• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

June 4, 2017

Scotcheroos

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

13.4Kshares

Deliciously crispy low carb peanut butter bars with a rich chocolate topping. These healthy keto scotcheroos are a fun and tasty snack.

Low Carb Keto Scotcheroos - crispy caramel peanut butter bars.

Hard to believe you can make keto version of scotcheroos. But it is true, indeed and each of these deliciously crunchy peanut butter caramel bars has only 3g net carbs per serving. If you love bar cookies like I love bar cookies, be sure to also check out my Keto Magic Cookie Bars and the awesomely delicious Keto Tagalong Bars.

Forgive me, people. I am really not normally one for cutesie names for recipes; typically, I stick with descriptive titles that tell you exactly what you’re getting.

But sometimes the choice is not mine. Sometimes, I am creating a low carb dessert that is modelled after a recipe that already exists, and I have to just go with it. I have to give a nod to the aforementioned cutely named classic, so that people know I’ve created a healthy keto version.

Really, if I was to go with my gut here, these would be called something like Low Carb Peanut Butter Caramel Crunch Bars. Or maybe Chocolate Peanut Butter Caramel Crunch Bars, although that’s a bit wordy for me. But it certainly is descriptive. If I could find a way to work in  pork rinds without making it sound like a tongue twister, I’d do that too.

Low Carb Grain-Free Scotcheroos

Pork Rinds in a Keto Dessert?

Because yep, this deliciously crunchy treat is made with crushed pork rinds. Does that wig you out? Some of you diehard low carbers won’t be in the least put off by that, but some newer folks might be a bit freaked out.

I admit that there was a time when the idea of pork rinds in my dessert would have given me the heebie jeebies. Because I used to associate pork rind consumption with all sorts of unhealthy dietary practices.

And let’s face it, some pork rinds are pretty darn junky, fried in some unhealthy oils. But I’ve come to understand that REAL chicharrones should basically be cooked right in their own fat. They are making quite a comeback and I’ve had some glorious ones at restaurants. I’ve even made my own homemade pork rinds…delicious but a lot of work and your house smells like fried food for days afterward.

Deliciously crisp caramel peanut butter bars made with pork rinds!

And now there are some really great, truly healthy pork rinds on the market. They are pricier but worth it, in my opinion. I’ve tried a couple of brands and I definitely have my favourites. Bacon’s Heir has some great flavours but for the life of me, I can’t figure out why they cook them in olive oil and not in the pork fat itself.

I like the salt and pepper pork rinds from Epic but they are salty enough to sort of cut up my mouth if I eat more than a small amount at a time. I love the Classic Chile Salt pork rinds from 4505 Meats best as they are lighter and fluffier, but I don’t like their BBQ or Jalapeño Cheddar flavours.

I also tried these Galactic Hog Skins because they were less expensive but I really did not like them much. Not light and crisp enough and the flavours all had an artificial taste to me.

Low carb keto caramel peanut butter bars

How To Make Low Carb Scotcheroos

In our little low carb world, things like Scotcheroos are typically off limits because they are made with crispy rice. But I’d been eyeing them for sometime, wondering if there was a way. Because peanut butter, caramel and chocolate, with something crispy in it? Heck yeah!

Using crushed pork rinds: It can seem odd, a savory snack in a sweet recipe. But it really works! Pork rinds are really the only truly crunchy keto ingredient that can replace something like rice krispies. Get the most neutral flavor you can find. You can crush them in a bag with a rolling pin or chop them up in your food processor.

Line your pan with parchment: This is a no-bake recipe that uses plenty of butter and peanut butter. Lining the pan with parchment will ensure that you can easily lift the scotcheroos out once they set properly.

Use caramel or butterscotch flavoring: Scotcheroos are usually made with butterscotch chips, so using an extract like caramel or butterscotch can help you get the classic scotcheroo flavor.

Melt the chocolate with a little coconut oil: This helps it melt more smoothly and evenly, and also makes the chocolate topping softer when the bars are ready to be served.

Want them to be coconut-free? I get this question frequently since some people really detest coconut. You can replace the flaked coconut with sliced almonds, and the coconut oil with ghee or butter. The chocolate tends to melt more thickly when using a dairy-based fat, but it does work.

Chill them properly. This is by far the hardest part of making keto scotcheroos! Waiting for them to chill and firm up requires the patience of a saint. Because if you’re like me, chances are you tasted the mixture along the way and you nearly swooned from the crispy sweet deliciousness.

Want more delicious keto peanut butter recipes?

Peanut Butter Mug Cake

Keto Peanut Blossoms

Keto Peanut Butter Brownies

Peanut Butter Granola

Chocolate Peanut Butter Lava Cakes

Keto Peanut Butter Bars

5 from 14 votes
Low Carb Grain-Free Scotcheroos
Print
Scotcheroos
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Deliciously crispy low carb peanut butter bars with a rich chocolate topping. These healthy scotcheroos are a fun and tasty snack.
Course: Dessert
Cuisine: Dessert
Servings: 25
Calories: 147 kcal
Ingredients
  • 1/2 cup butter
  • 3/4 cup peanut butter
  • 2/3 cup powdered Swerve Sweetener
  • 1/2 tsp caramel extract or butterscotch extract
  • 4 cups coarsely crushed pork rinds About 3 ounces - measure out AFTER crushing
  • 3/4 cup flaked coconut
  • 6 ounces sugar-free dark chocolate chopped
  • 2 tbsp coconut oil
Instructions
  1. Line an 8x8 inch baking pan with parchment paper or waxed paper, leaving an overhang for easy removal.
  2. In a large saucepan over medium low heat, combine the peanut butter, butter, and sweetener. Stir until melted and smooth, then stir in the caramel extract.
  3. Add the crushed pork rinds and flaked coconut and stir to coat well, then press this mixture firmly into the prepared baking pan. Chill until firm, about 1 hour.
  4. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together. Spread over the chilled bars and let set in the fridge, about 20 minutes.
  5. Lift the bars out by the parchment paper edges and cut into squares with a large, sharp knife. These are rich so cut into 20 to 25 squares.
Nutrition Facts
Scotcheroos
Amount Per Serving (1 bar)
Calories 147 Calories from Fat 117
% Daily Value*
Fat 13.02g20%
Carbohydrates 4.93g2%
Fiber 1.99g8%
Sugar 0.98g1%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.

