Do you love the taste of churros? If so, you’ll want to try Keto Pork Rinds with Cinnamon because they taste the same buttery and sugary as churros. The best part is they have no carbohydrates! It is the perfect way to maintain a keto diet while enjoying the taste of your foods.

Keto Pork Rinds With Cinnamon

Cinnamon keto pork rinds taste a lot different than traditional pork rinds. Most people who don’t like pork rinds enjoy cinnamon keto pork rinds because of their sugary taste.

Now before you freak out about the “sugar” aspect of the recipe, you’ll be happy to know it’s not simply sugar. The recipe uses natural monk fruit as the basis for its sweet taste. That means 0 grams of added sugars and 0 grams of carbohydrates. And if you love crunchy, healthy snacks, you will love this recipe even more.

Cinnamon keto pork rinds are ideal to have at breakfast time. Their sweet cinnamon tastes good with a hot morning cup of tea or coffee. It will also keep you warm during the colder fall and winter months.

What are Pork Rinds

Have you ever eaten pork rinds before? They are roasted or fried pig skins, depending on how you want to prepare them. Sometimes, you’ll hear the term “chicharrones” used to reference pork rinds. They are the same thing!

Although pork rinds contain high amounts of protein and fat, they have no carbohydrates. That is why they’re considered an excellent snack for people on a keto diet.

How to Sweeten the Keto Pork Rinds

If you’re not on a keto diet and don’t care about consuming carbohydrates, then you can prepare your cinnamon pork rinds with sugar. Those who want to cut out carbohydrates from their diets can use a natural sugar compound like erythritol.

It is found naturally in certain foods like swerve and monk fruit. Your local grocery store should sell these natural sweeteners, but you can always purchase them from Amazon if they don’t.

Keto Pork Rinds With Cinnamon Recipe

It’s quite simple to make these Keto pork rinds; all you need to do is follow the instructions below. 

Ingredients

• ¼ cup of melted butter
• 3.5 oz. of pork rinds
• ¼ cup of erythritol
• 1 tbsp. of ground cinnamon

Accessories

• 1-gallon size Ziploc bag
• Baking sheet

Instructions

1. Prepare the Pork Rinds:
   • Place the pork rinds in the Ziploc bag.
   • Pour the melted butter over the pork rinds in the bag.
2. Coat with Butter:
   • Seal the bag and shake it vigorously until all the pork rinds are evenly coated with butter.
3. Add Cinnamon Sugar:
   • Combine the erythritol and ground cinnamon to make a cinnamon sugar mixture.
   • Add this cinnamon sugar mixture to the bag with the butter-coated pork rinds.
   • Shake the bag again until the pork rinds are evenly coated with the cinnamon sugar mixture.
4. Baking:
   • Preheat your oven to 200°F (93°C).
   • Spread the coated pork rinds out in a single layer on the baking sheet.
   • Bake in the preheated oven for 20 minutes.
5. Cooling:
   • After baking, remove the baking sheet from the oven.
   • Allow the pork rinds to cool for a few minutes for optimal texture and flavor.
6. Enjoy or Store:
   • Serve and enjoy your keto-friendly snack!
   • Alternatively, store the cooled pork rinds in a Tupperware container in the refrigerator for later consumption.

Two Cinnamon Pork Rind Meals

Cinnamon Pork Rind Cereal – Keto diets usually exclude cereal because it’s loaded with carbohydrates. Well, the one advantage of pork rinds is they have no carbohydrates. If you were to crunch up cinnamon pork rinds into a bowl and mix them with almond milk, you would have the perfect keto cereal to eat in the morning.

Cinnamon Pork Rind Ice Cream – If you miss your ice cream while on a keto diet, you can still do something about it. Crunch up your cinnamon pork rinds and add them to keto-friendly ice cream (it does exist). You can also add sugar-free dark chocolate and whipped cream as well.

Check out these Keto Recipes:

Keto Eggnog Homemade Recipe

Easy Keto Mason Jar Ice Cream

Keto Chicken Wings

Keto Pepperoni Pizza with Cauliflower Crust

Keto Zucchini and Spinach Lasagna

Today, I’m here with another amazing recipe for a sweet, tangy, flavored Key Lime Cake. I would describe this cake as a bright, rich, and fluffy treat for spring. This incredibly easy cake with a delicious cheese frosting gives you a tangy burst of flavor you’ll never forget. It’s also great for your special summer occasions!

