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I know when most of you see pork rinds as an ingredient, you go yuck, then you move on. If you do that this time, you'll be missing something really good. You can't taste a hint of pork rinds in this, and the cake is moist and good.

Chocolate Muffins (makes 6)

4 tablespoons melted butter
2 tablespoons chocolate syrup (or flavor of choice)
2 teaspoons glycerine (this helps make it moist)
1 teaspoon vanilla
3 eggs
8 pkts. Splenda
3/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup almond flour
1/4 cup plus 2 tablespoons pork rind flour

(To make pork rind flour, put the rinds through the food processor, then measure them, then put them through the coffee grinder.)
Preheat oven to 350 degrees. Oil the wells of a muffin top pan. With an electric mixer, beat all but the flours until well blended. Stir in the flours. Spoon into the muffin wells and bake 8 minutes. Remove from pan at once and cool before frosting.

Frosting

2 oz. cream cheese, room temp.
2 tablespoons butter, room temp.
1/2 teaspoon vanilla
1 1/2 tablespoons chocolate syrup (or flavor of choice)

Beat with electric mixer.
 
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