 

13.4Kshares

Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: chocolate, peanut butter, pork rinds

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Elizabeth says

    June 4, 2017 at 8:39 am

    I can’t get pork rinds where I live (in stores or through the internet). Any way I can still makes these? They look delicious!

    Reply
    • Carolyn says

      June 4, 2017 at 2:45 pm

      I can’t think of anything else that has the right crispness for this recipe without raising the carb count. Wish I could!

      Reply
      • Leigh says

        February 21, 2019 at 8:17 pm

        How about ground sunflower seeds? As a plant-based eater, I don’t use pork rinds

        Reply
        • Carolyn says

          February 21, 2019 at 9:24 pm

          You can certainly try. It won’t be all that much like true scotcheroos.

          Reply
    • Paulina Cadena says

      June 4, 2017 at 9:38 pm

      You can’t find in Walmart

      Reply
    • Evelyn says

      June 19, 2017 at 2:24 pm

      Elizabeth, I don’t know where you live, but I found pork rinds on amazon.com

      Reply
      • elizabeth says

        October 9, 2017 at 12:32 pm

        I live in Brazil, so Amazon would be outrageously expensive! 🙂

        I actually just came back to this recipe because a friend just brought to my attention that pork rinds have arrived to our part of the world!!! Can’t wait to try this recipe!

        Reply
        • melanie sakowski says

          November 20, 2018 at 10:20 pm

          5 stars
          Brazil, chicharrones?

          Reply
    • Sara says

      July 14, 2017 at 1:59 pm

      I don’t have the extract. I do have toffee stevia and granular sweetner. Can you recommend amounts of them.

      Reply
    • Tanya says

      July 26, 2017 at 7:18 pm

      They are also called ‘bacon puffs’.

      Reply
    • Susan says

      August 19, 2017 at 8:43 pm

      Amazon

      Reply
  2. linda says

    June 4, 2017 at 8:40 am

    Hi Carolyn, Another keeper! I print out your recipes and find that recently the macros aren’t included. Of course I write them in after, but can you adjust?

    Thanks so much for all you do!!
    Linda

    Reply
    • Carolyn says

      June 4, 2017 at 2:44 pm

      I will ask my recipe plug in developers about that!

      Reply
  3. Kim says

    June 4, 2017 at 9:59 am

    Okay, I must be a dummy….with the new recipe system, I cannot tell what the net carbs are…can someone help….this is another keeper Carolyn….I was always wanting recipes to use with my pork rinds. I use them as chips in my beef cheeseball that I have on occasion 🙂

    Reply
    • Carolyn says

      June 4, 2017 at 1:29 pm

      Net carbs are simply the total carbs minus the fiber. For these, it would be 4.93 carbs minus 1.99g fiber = 2.94g

      Reply
  4. Sam says

    June 4, 2017 at 12:35 pm

    I was JUST telling my husband who is also low carb that I wished there were a low carb version of rice krispie treats. Pork rinds! Perfect! Thank you thank you thank you!

    Reply
  5. Ranee says

    June 4, 2017 at 3:11 pm

    We have a coconut allergy, do you think slighlty crushed sliced almonds would work as a sub? I love your recipes and it’s like you are a mindreader!!

    Reply
    • Carolyn says

      June 4, 2017 at 5:11 pm

      Yes, that should be fine for the flaked coconut.

      Reply
  6. Kay M says

    June 4, 2017 at 4:14 pm

    I really want to try these. Has anyone tried them? Would love to hear critiques.

    Reply
    • Betsy Stokes says

      September 2, 2017 at 1:11 pm

      I loved the texture, though they were a bit sweet for me. I do plan to make again. The texture was amazing!

      Reply
    • Hollie says

      September 10, 2017 at 11:38 am

      we were disappointed… the pork rinds had a greasy texture and strange aftertaste, I used lilly’s dark choice chips and they were bitter. the whole combo didn’t work for us.

      Reply
  7. Nikki Stone (Business) says

    June 5, 2017 at 12:42 am

    Is this almost like PB rice krispy treats?

    Reply
    • Carolyn says

      June 5, 2017 at 7:25 am

      Yup, exactly.

      Reply
  8. Mariam says

    June 5, 2017 at 11:11 am

    Carolyn, I’ve tried a couple of different times to use pork rinds to make rice krispie treats. There are plenty of LC marshmallow recipes out there. They’ve just never turned out quite right. The LC marshmallows seemed too flimsy. Was even thinking about Walden Farms marshmallow topping, but haven’t tried that yet.

    Have you….could you….experiment for us?

    Thanks for all your inspirations!

    Reply
    • Carolyn says

      June 5, 2017 at 11:59 am

      It’s been on my to-do list. I won’t go with Walden Farms, though. So much junky stuff in their products. But let me get thinking about it. Which LC marshmallow recipes have you already tried?

      Reply
      • Mariam says

        June 5, 2017 at 12:29 pm

        2 variations of a gelatin/egg white recipe. It’s been a couple of years.
        Agree on Walden Farms. No apparent food value….so many weird ingredients.

        Reply
        • Mariam says

          June 5, 2017 at 12:39 pm

          Oh, I think once I used the marshmallows with the pork rinds before letting them set up. The other time I used them like real marshmallows and added butter, etc. Neither time was memorable, but I am so sure it can be done that I at least tried a couple of times, haha. Good luck!

          Reply
          • Charlene says

            June 10, 2017 at 5:50 pm

            I haven’t experimented with LC marshmallows yet (keep meaning to), but I can tell you that any egg white recipe for regular ‘shmallows is *always* flimsy. They make a foamier product. You have to use just gelatin, sweetener, flavor, and dusting (coco flour?).
            Also, just a bit of feedback on this recipe: I liked it! More so the next day, after everything flavor-blended more. I did have to use *two* three-ounce bags of rinds to make four cups, because I used the denser, pre-made kind. Thanks for your work on this, Carolyn!

  9. Robin Rodgers says

    June 5, 2017 at 9:44 pm

    YUK! I thought, oh these look great. Then I saw the pork rinds….yikes. I’m sure many will try this, but I don’t eat pork or beef, not much chicken and I think most fresh, wild fish has plastic in it. Bummer. Oh well, you offer so many other great recipes and we just moved into our new home and finally, after 9 months of living in our friend’s basement apartment, have a full kitchen! Thanks!

