crumbled
• 1/4 cup green pepper, diced

Directions

Cut a circle of parchment paper* to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2″. If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 8-12 servings

Can be frozen

*I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands.

This is great pizza!

www.genaw.com/lowcarb
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Ingredients

• 1 bag pork rinds, crushed
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 3 eggs, beaten

Directions

Mix all the ingredients well, press into a nonstick sprayed pie pan, going up the sides. Bake at 350 F for about 8 minutes.

Add your toppings, then re-bake until cheese and toppings are hot. This recipe can easily be doubled to fit a pizza pan.

Comments from Our Recipe Testers

Easy to prepare, can be doubled for larger pan.

cook time: 25 minutes

prep time: 25 minutes

servings: about 2

That’s My Home 2000—2006
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prep time: less than 15 minutes

servings: 4 to 6

Ingredients

• 2 ounces pork rinds
• 2 teaspoons ground cinnamon
• 2 teaspoons granular sucrolose sweetener (e.g. Splenda) or regular sugar
• 2 tablespoons melted butter

Directions

Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle the melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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Ingredients

• 1 large eggplant
• 3 tablespoons extra-virgin olive oil, divided
• ½ pound ground beef
• Salt and freshly ground black pepper
• 1 small onion, diced
• 1 small red pepper, diced
• 3 cloves garlic, minced
• ½ cup freshly chopped parsley leaves
• ½ cup freshly chopped basil leaves, chopped
• 1 ¼ cup grated Pecorino Romano, divided
• ¼ cup pork rind crumbs
• 1 egg
• 1 15 oz. can chopped tomatoes, drained well.

Directions

Preheat oven to 350° F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1-tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, pork rind crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the 2 halves.

Top with chopped tomatoes and the remaining ¼ cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

We used Shirataki spaghetti, well drained and rinsed in hot water along side mixing it into the stuffing.

Makes 4 servings

lowcarbfriends.com
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Ingredients

• 1 lb. Walleye
• 2 eggs
• ½ cup milk
• ½ cup ground or chopped pork rinds
• ½ cup any fish breading
• Vegetable oil for frying

Directions

Mix eggs and milk together. In a separate bowl, combine pork rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

Makes 6 servings (1½ cups)

Steve Rumer, Recipe Contest Winner from the Harrod Pork Rind Festival
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