The ultimate sweet and salty keto treat! This keto puppy chow is perfect for parties or as a delicious low-carb, sugar-free snack you won’t be able to resist!
INGREDIENTS
- 5 oz Epic Himalayan Pink Salt Pork Rinds (2 bags)
- 1 cup Lily’s Sugar-Free Chocolate Chips
- ½ cup creamy natural peanut butter (ensure the only ingredients are peanuts or peanuts and salt)
- 6 tbsp butter
- 2 tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp salt (only if using unsalted peanut butter)
- 1 ½ cups confectioners Swerve or granulated Allulose (blended into a powder)
INSTRUCTIONS
- Prepare the Sweetener – If using granulated Allulose, blend it into a fine powder before starting. A Nutribullet or similar blender works well for this. Allulose is recommended for its sugar-like taste, with Hoosier Hill Farms being a great option.
- Break the Pork Rinds – Place one bag of pork rinds at a time into a gallon-sized zip-top bag. Use a rolling pin to break them into small, Chex-sized pieces. If any large pieces remain, snap them in half by hand. Transfer the broken pork rinds to a large mixing bowl.
- Melt the Chocolate Mixture – In a heatproof bowl, combine the chocolate chips, peanut butter, and butter. Melt gently over a double boiler, stirring frequently, until smooth and fully combined.
- Enhance the Flavor – Stir in the vanilla extract, cinnamon, and salt (if using).
- Coat the Pork Rinds – Pour the melted chocolate mixture over the pork rinds. Gently fold and stir to coat each piece evenly, scraping the sides and bottom of the bowl as needed. The mixture may seem insufficient at first, but keep stirring—it will coat everything!
- Dust with Sweetener – In a separate large, clean bowl, add the powdered Allulose or confectioners Swerve. Transfer the chocolate-coated pork rinds into the bowl and shake or stir until fully coated.
- Cool & Store – Spread the coated Keto Puppy Chow onto a lined cookie sheet to cool completely. Once set, store in an airtight container.
Enjoy this crunchy, chocolatey, keto-friendly snack anytime!