    Reply
    • Cecily says

      June 11, 2017 at 6:16 pm

      I think ‘yuck’ is unfair since you did not make them or try them. We all see recipes that aren’t for our taste and we just pass them by to the next one. Carolyn’s recipes are by far the most consistently delicious low carb Inspirations I have come across. I’m very grateful Carolyn!

      In Joy,
      Cecily

      Reply
  10. Joy says

    June 5, 2017 at 9:53 pm

    I am a little skeptical about the pork rinds. I bought them once to add to a “breading” recipe and had to throw it out before I event breaded the meat because the smell was disgusting. Are there any other alternatives to pork rinds??? Please I beg you! Thanks for many great recipes!

    Reply
    • Carolyn says

      June 6, 2017 at 8:05 am

      I don’t like the smell of pork rinds either, but believe me that they work in this recipe. No alternatives. If you use chopped nuts, they will be delicious but not crispy and they will have a much higher carb count.

      Reply
      • Charlene says

        June 10, 2017 at 5:55 pm

        I was extremely skeptical, too. I have made a few savory recipes with pork rinds, and they are just too greasy for me. Flavor-wise, the rinds were not apparent in this recipe the next day; they had simply absorbed the other flavors. They do impart a bit of a greasy mouthfeel, but nothing that made me shudder (the way that pork rind “breading” does). Give it a try, see if they work for you!

        Reply
    • Cecily says

      June 11, 2017 at 6:19 pm

      There are pork rinds and there are pork rinds! We have a street fair here in Hawaii and somebody sells freshly made pork rinds! Also at a local grocery they make fresh pork rinds! They go stale very quickly and of course depending on what kind of oil they can become rancid quickly! Hang in there you might find some that work for you along with nose plugs! LOL

      Reply
      • Carolyn says

        June 11, 2017 at 8:18 pm

        Agreed, nothing like fresh chicharonnes! But the good ones from more “artisan” sources like Epic and 4505 Meats are pretty darn good in a pinch.

        Reply
      • Kim says

        June 14, 2017 at 6:28 pm

        Cecily, where in Hawaii? I will be on Oahu soon and if you are there, too, I would love to know where this street fair is located so I can try some fresh pork rinds. Thanks!

        Reply
        • Jj says

          June 26, 2017 at 8:08 pm

          Kim, I’m on Oahu! If you need organic produce and beef and also bulk azure and frontier wholesale co-op look into the Hawaii organic co-op on fb! They do group buys in almost everything!

          Reply
    • Alisa says

      July 24, 2020 at 4:37 pm

      5 stars
      I’ve been making these with creamy peanut butter and it finally dawned on me that I would probably really enjoy them with crunchy peanut butter! Sometimes I’m lazy and don’t melt the chocolate so I’ll throw some chocolate chips on top or just leave out the chocolate all together.
      Great idea in the comments about adding lc marshmallow.
      I love this recipe. It’s my go to snack. My favorite candy bar is Butterfinger or soft peanut brittle and this helps fill that void.

      Reply
  11. JL says

    June 6, 2017 at 9:06 am

    This recipe looks good to me! I had my qualms about pork rinds at first for breading and such but found they were better than expected. Otherwise, I have seen recipes using whey protein “crispies” or “puffs” used for crunch in this type of recipe.

    Reply
  12. Patty Marks says

    June 7, 2017 at 3:15 pm

    Yummy! You can’t taste the pork rinds at all; just the butterscotch flavor–genius! So easy to make, too!

    Reply
  13. Patty Marks says

    June 7, 2017 at 3:19 pm

    Yummy! You can’t taste the pork rinds at all! I would suggest finely grinding these as some pieces of pork rinds are hard as rocks; I almost broke my tooth! They are light and crispy and so easy to make! Thank you!

    Reply
  14. Linda says

    June 8, 2017 at 7:37 am

    I made these the other night for my hubby’s lunch box. They are GREAT! These Scotcheroos give you that “crunch” that is missing from many low-carb treats. They leave you satisfied and feeling like you just ate a candy bar, but without the guilt! (Due to the fact that a coconut-hater lives here, I did the “crushed, sliced almond” substitution. I also cut back on the extract a bit.) Thanks Carolyn =^)

    Reply
    • Linda says

      August 17, 2017 at 12:47 pm

      Another note: I have made these many times with great success! However; the other evening I inadvertently poured the crushed rinds into the pan of hot peanut butter mixture and continued to simmer for a minute or two. DO NOT DO THAT! Do NOT simmer the rinds at all… they become chewy & rubbery….. and lose their incredible crunch.

      Reply
      • Carolyn says

        August 18, 2017 at 7:10 am

        Aw, I am so sorry. Yes, only add pork rinds AFTER the peanut butter mixture is done and starting to cool.

        Reply
  15. Hope says

    June 8, 2017 at 12:53 pm

    So quick to make, maybe 5 minutes. I used one 3.5 ounce bar of Lindt 90% (what I had on hand) and about a tablespoon of coconut oil. Also, just crushed the pork rinds in the bag (opened the top) by hand and lightly with a rolling pin, so some pieces were bigger than others. I was worried they would get soggy, but the next morning they were still crispy and crunchy. Tastes really good and have that c-r-u-n-c-h that’s almost always missing with Keto/low-carb! Thank you for another great recipe, Carolyn!

    Reply
  16. Nadine says

    June 9, 2017 at 11:21 pm

    Oh, I can’t wait to try these! Do you really use the salt and pepper pork rinds?
    Thanks!

    Reply
    • Carolyn says

      June 10, 2017 at 7:34 am

      Yes, those are the ones I used, from Epic. The other flavours might come through too strongly.

      Reply
  17. Carol says

    June 10, 2017 at 5:20 pm

    Has anybody tried the UTZ brand of pork skins? Ingredients are just pork skins and salt. I saw them on another LC blog and they may work on this recipe. No weird flavors to compete with….

    Reply
    • specialmn1 says

      August 26, 2017 at 12:17 am

      They are my favorite! They are cheap on Amazon Prime, and they don’t have ANY funky porkiness. Plus, they are not overly salty. LOVE THEM! And I am using the big clear barrel with lid for organizing kitchen/household things in my basement. Win-win!

