Why the obsession with Pork Rinds? (Includes 3 crowd pleasing Keto recipes!)

If you would have asked me last year at this time if I would eat Pork Rinds let alone do a segment about Pork Rinds my answer would have been heck no! My reasoning would have been because of all the fat. Back then I was a fat hater, I wouldn’t eat anything with fat, fat was the enemy, fat was what made you, well, fat! Right!? Wrong! (Here is a clip of the segment)


Fast forward a year and I have gone Keto, (the Ketogenic Diet…when your body becomes a fat burner instead of burning off sugar)! Which means fat is what consumes most of my diet. That’s right, 80% of my diet comes from fat, and the remainder is protein, fiber, and net carbs. Notice something missing from my diet? Sugar! Sugar is a thing of the past for me. It wasn’t an easy path but one I am so glad I went down, the results have been astonishing. I didn’t realize what a hold sugar had over me, over my brain, and my body. I will NEVER go back. I am pleased to announce that the side effects of a sugar free, low carb, high fat diet has been weight loss, 15 pounds lost thus far, I have more energy, and my mind is so much sharper.

Eating low carb, high fat, and often high calorie deliciousness was tough at first. Sure it was easy for me to consume the healthy “normal” foods so to speak, like salmon, pork, spinach, eggs, avocadoes, smashed cauliflower, etc. The tough part was when we would have pizza night, spaghetti & meatballs, when guest would bring chips and dip, or basically anything that involved bread, bun, or breading. Solution to the problem, Pork Rinds!!

Here are 3 AWESOME Low Carb High Fat recipes that have really helped me feed my cravings

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Faux Fried Chicken


8 chicken legs (drumsticks seem to be everyone’s favorite but you can use thighs, wings, breast, etc.)

1 bag Rudolph’s Pork Rinds crushed (hot & spicy if you are serving adults or regular for kiddos)

3 eggs, beaten

1 Tablespoon hot sauce


Place eggs, hot sauce, and chicken in bag or bowl for 10 minutes. Remove legs one at a time and roll around in crushed Pork Rinds. Grease pan, place legs on pan, and bake at 400 for 15 minutes on each side.

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BBQ Pork Rinds Pizza Crust (can use regular Pork Rinds for a pizza with pizza sauce, I just have a tough time finding sauce with no sugar thus this has become my fav pizza!! And it is great to serve to guests too!)


1 bag Rudolph’s BBQ Pork Rinds crushed

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

3 eggs, beaten

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Directions: Mix all the ingredients well, press into a nonstick greased pan. Bake at 350°F for about 8 minutes. Add your toppings, I mix a cup of shredded chicken with a cup of ranch dressing (I make my own so I have control over what’s in it), about a cup of shredded chedder cheese, and slices of bacon on top then re-bake until cheese and toppings are hot. This recipe can easily be doubled but just bear in mind that it is VERY filling!


This is a good one for Homegating/Tailgating or on a Tuesday afternoon, lol!!

Beer Dip with Pork Rinds


2 packages (8 ounces each) cream cheese softened

2Cups Shredded Cheddar Cheese

1 packet ranch dressing mix

½ cup beer (or more…depends on how many carbs you want in it and how thick you want it)


Toss everything in the food processor and puree!! After a few minutes check the thickness and if need be add a bit more beer, once it is to your liking remove and place in bowl. Grab a pork rind, spoon dip on the pork rind and enjoy! It gives you that same satisfaction as a chip, the crunch and crispiness is perfect!


Interested in learning more about the Ketogenic Diet? Here are a few resources I found quite useful.







Low-Carb Cookouts & Tailgating!

When you think cookouts, grilling, or tailgating what comes to mind, the classics…hotdog, hamburger, chips & salsa, potato chips, etc.? Well this Labor Day we kissed tradition goodbye. We threw caution to the wind. We went where no man wants to go. We went bun free!!! That’s right; we opted for a low-carb adventure!! I planned ahead, I had my low-carb trip-tik in hand, all hotdog and hamburger buns were officially sent packing, and chips were given the cold shoulder. And I am so glad we did, it was such a glorious adventure, the crispness, the textures, the layers of utter deliciousness, where so apparent without the measly buns to distract the taste buds!

So what was on the menu?

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Savor the Dates; Date infused with a Walnut & Wrapped in Bacon (makes 24)

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24 pitted dates

24 walnuts

12 slices of Bacon halved

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  1. Place parchment paper on a cookie sheet
  2. Preheat oven to 400 degrees
  3. Place walnut inside each date
  4. Then wrap each with a ½ slice of the bacon & place on parchment paper
  5. Bake for 15 minutes
  6. Let cook for at least 5 minutes then enjoy! Savor every bite. Close your eyes and take note of the texture, the crispy edges of the bacon, the softness of the date, the beautiful combination of savory & sweet…really Savor the Date!


Mini Peppers slathered with Wholly Guacamole & Salsa (makes 40)

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20 mini-peppers

I used Wholly Guacamole (I purchased the individual serving sized containers & used 4…Costco, baby!)

Salsa (again I purchase from Costco) but you can find some great recipes for salsa HERE

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  1. Cut off top stem and half the mini peppers the long way, clean out all seeds
  2. Slather Guacamole on each
  3. Take a spoon full of salsa and pour on top of the guacamole
  4. Chill in fridge till guest arrive. Or, if you are having a more casual gathering simply slice mini-peppers ahead of time and allow guest to use them like chips and dip in salsa and/or guacamole. Honestly, these taste a million times better than chips…if you are still missing the saltiness of a chip feel free to sprinkle mini peppers with salt before you dip/prepare them for guest. Enjoy the crunch, crispy texture of the pepper, and the best part, they fill you up much faster than chips!!

The Main Event:

Stuffed Roasted Red Peppers (makes 6 halves)

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½ vidalia onion diced

½ container of mushrooms diced

2 Tablespoons butter

1 Tablespoon Worcestershire sauce

1 can Dei Fratelli chili ready diced tomatoes

½ cup water

1 pound of ground meat

3 red peppers

1 container of goat cheese (sliced or crumbled)

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  1. Heat frying pan on stovetop at medium/high heat, add butter, Worcestershire sauce, can of chili ready diced tomatoes, onions, mushrooms, and meat. Cook till onions & mushrooms are tender and meat is fully cooked.
  2. While everything is cooking on the range slice peppers in half and remove all seeds.
  3. Place meat, mushrooms, onions, etc. in each pepper half.
  4. Place a little goat cheese on top of each pepper.
  5. Place stuffed peppers on the grill for roughly 4-5 minutes or until the pepper is tender and cheese starts to melt, but doesn’t burn.
  6. Grab a fork and dig in….but I must warn you, the flavors will have you thinking you are at a 5 star restaurant, not tailgating the big game or in your backyard, remember you’ve been warned!


Slawsome Deviled Eggs

Click HERE for recipe

This wasn’t a strict NO CARB event, just low carb & we allowed the carbs where they mattered most, in the beverages!! Because what’s a cookout, BBQ, or tailgating without some brew? And I was secretly stoked to show off our new beverage tub & stand!!

The pièce de résistance…..

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I am obsessed with this beverage tin!! It is great for gatherings with the girls, family cookouts, tailgating (just through the tin in the back of the truck!), etc. Thinking this might become my new go-to Wedding Shower gift….personalize with the couples name, anniversary date, etc. and done! Personalized creations are the best!


So, what are you waiting for? Are you up a glorious & delicious low-carb cookout or tailgating party? Know of any awesome recipes that are low-carb that I should try? Please feel free to share.