This cake has a perfectly balanced flavor of sweet and tart. This soft and juicy cake has many layers and is a perfect choice for your next Special occasion. You can enjoy this yummy cake even without an occasion to enjoy its rich tangy flavor. This unique and refreshing lime-flavored cake will earn you greatly appreciated.

Key Lime Cake with delicious Key Lime Cream Cheese Frosting

The word Citrus makes us think of the spring season. This cake serves as a great springtime dessert. You can enjoy this cake any time, but it’s ideal for special events like Easter, St Patrick’s Day, and Mother’s Day.

Like always, I try to bring you simple and easy versions of complex and extensive recipes, ensuring they still have the same great taste and presentation. Here I am with another great but timesaving recipe that you can follow easily; the result is simply outstanding. You won’t have to spend hours in the kitchen baking this cake. It’s easy and simple but still remarkable in taste and will surely exceed your expectations!!!

Tips & Tricks to make the Best Key Lime Cake:

Whip the eggs, oil, lime juice, whole milk, and lemon zest together for 2 – 3 minutes. It is highly recommended to use FRESH lime juice for this recipe. Fresh lime juice gives a different flavor to the cake. Zest the limes before squeezing them to collect the juice because it’s easier to zest them when they are round and harder.

Fold the dry ingredients in and pour the batter into the greased cake pans. It is very important to grease the cake pans before pouring the batter so that the cakes can come out of the pans easily. You can use either two 9-inches pans or three 8-inch cake pans. If you’re using three 8-inch cake pans, the cake layers will be thinner and baked in less time. You can also make this cake in a 9 x 13 pan.

After the cakes have been baked, set them aside to cool; meanwhile, prepare your frosting by whipping the softened cream and butter together for about 4 minutes until it becomes light and fluffy. This 4-minutes whipping makes the extra frosting light. Now add powdered sugar in the mixture and whip for just 1 minute. You can add more powdered sugar if the frosting is stiffer. Fold the lime zest and lime juice in the frosting.

Remove the cakes from the pan. Spread the frosting on the first cooled layer of the cake. Pace another layer of the cake on top of it. Spread the frosting on the top of the second layer too. An angled spatula can spread the frosting evenly on the cake layers. Garnish the cake with fresh lime slices.

Key Lime Cake Recipe

Ingredients

For Key Lime Cake:

• 2 cups of Flour
• 3 large Eggs
• 2 cups of Sugar
• 1 & 1/3 cup of Whole Milk
• 1 cup of Canola or Olive Oil
• 1 Tablespoon of Fresh Lime Juice
• 2 Tablespoons of Fresh Lime Zest
• 1 teaspoon of Baking Powder
• 1/2 teaspoon of Baking Soda
• 1 teaspoon of Salt

For Cream Cheese Frosting:

• 1/2 cup softened Butter
• 8 ounces of softened Cream Cheese
• 4 to 41/2 cups of Caster Sugar
• 1/2 teaspoon of Fresh Lime Zest
• 1 Tablespoon of Fresh Lime Juice
• Fresh Lime Slices for Garnishing.

Instructions

• Preheat the oven to 325°F.
• Take a large mixing bowl and add whole milk, oil, eggs, lime juice, and lime zest in it. Whip them well for 2-3 minutes.
• Take another large bowl. Now add flour, sugar, baking soda, baking powder, and salt in it. Mix them well and stir into the egg mixture and fold softly.
• Take two 9-inch or three 8-inch cake pans and spray them with nonstick cooking spray. You can also use oil or butter to grease them. Pour the batter into the pans. If you’re using three 8-inch pans, bake them for 20-26 minutes or until the toothpick comes out clean. But if you’re using two 9-inch cake pans, bake the cakes for 30-36 minutes. When baked, take them out and let them cool.
• For Cream Cheese Frosting:
• Take a large bowl. In this bowl, mix the cream cheese and butter together for 4-5 minutes until it becomes light and fluffy. Keep scraping the sides of the bowl frequently. Now add powdered sugar, lime zest, and lime juice in the mixture. Mix it well and chill the frosting.
• Remove the cakes from the pans. Place the first layer of the cake and spread frosting on top of it. Now place another layer of the cake over the first layer. Again spread the frosting on the top of the second layer. Place the third cooled layer on the top of the second layer. Spread the frosting all over the cake. Garnish it with freshly sliced lime pieces.