      Reply
  18. Anne O says

    June 10, 2017 at 7:22 pm

    **Must make treat – will be very favorite**
    Carolyn- I HATE pork rinds- have tried to eat them, trying to tell myself “they’re just like potato chips”. Uh, no.
    So I tried and failed to buy the Epic brand for this recipe, but 2 WF were out of stock. I bought the cheapest bag of pork rinds at Vons and kept my expectations low. I smiled when the pork rinds “snap-crackled-popped” like Rice Chrispys when added to the mix. Well… the result is unbelievable! The pan has not yet made it into the refrigerator as I have eaten two servings warm from the pan without chocolate. My sister tells me “ok wait til you add the chocolate”.
    Carolyn you gave us yet another winner! Many thanks. One request…. add a serious post about portion control–this ones a killer.
    Lol

    Reply
    • Nanabella says

      August 17, 2017 at 6:13 pm

      Cut & wrap in individual portions…
      put in ziplock bag & freeze
      VOILA! ???❤️

      Reply
  19. Anne O says

    June 10, 2017 at 7:27 pm

    Also….zero taste or smell of pork rinds in this recipe. And I used vanilla as I could not find caramel or butterscotch. So yummy

    Reply
    • Carolyn says

      June 11, 2017 at 12:22 pm

      Yay! Thanks for the lovely feedback.

      Reply
  20. Deb B says

    June 11, 2017 at 10:19 am

    As far as a source for GREAT pork rinds is of course, Amazon! They carry Lowry’s brand in plain(salted) and spicy. They are like microwave popcorn, come in a similar bag you put in the mico for about 75 or so seconds,depends on how strong your micro is. 75 seconds later you have a bag full of fresh, hot, crispy delicious rinds! They sell them in a box of I think 18 bags for less than $20, and if you have Prime, ships free. Even if you think you do not like rinds, try these. After discovering these, precooked rinds, like Epic taste stale to me.

    Reply
  21. Lisa says

    June 11, 2017 at 6:56 pm

    These are AMAZING!!!! Thank you so much for all the FABULOUS recipes, Carolyn!

    Reply
    • Carolyn says

      June 11, 2017 at 8:17 pm

      You’re welcome!

      Reply
  22. jaebea says

    June 11, 2017 at 8:17 pm

    I will be making these. I have used crushed pork rinds in other things and you can’t taste them. They become more like a crispy filler than anything. I am making her thin mints right now but these will be next!

    Reply
  23. Rachel says

    June 12, 2017 at 4:20 pm

    I am dairy free, could I substitute coconut oil for the butter 1:1? Maybe a little extra salt too?

    Reply
  24. Suzanne says

    June 13, 2017 at 5:28 pm

    I detest coconut. Will it make a big difference if I leave it out? Is there something else I can substitute for it instead?

    Reply
    • Carolyn says

      June 13, 2017 at 6:12 pm

      More pork rinds OR sliced almonds.

      Reply
  25. Susan Pelter says

    June 14, 2017 at 6:10 pm

    Carolyn, once again your genius shines! I made these a few nights ago and they are incredible! I am not a big pork rind fan (except for plain, every once in a while when I’m craving something crispy/salty), but I simply cannot tell these are not rice krispies in the recipe! SO delish! And quick! I didn’t have either of the extracts, so just went without. And I didn’t have enough pork rinds to make 4 cups, so halved the recipe and made it in a loaf pan. They were super easy and just terrific. Will definitely make again, and my hubs wants me to try a white chocolate topping… Thank you!

    Reply
  26. Rebecca says

    June 15, 2017 at 6:16 am

    I see many recipes with Lily’s chocolate or Chocoperfection. We’ve been on keto 6-7 weeks, but haven’t ventured into the chocolate world yet. I’m not a chocolate expert to begin with. Keto chocolate is expensive and I just want to make a few recipes here and there. Is there anyway to attain good results with cocoa powder or baking chocolate? REALLY wanting to make these for a get together Saturday.

    Reply
    • Carolyn says

      June 15, 2017 at 8:45 am

      You can try baking chocolate but adding your own sweetener will inevitably make it a bit gritty. Still delicious, though!

      Reply
      • Tami says

        June 16, 2017 at 12:02 pm

        I add some liquid stevia to unsweetened chocolate and it works for me.

        Reply
    • Sandy says

      June 23, 2017 at 1:41 pm

      Carolyn has a great recipe for making your own chocolate chips!
      https://alldayidreamaboutfood.com/2010/09/make-your-own-chocolate-chips.html

      Reply
  27. Sandy Cardon says

    June 16, 2017 at 7:32 pm

    You are a low carb treat goddess!! I was super skeptical because I don’t like pork rinds, but these are incredible!! Thank you!!

    Reply
    • Carolyn says

      June 16, 2017 at 9:23 pm

      Yay!

      Reply
  28. Les says

    June 18, 2017 at 12:04 am

    I tried this recipe today for the first time. I got my pork rinds at Aldi just pork and salt. My girlfriend tried these, she is not on Keto and didn’t know what was in them. The recipe fooled her she said they just like the real thing and has been eating them all day. Thanks for the awesome recipe!

    Reply
    • Carolyn says

      June 18, 2017 at 7:37 am

      That’s wonderful to hear!

      Reply
  29. Annette says

    June 28, 2017 at 1:30 pm

    Since I’ve been baking low carb for a couple years now, my family is pretty accustomed to your yummy treats…but it was pretty unanimous in our household, as far as a simple treat, this one wins hands down! Big hit!

    Reply
  30. Julie Martin says

    July 2, 2017 at 3:27 pm

    You are, quite simply, a GENIUS. I never would have thought of this. These are amazing!!! I had my husband crush the pork rinds (I did not accept anything larger than a rice krispie). I seriously do not enjoy pork rinds but I knew hubs would take care of these if they didn’t work for me. I agree with the previous posts: I can not distinguish between the crushed pork rinds and RK’s. Try the recipe, people.

    Reply
    • Carolyn says

      July 2, 2017 at 5:48 pm

      Yay!

