Cinnamunch Pizzelle

Cinnamunch Pizzelle

One of my ongoing goals is to use up low carb items hanging around in my kitchen.  I ran across a case of Cinnamunch Pork Rinds recently.  These are very yummy on their own, but I decided to use them in this recipe for some variety.  They work beautifully!

Cinnamunch Pizzelle

1 package Cinnamunch Pork Rinds*
1/8 cup granular erythritol
1 tablespoon Wheat Protein Isolate 5000
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla

Preheat pizzelle baker.  Make fine crumbs out of the pork rinds, either by running them through a blender or food processor or smashing them in the bag with a rolling pin.  It’s easier with a blender.  ;+)

In a medium bowl, mix pork rind crumbs with other dry ingredients.  Add egg and vanilla and mix well.

Place 1/8 cup of dough slightly behind the center of each mold in pizzelle baker.  Close lid, lock, and bake for about 30 seconds until golden.  These bake quickly!  Remove from baker onto a plate to cool (they will stick to cloth).  They are floppy at first, but will stiffen as they cool.

This makes 6 pizzelle with about 1 net carb each.

You can make these without the Wheat Protein Isolate, but they will be a little less firm.

* I can no longer find Cinnamunch Pork Rinds.  You can try subbing plain pork rinds (2.5 oz), adding cinnamon and more erythritol to the recipe.

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