Cinnamon Pork Rinds Keto Churro

Cinnamon Pork Rinds Keto Churro

Indulge in the ultimate keto snack with sweet Cinnamon Pork Rinds Keto Churro, made from crispy, zero carbs pork rinds coated in a delectable blend of cinnamon and sugar. Those keto pork rinds are also the best low-carb alternative to breadcrumbs, keto cereal or high-carb treats, perfect for satisfying your cravings on the keto diet.

Course Small bites

Cuisine International

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Prep Time 15

Cook Time 1

Additional Time 8

Total Time 9 15

Servings

Calories 7kcal

Author Zuzana Paar

Equipment

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

Ingredients

500 g Raw Pork Skin
2 Tbsp Cinnamon
2 Tbsp Sugar Sweetener
Oil or Lard for deep frying

US Customary - Metric

Instructions

Prepare your ingredients for a quick start.
Ensure your skin is clean and cut into small pieces 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 a heavy pot to ensure the skin is permanently submerged in the water while cooking. Cook for about an hour.
Once you cook the skin thoroughly for an hour or so, take it out and let it dry and cool. Some of the skin still contains fat that needs cleaning up. With a sharp knife, scrape the fat to ensure you get the thinnest skin possible. Cut into the desired shape. Cut it into long strips if you want a churro-like look and shape.
Once all the skin is clean and cut, place them onto a dehydrator sheet. Switch on the dehydrator for eight hours. The dehydration time depends on the size and thickness of your skin. It should take about eight hours, sometimes less, sometimes more.
Once all the skin is dehydrated, collect them from the sheets and place them in a jar or a bowl for later.
Prepare a cooking pot with oil and switch the heat on for deep frying. Once the oil is fully heated, one by one, submerge the sticks of dry skin into the oil. It is advisable to use Tongs to make sure the skin doesn't fully twist.
When all the churros are deep-fried and still warm, it is advisable to coat them straight away; otherwise, the sweet mixture will not stick to the skin. Prepare a glass container where you add two tablespoons of sugar and two tablespoons of cinnamon. Mix it, and one by one, coat every single pork rind in the mixture.
Serve and enjoy.

Video

Notes

Cooking - Please do not skip the cooking step, as this is important for the skin to get soft, and you can cut the extra fat quickly. It is also needed to cook the skin, so your churros will puff up much more as they would not generally without cooking.

Coating - After I made the recipe, great advice was given to me by one of our readers to put the sweet powdered mixture into a ziplock bag and coat it that way. Fabulous tip.

Nutrition