      Reply
  31. Holly says

    July 2, 2017 at 7:43 pm

    Brilliant! Using pork rinds instead if Rice Krispies gave me an idea! Okay, since you are a genius at making formerly unhealthy carb recipes into amazing low Carb recipes, would you mind taking a look at this recipe and helping me make it low Carb? It was my family and I’s absolutele favorite recipe in our “unhealthy ” days. The two ingredients I’m not sure how to replace are the corn syrup (haven’t tried yacon syrup-maybe that’s an option?) and the vanilla pudding mix (I guess I could use sugar-free pudding, but hoping there’s a healthier low-carb/sugar-free way to do it).

    Heavenly Bars

    2 c. brown sugar
    3 c. peanut butter, divided
    1 c. corn syrup
    1 pkg. instant french vanilla pudding, divided
    4 c. rice krispies
    1 stick butter
    4 c. powdered sugar
    1/4 c. milk
    1 c. chocolate chips

    1. Melt (either in microwave or stovetop) brown sugar, 2 c. peanut butter, corn syrup and half of the pkg. of pudding mix.
    2. Add rice krispies.
    3. Spread in large bar pan. Cool.
    4. Beat butter, powdered sugar, milk and other half of pudding mix. Spread on rice krispies.
    5. Melt chocolate chips and 1 c. peanut butter. Spread on top. Refrigerate.

    Makes 35 bars.

    Reply
    • Cheryl P says

      August 18, 2017 at 9:48 am

      Holly, I think this would be super easy to low-carb! Use the peanut-butter crunch layer from this Scotcheroo recipe. Use the vanilla custard layer from Carolyn’s Nanaimo recipe https://alldayidreamaboutfood.com/2016/06/best-low-carb-nanaimo-bar-recipe.html, and make the chocolate topping from your original recipe using Lilly’s choc chips and peanut butter. You should get a pretty close approximation if I read the recipe correctly. Good luck!

      Reply
  32. LizD says

    July 13, 2017 at 2:44 pm

    Carolyn, these are so delicious they were ALL I wanted to eat. Next time I will have to do a half batch in a bread pan. Do you think they would freeze well? I truly struggled with portion control (oh, well, no control.) Thx.

    Reply
  33. Peggy D..... says

    July 21, 2017 at 7:36 am

    I was also hesitant because of the pork rinds and because I needed to sub some ingredients. I used coconut oil instead of butter and cashew butter instead of peanut butter. I’m dairy free and no peanuts. I made a half recipe in a bread plan. That was a mistake!! These were great in spite of the substitutions. How have you crushed the pork rinds? And how small? I just smashed in the bag and it was hard to get uniform. I wanted to whirl them in my vitamix, but didn’t want powder and the Epic were expensive but worth it. Wish they had a plain version without the pepper.

    Reply
    • Carolyn says

      July 21, 2017 at 8:59 am

      You don’t want them too small. Mine were uneven too but I liked it that way.

      Reply
  34. Amy Lynn DeMoss says

    August 5, 2017 at 12:27 pm

    I have made these twice this week — we generally have 5 – 7 people in our home, eating meals (all but two are adults). Anyhoo, when I cut these fabulous treats, they tend to crumble a bit more than I would like them to. Suggestions?

    Reply
    • Carolyn says

      August 6, 2017 at 7:57 am

      A little more peanut butter and/or butter might help.

      Reply
  35. Lynn says

    August 13, 2017 at 2:09 pm

    For those who can’t stand the smell of pork rinds, store them in the freezer. They take that gross smell away.

    Reply
  36. Lydia says

    August 14, 2017 at 4:19 pm

    Wishing to make these soon but have no powdered sweetener. I think its a little harder to come by where i live in a small town in England. I have natvia, do you think that could work instead? Thanks, lydia

    Reply
    • Carolyn says

      August 14, 2017 at 5:37 pm

      If you can grind your Natvia so it’s a little more fine, it should be okay.

      Reply
  37. iamse7en says

    August 16, 2017 at 8:28 am

    Wow. These are soooooo good. Made them last night and ate more than I should have. The kids liked them too. They’re like a Butterscotch rice krispies treat covered in chocolate!

    Reply
  38. jbuecheler says

    August 18, 2017 at 3:12 pm

    I feel silly for asking but what’s the best way to crush the pork rinds? It sounds really messy. In a big bowl, with your hands? In a ziplock baggie and a rolling pin?

    Reply
    • Carolyn says

      August 18, 2017 at 4:22 pm

      Ziploc baggie and rolling pin or even the palm of your hand works best.

      Reply
  39. Mama Owl says

    August 25, 2017 at 12:29 pm

    These are a definite danger in our house! While scotcharoos they are not, they are not chewy since no corn syrup, they are a GIANT WATCHAMACALIT! One bite and everyone at the same time said “WATCHAMACALIT!” That had to be one of the best candy bars around. Thank you so much for this! I think… LOL!

    Reply
    • Chrys says

      October 26, 2019 at 2:25 pm

      5 stars
      This is the review that sold me, lol. Making these this evening! Thank you for sharing this recipe and being a low carb genius!

      Reply
  40. specialmn1 says

    August 26, 2017 at 12:08 am

    To all the naysayers…have some faith! Do you really think Carolyn is going to post something gross?

    If you have trouble with pork rinds being “stinky”, keep shopping. Although I love Aldi, I have to say their pork rinds are a bit “porky” for my taste.

    The best brand I’ve found, overall, for lack of porkiness, is UTZ brand and it is a DEAL on Amazon Prime. I even have them on subscribe and save…one big barrel a month, so I am thrilled to find something like this to use them for! My HUGE 18 oz barrel costs just 5.93 on Subscribe and Save! Plus, I figured out that I could use those big clear barrels in my basement for storing kitchen utensils, ribbons, and all sorts of house hold things.

    Another great brand is Bacon’s Heir, but Utz beats them by a mile on price.

    Finally…if this hasn’t convinced the naysayers…think of our great-grandparents who made their pie crusts from lard…that’s pork fat! I remember the first time I made a pie crust from lard…I was afraid that it was going to taste porky, but it did not, and it was the best pie crust I ever made.

    Reply
  41. specialmn1 says

    August 26, 2017 at 12:22 am

    Carolyn, I’m so excited to try this recipe…I need to gather a few ingredients for it. I’ve never bought caramel or butterscotch extract…which one would you recommend the most (for best taste most importantly…and most useful for recipes?)

    My other question is this…which brand of sugar free chocolate did you use? I’m thinking something like Lily’s? I thought maybe you meant unsweetened, but I see that you didn’t add a sweetener to the chocolate topping.

