Homemade Sweet Keto Churro Pork Rinds – Chicharron

Those Homemade Sweet Keto Pork Rinds, with a Churro taste, are the best and crunchiest Keto Snack you have been waiting to have. Deep-Fried to golden perfection filled with collagen, this Sugar-Free, and Gluten-Free Sweet Chicharrones are always gone in minutes of making them. 

The Best and Crunchiest ever Keto Snack

This recipe is a combination of everything you have been waiting for from a snack in our lifestyle.

This keto snack could be called, Sweet Pork Rinds, Cinnamon Chiccharron, Keto Churro, Granola Cracklings and more. Just pick your favorite. It is all combined in one recipe. 

The most important, this is the best ever Keto Snack you wanted and needed. But we do have so much more. Have a look at our Small Keto Bite Recipes. 

What is Pork Rind?

Before you say no to this just because of the name, just read. 

Pork rinds are a big staple in a Keto or a Low Carb Lifestyle. They are a perfect replacement for various dishes we are trying to make with very low carbohydrate content. 

To sum it up, Pork Rinds are skins from pork, that has been fully cleaned. Various countries have their own recipes and staples on how best to use those Pork Skins. 

They can be fried, rendered or roasted.

I have also made a simple basic Recipe for Pork Rinds, just in case you would like to have a look at.

Just in case you will buy a Pork Fat by mistake as I did, you can make a perfect Pork Lard Scratchings that will last you forever.

Are Pork Rinds Keto?

With zero carbs, Pork Rinds are the best ever Keto snack you can have.

Keto Churro Pork Rinds

My story on how I came up with Churro looking and tasting like Keto Cracklings is pretty usual. 

As I was making some pork Rinds for us, I have completely forgotten to flavor them. And as I finished frying them, after my first bite, I realized, I did something not so good. 

Those Cracklings just needed to be flavored a bit. Salty or savory, they just need to be. Otherwise, they do not really taste like anything. 

Keto Churro Idea

So as I did not flavor them, my head started spinning with ideas about what to do. And since they were still warm and I was at that moment craving something sweet, I thought of Cinnamon and sugar.

Cinnamon is always in my head, I add it to whatever I can. 

I have my morning Brew Coffee – a few cups – every single day with a splash of freshly ground cinnamon I have directly from Sri Lanka. 

So as those not so yummy cracklings were still warm, I quickly mixed up a bit of cinnamon and sugar and rolled them in the mixture.

O MY GOD

They were so so good, that I had to do them the next day and the day after. And that is how my recipe was introduced first to my family and later on to quite a few of my friends. 

And as they look and taste a bit Like Churros, that’s how my name came into as an idea.

Cinnamon Churro Keto Pork Rinds Recipe

Tools you might need:

• Dehydrator
• Big Pot
• Food Tongs
• Glass Casserole to roll the churros in

Ingredients you need:

• Lard or Oil
• Pig Skin 
• Cinnamon
• Sugar Sweetener

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*Exact measurements are listed in the recipe card below.

STEP BY STEP INSTRUCTIONS ON HOW TO MAKE HOMEMADE SWEET PORK RINDS – CHICHARRONES

First Step: Cook the skin

Make sure your skin is fully clean and cut into pieces small enough to fit in a cooking pot. Place all the skin into the cooking pot and cover with water. On top of the skin you’re going to cook, place some heavy pot to make sure the skin is always submerged in the water while cooking.

Sorry for my broken piece, but that was the heaviest I had in the kitchen which fitted.

Cook for about an hour.

Second Step: Clean and Cut

Once the skin is fully cooked for an hour or so, take it out and let it dry and cool. 

Some of the skin still contains some fat that needs to be cleaned up. With a sharp knife scrape the fat to make sure you get the thinnest skin possible. Cut into the desired shape. If you want to have a Churro like look and a shape cut it into long strips.

Third Step: Dehydrate

Once all the skin is clean and cut place them on to a Dehydrator sheets. 

Switch on the dehydrator for eight hours. The time of the dehydrating really depends on the size and thickness of your skin. It should normally take about eight hours sometimes a bit less sometimes more. 

I usually keep it throughout the whole night and in the morning all the skin is fully dehydrated. If you have more layers It is always suggested to swap trays from time to time so the dehydrating process gets evenly distributed.

Fourth Step: Collect

Once all the skin is dehydrated collected them all from the sheets and place them either in a jar or a bowl for later.

Fifth Step: Deep Fry

For deep frying prepare a cooking pot with oil and switch the heat on. Once the oil is fully heated, one by one submerges the sticks of dry skin into the oil. It is advisable to use Tongs to make sure the skin doesn’t fully twist.

For a better understanding, have a look at the video where I hold each skin stripe with two tongs to make sure the churro look stays fully intact.

Sixth Step: Coat

When all the churros are deep-fried and still warm it is advisable to coat them straight away otherwise the cinnamon and sugar would not really stick onto the skin. 

Prepare a glass container where you add 2 tablespoons of sugar and 2 tablespoons of cinnamon. Mix it together and one by one coat every single pork rind in the mixture. 

Serve and enjoy.

Tips and tricks. 

Please do not skip the cooking step as this is really important for the skin to get soft where you can be able to cut the extra fat easily. 

It is also needed to cook the skin, so your churros will puff-up much more as they would not normally without cooking. 

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