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Recipe Room Home » Low Carb Recipes » Desserts and Sweets « Previous Recipe · Next Recipe » Cinnamon Crispas! Reviews Views Date of last review 7 4507 Tue January 29, 2008 Recommended By Average Rating 86% of reviewers 7.4 Description: Ingredients: 1 bag plain pork rinds 10 packages artificial sweetener 4 tablespoons butter 1 tablespoon cinnamon How To Prepare: Drizzle melted butter over the rinds.. put the sweet n low and cinnamon in a paper bag and shake! Then drop the buttered rinds in the bag shake until they're coated....enjoy!!!! Number of Servings: 10 Carbs per serving - include all nutritional information if known: 10g total Effort (Easy, Average, Difficult): Easy Source: Unknown

Author JDona Junior LCF Member Registered: March 2004 Location: St. Louis area Posts: 1 Review Date: Thu March 4, 2004 Would you recommend the Recipe? Yes | Rating: 8    Pros: Great for sweet tooth! Cons: This is easy and great! It sounds kinda gross, but I tried it anyway and am glad that I did! ladyloser Junior LCF Member Registered: April 2004 Posts: 2 Review Date: Fri April 9, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: crunchy Cons: I thought this recipe was great! I just warmed the pork rinds in the microwave and sprayed a little PAM on them put all of them in a gallon bag with splenda and cinnamon and mixed. Came out very crunchy. CinnamonGirl Junior LCF Member Registered: January 2004 Location: AR Posts: 23 Review Date: Sat July 24, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy, fun and actually tastes good! Cons: Don't forget to count the cinnamon carbs Who'd a thunk it?? This is great!! It's one of those "gotta try" recipes that won't cost anything. I'll be making this again soon. Dashenka Junior LCF Member Registered: February 2005 Location: Santa Cruz, CA Posts: 1 Review Date: Fri February 25, 2005 Would you recommend the Recipe? No | Rating: 3    Pros: VERY low carb Cons: WAAAAAY too greasy/fatty!!! Ok, so the first time I followed this recipe step-by-step and almost threw up after tasting a greased up fried piece of pork skin. It leaves a nasty film in your mouth of pure fat! And the splenda cinnamon mix didn't cover the crisps 100% so one bite would taste sweet, the next like pork fat. Not too good of a combo! Then I tried coating the crisps with PAM which worked A LOT better...but it was still gross and tasted too much artificial. But BRAVO for even thinking of this recipe! Not many people can think out-side the box like that! GiddyUpKaos Guest Registered: January 2003 Location: Lakeland, TN Posts: 250 Review Date: Wed March 30, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Wonderful!! Cons: I loved this...and would definitely recommend it!! It does seem to work better, if you do coat them with Pam... Thanks for the suggestion!! Loved it.. Tylar_Connar Way too much time on my hands! Registered: November 2005 Posts: 12173 Review Date: Wed August 2, 2006 Would you recommend the Recipe? Yes | Rating: 1    Pros: Cons: i DIDNT LIKE THIS AT ALL!! Boudica Very Gabby LCF Member!!! Registered: March 2007 Location: Embracing mackereality! Posts: 3882 Review Date: Tue January 29, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make Cons: Easy for some people to mess up The rinds have to be completely covered in some sort of substance for the Splenda/Cinnamon to stick to... but it is easy to OVERDO it. The Pam idea works the best. Personally, after spraying with a little Pam, I put them into a container and shake them some. That seems to distribute the spray more and keeps ony one piece from getting clumped up. THEN add the S/C and shake again. VERY tasty!

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