    Thank you!

    Reply
    • Carolyn says

      August 26, 2017 at 7:40 am

      Yes it is Lily’s and I link to it right in the recipe so people can see what I am talking about. Same with the caramel extract but here’s a direct link to the one I use: http://amzn.to/2vxQuIi

      Reply
  42. Sheila says

    August 26, 2017 at 11:49 am

    Has anyone tried making these with another nut butter? I’m staying away from legumes and, unfotunately, peanut butter gives me heartburn.

    Reply
    • Carolyn says

      August 26, 2017 at 5:54 pm

      You could easily do it with sunflower seed butter.

      Reply
      • Sheila M Bassett says

        August 27, 2017 at 8:23 am

        Thanks so much! I’ll give it a try

        Reply
    • Ilana says

      September 2, 2017 at 10:07 am

      My youngest daughter is allergic to peanuts so we have no peanut products in our house. I’ve made this recipe many times and always use almond butter. It tastes wonderful. Actually, whenever I read a recipe that calls for peanut butter my mind automatically substitutes almond butter as I’m reading.

      Reply
      • Carolyn says

        September 2, 2017 at 11:02 am

        Well perfect then! This would probably also be good with Sunbutter

        Reply
  43. Amanda says

    August 27, 2017 at 4:06 pm

    I emailed epic and suggested they make a plain or cinnamon flavor since there are so many recipes coming out using pork rinds. Everyone should! You even get a coupon?

    Reply
  44. Stacy Hansen says

    August 27, 2017 at 6:51 pm

    I wanted to make another batch of these but am out of Lily’s. I do have Ghirardelli 100% cocoa bars (no sugar) and cocoa powder. If I made the topping with one or both of these, what sweetener should I use. Would Swerve make the topping too stiff? I was wondering if stevia glycerite would be better. Thank you for any guidance!!!

    Reply
    • Carolyn says

      August 28, 2017 at 7:50 am

      I have some chocolate glazes that are made with unsweetened chocolate. Try making the chocolate shell from this recipe for the topping: https://alldayidreamaboutfood.com/low-carb-chocolate-coconut-caramel-cups/

      Reply
  45. Stacy Hansen says

    August 28, 2017 at 9:30 am

    Thank you!! I should have thought to search your recipes!!

    Reply
  46. Olivia says

    August 29, 2017 at 8:54 am

    I just have to laugh when I read recipes like this. How are people stupid enough to believe these bars are “healthy,” when they’re made from sugar substitute, 2 kinds of hydrogenated fat, artificial flavoring, fried PORK RINDS, and sugar-free chocolate? OH BUT WAIT: they’re gluten free. So they’re “healthy.”

    Try again, morons.

    Reply
    • Carolyn says

      August 29, 2017 at 9:22 am

      Hi troll friend. Instead of wasting your time belittling people and calling them morons, why don’t you actually spend some time educating yourself on the state of nutrition? You might actually find that things aren’t what they seem and that your pre-conceived notions and prejudices about what other people eat are, in fact, wrong. Or perhaps that’s what you are so afraid of, to discover that you are wrong? That would shake up your world view, wouldn’t it? And your ability to disparage other people, which appears to be a favorite pastime.

      Sugar substitutes like erythritol are perfectly natural, neither natural peanut butter nor butter contain hydrogenated oils, pork rinds are pure protein, and sugar free chocolate is delicious. While these are indeed gluten-free, they are also good for diabetics, such as myself. And don’t we “morons” who managed to get diabetes deserve a little treat too? Once in a while, surely.

      Reply
      • Jeanne Opperman says

        October 17, 2020 at 3:03 pm

        5 stars
        Carolyn, What a great response! I own 2 of your cookbooks and am on your website nearly daily. You’re the best! Thanks for all of your hard work and HEALTHY delicious recipes!

        Reply
    • Carolyn says

      August 29, 2017 at 9:34 am

      And I just have to laugh when I read comments like this, because they are so uninformed. 🙂

      Reply
      • Betsy Stokes says

        September 2, 2017 at 1:19 pm

        It is nice of you to laugh. It just shows you have a great and gracious attitude. My first response, I have to admit, is not as polite. I think we all get a little protective of our wonderful Carolyn!

        Reply
        • Carolyn says

          September 2, 2017 at 2:21 pm

          🙂

          Reply
    • Jen says

      September 5, 2017 at 11:06 am

      I think this comment points to some important issues when it comes to food… Recipes are only as good as our ingredients and many folks don’t understand true food quality. Yes, you could make this recipe with artificial sweeteners and flavors, margarine, peanut butter made with hydrogenated oils, and pork rinds laced with preservatives etc… However, you could also choose the natural alternatives (just follow Carolyn’s wonderful advice!). You’d be making two completely different food products from this recipe. I actually had a doctor – a specialist- tell me to avoid all artificial sweeteners when she heard I used stevia. I couldn’t believe a doctor did not know what stevia was. I also had a dentist tell me that “Stevia and other “health” foods like that, like organic apple juice are still bad for your teeth.” I’m thinking what does stevia have to do with organic apple juice??? I did not dare say the word “erythritol”. I don’t know why there is such a disconnect in knowledge when it comes to what food actually IS and it’s impact on our health. It’s up to us to change things so future generations do not face our struggles. I’m thankful for folks like Carolyn who are informing and educating others about smart food choices – REAL food choices. I know I’m preaching to the choir here – but share the knowledge with people in your own lives, you’ll be giving them the gift of better health.

      Reply
  47. Melissa says

    September 3, 2017 at 8:17 pm

    Intriguing blend of clueless and nasty above! I’d like to sit down with Olivia and start by giving her a hug. Then bring out a stack of literature detailing the changes in nutrition science over the last few decades to review extensively. Perhaps we could finish with a loving kindness meditation and then chow down on some delicious Scotcheroos. I would leave her not only with the few leftovers that she didn’t scarf down but also with a copy of your upcoming cookbook, which she would be gunning to purchase at that point 🙂

    Carolyn I”ve made literally dozens of your recipes over the years and they have set my low carb dessert loving world ablaze! And as a person facing autoimmune disease who cannot have either gluten or sugar, they have been a life saver as well.