Sorullitos de Maíz recipe, aka Sorullos, are the most fantastic corn fritters from Puerto Rico that are soft inside and crispy outside. In Puerto Rico, these fritters are served as breakfast, appetizers, or as a side dish. You can add some cheese to make it the best snack ever!

Sorullitos de Maíz is just like hush puppies or corn nuggets with a super crispy outer crust filled with a sweet, buttery, and creamy filling on the inside.

Sorullitos de Maíz is basically deep-fried Polenta sticks. You just have to cook the dough, shape it, and then fry it out deeply and you will have the most delicious snack with a sweet buttery inside and a crunchy outside.

Sorullitos de Maíz Recipe

If you search online, you can find many recipes to make Sorullitos. Some people add butter and milk, while others just like to add cheese. I’ve got this recipe from my Aunt and both my Grandmothers this is the recipe. No one can help you better other than your own home chefs.

You can add sugar to Sorullitos accordingly to serve them as breakfast, lunch, or dinner. Sorullitos are completely savory with little or no sugar at all.

If you add a few tablespoons of sugar to them, they will give you a donut-like sweetness. I always make them a little sweet, just like my cornbread. You can use any cheese as per your choice; this recipe is not strict, like, for example, this Roman Suppli, which uses Mozzarella, Parmesan, and Pecorino Romano cheese. I mostly go for sharp cheddar cheese, but some people also use Gouda, Edam, or American cheese.

Some people stuff Sorullitos with a cheese slice, but I just add the cheese into the dough, which is more accessible and timesaving as well.

If you want to make Sorullito with a gooey, cheesy center, just place a small piece of cheese in the center when shaping and pinch the dough to pack the cheese tightly. The dough shouldn’t be crumbly or sticky. It should be flexible and springy.

You can make it so by adding a little more cornmeal or water to it. Once you have attained the right consistency, take out a rounded tablespoon of dough and shape it into a roll or small log. Make many more like this and deep-fry them into the oil.

Sorullitos taste great when served hot or at room temperature. Try to eat them the same day they are cooked to have the same great taste. Serve these mouthwatering Sorullitos with your favorite dipping sauce. Hot sauce or honey are some of the best options.

This Puerto Rican recipe is the most versatile and easy-to-make recipe you would ever make. You can make Sorullos with or without cheese. They taste great when served as a breakfast with hot coffee. You can save a couple of Sorullos for a lunch snack. But to be honest, you won’t be able to save any because other people are going to grab them all, lol.

Ingredients

• 1^1/4 cups of Finely Ground Cornmeal
• 2 cups of Water
• 1 tablespoon Butter
• 1 teaspoon Salt
• 2 – 4 tablespoons Granulated Sugar
• 1 cup shredded Cheddar Cheese (4 oz.)

How to make Sorullitos de Maíz

• Take a medium saucepan and place it on medium heat. Add water, salt, sugar, and butter to it.
• Mix them well and bring the mixture to a boil. Now slowly add the cornmeal mixture and whisk well. Stir continuously, using a spoon, for 3 – 5 minutes or until the dough turns into a softball. Remove it from the stove and add cheese to it. Mix it well until the cheese combines well.
• Let the dough cool down until you can touch it without burning your hand. If the dough gets crumbly, just add a little warm water, and if the dough gets sticky, add more cornmeal. Just keep in mind that it’s better to make the dough a bit sticky. Keep the dough springy and smooth, and ensure no lumps are in it.
• Now take one tablespoon of the Surollo dough and knead it a little bit with your fingers until it gets smooth. Make small log-shaped rolls 3 inches long and half an inch wide. Shape all the remaining dough into the rolls.
• Now fry these rolls in hot oil (at least 1 inch deep) at 350°F. Don’t overfill the oil pan. Instead work in batches. Cook them for 3 – 4 minutes or until they get golden brown. Remove them from the oil and drain the excess oil on paper towels. Serve them hot and enjoy the incredible unique taste.