This crunch, salty-sweet combination will knock your socks off in the morning, which is inconvenient if you’ve only just put them on. Oh well.
1 oz. pork rinds
2 tbsp. butter
1 cup vanilla coconut milk
2 tbsp. heavy cream
¼ tbsp. ground cinnamon
1 tbsp. erythritol
- In a pan on a medium heat, add the butter and stir until browned.
- Remove and add the heavy cream and erythritol. Mix well and return to the heat. Continue heating, stirring constantly until the desired caramel color is achieved.
- Add the pork rinds and mix them in, being careful to coat evenly.
- Place them into a container and put in the fridge for 20-45 minutes to cool them down.
Nutritional Info per Serving
Net Carbs: 2.7g