    Now I am not a huge pork rind lover, but I love these! So inventive. I didn’t have peanut butter so I used tahini in mine and it worked really well. Next time on to peanut butter. Thank you so much for your delicious creativity!

    Reply
  48. Kathy says

    September 5, 2017 at 8:41 am

    What Melissa said…. I only came to this recipe to read the mean comment made by someone who hadn’t even made the recipe (nosey like that), and I became curious to see if pork rinds could really be disguised as dessert. So many reviewers couldn’t be wrong I thought, and with one exception I have loved every recipe I have made from this site. Not surprisingly, these squares are delicious!…5 stars!

    Now, my thoughts turn to a cracker recipe that I made eons ago, which used rice crispies and Imperial Cheese, and a little cayenne (if memory serves). Carolyn, if you remember this, and try to develop a copycat, I would love to make these again. Once again, let me express appreciation for all you do and your generosity in sharing these recipes.

    Reply
  49. Vmm says

    September 26, 2017 at 3:54 pm

    So are these bars dry/crispy or somehow the gooey, chewy, goodness that I drop over when I think of with rice crispy bars or scotcheroos? Just checking. Even great flavor isn’t tempting to me if not chewy:).

    Reply
  50. Laurie says

    October 3, 2017 at 12:05 am

    I don’t eat pork for religious & health reasons. Are there any healthy substitutes so that I can still try these and have them turn out right?

    Reply
    • Carolyn says

      October 3, 2017 at 6:32 am

      I can’t think of any truly crispy light low carb puffed item, like pork rinds. You can do some chopped nuts…it won’t be the same and will be higher in carbs so go easy on them!

      Reply
  51. Diana says

    October 13, 2017 at 10:28 am

    Could I sub the sugar free caramel torani syrup for the extract? I’ve been searching locally for the extracts and can’t find any and I want to make this like yesterday!

    Reply
    • Carolyn says

      October 13, 2017 at 1:24 pm

      It might make the chocolate seize so I’d go light on it or skip it altogether.

      Reply
  52. Sheila says

    October 22, 2017 at 10:49 am

    Hands down one of the best keto treats I have made. Thanks!

    Reply
    • Carolyn says

      October 22, 2017 at 11:55 am

      Yay!

      Reply
  53. Jessica says

    November 16, 2017 at 9:22 pm

    Does the black pepperflavor from the recommended pork rinds not come through in the recipe? I love Epic rinds because they’re SO crunchy and do not get soggy like other cheaper brands…but I’m more worried about the black pepper from these “original” flavored rinds making my scotcharoos taste savory.. ?

    Reply
    • Carolyn says

      November 16, 2017 at 9:32 pm

      You can sometimes taste it but honestly…I didn’t have a problem with it at all. I’d prefer to use the healthier pork rinds than the really junky ones.

      Reply
  54. tamara adamson says

    November 26, 2017 at 6:43 pm

    Holy cow! Just made these and am over the moon!! Scotcheroos are one of my favorite holiday treats and you’ve made them low carb. I made a half recipe (a little less than half sweetener) with caramel flavoring. I really felt like I was eating the real thing.. thank you – thank you – thank you!

    Reply
  55. Tanya says

    November 26, 2017 at 8:39 pm

    Recently, I had tried a keto scotcheroos recipe that my mom had recommended, and it was absolutely horrible! It was so sickly sweet, so I was a little hesitant to try your recipe, especially with the pork rinds (I don’t like them to start with), but I was more than pleasantly surprised. Both myself and the hubby enjoyed these tasty treats greatly. So, thank you for another wonderful recipe.

    Reply
    • Carolyn says

      November 27, 2017 at 8:27 am

      Glad to hear it!

      Reply
  56. Kendra says

    December 10, 2017 at 6:59 pm

    I’m really stunned to see this isn’t a five-star recipe! Heck, I’d give it 10.

    I have made this twice and it is positively amazing. Texture is bang on, sweet, salty, crunchy and smooth. Fed these to my husband’s co-workers and they were a HUGE HIT. We never elaborated they had pork rinds and not a single person questioned.

    Thank you for sharing this positively AMAZING sweet treat!

    Reply
  57. Anna D says

    February 19, 2018 at 11:45 am

    5 stars
    I just had to comment. These were amazing. I’ve been keto for almost 2 years now and these are by far the best dessert I’ve made. I had five pieces the first day I made them (I regret nothing!!). Thank you thank you thank you for your blog and recipes.

    Reply
  58. AnneB says

    April 8, 2018 at 11:39 am

    Have all my ingredients on-hand & planning to make for the kid’s treats (sunbutter sub, peanut allergy). Was excited to see 25 servings but then realized 8×8 pan? Really? My teen boys will laugh at that. I can see 12-16 but how tiny are we talking to yield 25 bars out of an 8×8 pan?? We have an undeniable issue with a sweet tooth in our house … these could be very dangerous!

    Reply
    • Carolyn says

      April 8, 2018 at 6:06 pm

      Sorry but when something is this sweet and carby, it needs to be smaller serving sizes. I feel strongly about moderation even with low carb and keto sweets.

      Reply
      • AnneB says

        April 10, 2018 at 7:24 pm

        5 stars
        Ok … made today & I completely understand! Wow … I cut at least 25 using a 9×9 pan. I used sunbutter (peanut allergy) and my 3.5oz bag of pork rinds yielded just 2 cups so I doubled my coconut. Used vanilla – didn’t have the others. Awesome! I’ll be sure to have 2 bags on-hand for next time. My husband & I both noticed the cooling sensation of the Swerve was well-masked. Nice job! A new family favorite!!

        Reply
  59. Mary says

    April 11, 2018 at 2:42 pm

    5 stars
    I love this recipe and I’ve made it several times. The first time I have to admit I didn’t wait to put it in the frigde for an hour and added the chocolate right away. I don’t think I even let it set before digging in. It is so good, I could wait. The second time I made it I did let it set before adding the chocolate, but the chocolate just ran down and it didn’t form the nice layered top like yours. I don’t care what I was doing wrong I just love this recipe. Now that I want to make it for friends and family, I want to know what I’m doing wrong. I want that layered look yours has, but I’ve never achieved even when I tried to be patient. Any added tips?

    Reply
    • Carolyn says

      April 11, 2018 at 4:26 pm

      Sounds like you have too many “holes” in your mix that the chocolate is sinking into. Maybe crush everything up a bit more? Mine did run down into some holes but most of it stays on top. What chocolate are you using?

      Reply
      • Jacki says

        June 15, 2018 at 10:35 pm

        5 stars
        I press the bottom peanut butter layer into the dish with waxed paper. It makes it solid and I get two distinct layers. I wouldn’t crush the pork rinds more…I’ve done that before and it didn’t have the same amazing texture and mouth feel.

        Reply
  60. Deborah says

    June 7, 2018 at 2:38 pm

    5 stars
    These are one of my son’s favorite treats (mine as well). I typically make a half batch for the two of us, and find an 8×4 loaf pan perfect… I cut the batch down the length and then 5 across for a total of 10. Perfect size.

    Reply
  61. Megan says

    June 26, 2018 at 10:49 am

    Hi Carolyn- love these and make them pretty often. My question is do you cut them when they are cold or at room temperature? I try to cut them after cooling and they break apart and I am left with just a lot of crumbs ( which are great in a bowl with the whipped cream by the way)– just wondering what I might be doing wrong that they tend to crumble when I cut them.

    Thanks much!

    Reply
    • Carolyn says

      June 26, 2018 at 12:14 pm

      Room temp cutting is probably best. That chocolate topping can get kind of hard and yes, it can make them shatter.

      Reply
  62. Allison says

    November 2, 2018 at 11:04 am

    5 stars
    These are the best keto peanut butter/chocolate treat EVER! Wow!! Thank you!! I didn’t have caramel extract so I subbed maple extract and it worked great! I gave some to my hubby and he would not have guessed it was keto! Thank you again!

    Reply
    • Carolyn says

      November 2, 2018 at 12:30 pm

      So glad to hear it!

      Reply
  63. Vicki L. says

    November 24, 2018 at 9:17 pm

    5 stars
    Best low carb recipe I’ve tried yet. Wonderful, thank you for sharing it.

    Reply
  64. Eileen says

    December 19, 2018 at 2:05 pm

    5 stars
    My daughter is so grateful — a version of this was her favorite Christmas cookie, and we have been unable to replicate it. Until now!! (Our version simply puts the chocolate between two layers of peanut butter & pork rinds, made by dividing the bottom layer in half.) Today we tried subbing half of the powdered Swerve with 1/3 c swerve brown sugar (we don’t have butterscotch flavoring and it’s not the kind of thing I’d ever think to look for, since this is the only use I’d have for it). SOOOOO good! The only problem was that it seemed to make the pb layers a little too crumbly. Any suggestions? We’ve thought of maybe xanthan gum or collagen powder, or maybe changing the brown/white proportions a little. (I suppose it’s also possible we over-ground the pork rinds and used too much. If that’s the case, all we’d need to do is either grind/measure more carefully, or maybe up the pb layer ingredients.) We will DEFINITELY be making this again!! so if we figure anything out, we’ll let you know!

    PS–you are definitely our “Christmas Cookie Headquarters.” Thank you so much for all your talent and hard work, so no one in our family need feel deprived over the holidays. Every recipe a winner. I remain your biggest fan!!

    Reply
  65. Bethany says

    March 15, 2019 at 7:58 pm

    5 stars
    These taste amazing! I’m wondering where you find your pork rinds? It took me 7 ounces to get 4 cups of crushed rinds, and some of my local THM friends report the same. That seems like a big discrepancy so we’re wondering if we’re missing something 🙂 Love this recipe, so delicious.

    Reply
    • Carolyn says

      March 16, 2019 at 9:16 am

      I think you must be crushing them too much. You want them not to be finely crushed but to have bigger bits.. kind of like Rice Crispies, since that’s what they are replacing. I just buy the bag from 4505 Meats, at Whole Foods.

      Reply
      • AndyJ says

        June 29, 2020 at 9:49 pm

        What flavor of the 4505s if I may ask. Thanks.

        Reply
  66. To r i says

    July 8, 2019 at 8:08 am

    Best chocolate peanut butter recipe and it’s so easy. And I don’t like pork rinds but they’re perfect and delicious. My husband was so impressed. Brought tears to my eyes. I love Scotcheroos. Now I’ve got them back! You nailed it Carolyn.

    Reply
    • Carolyn says

      July 8, 2019 at 10:14 am

      So delighted that it made you so happy!

      Reply
  67. Tammera says

    August 9, 2019 at 5:02 am

    I made this recipe last night. I probably ground the pork rinds too fine, but it didn’t matter. The bars were still crunchy and delicious. I didn’t pay attention to how many ounces of pork rinds I used. I just measured when I was finished grinding them up. Since Lily’s dark chocolate bar is 4 oz, that’s how much I used. Thanks for all the great recipes!

    Reply
    • Carolyn says

      August 9, 2019 at 5:38 am

      So glad it worked out!

      Reply
  68. Bonnie says

    April 28, 2020 at 5:28 pm

    I found the measurement vs weight for the pork rinds to be off. I had to use about double the weight to get the cups. They’re in the fridge now so I’m hoping they turned out alright!

    Reply
  69. Pam says

    May 26, 2020 at 3:54 pm

    Hello Carolyn! I LOVE your recipe but I have not made it for sometime because I can not find butterscotch extract from my sources. I do not shop Amazon. Anyway, I have an idea, what do you think about making your caramel sauce and adding to the peanut mixture? If you think this would work, how much caramel sauce would you add? And, would you still add the butter to the peanut butter? Thank you for your thoughts. Sending hugs.

    Reply
  70. Beth says

    June 2, 2020 at 11:03 am

    5 stars
    Thank you for this creative and delicious recipe. These are fabulous!!! The pork rinds do not taste like pork, and are very reminiscent of rice krispies. I’ve made them twice and each time they turned out delicious. I like to cut them and them freeze them. I probably cut mine into 12-16 pieces (instead of 25) so I just need to factor that in for the macros.

    Reply
  71. AndyJ says

    June 29, 2020 at 9:47 pm

    I’m in the USA and would likely order from Amazon. Can anyone tell me what kind of pork rinds they used? I thought about getting the ones on Amazon that are already crushed for bread crumb replacement but thought those might be too fine and not crunchy. Looking for some neutral flavored ones. Thanks.

    Reply

Leave a Reply to Beth Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY