Breakfast: Salted Caramel Pork Rind Cereal

This recipe includes superfoods such as:

Cinnamon

Health benefits of Salted Caramel Pork Rind Cereal

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 Oz. Utz Pork Rinds
1 Cup Unsweetened Vanilla Coconut Milk (Or Calorie Countdown)
2 Tbsp. Butter
2 Tbsp. Heavy Cream
1 Tbsp. NOW Foods Erythritol
1/4 tsp. Ground Cinnamon

Instructions

1. Measure out 1 Oz. of pork rinds. I’m using Utz Pork Rinds.
2. Break your pork rinds up into smaller pieces, resembling cereal bits a little bit more.
3. On medium heat, add 2 Tbsp. butter into a pan. In a ramekin, measure out 2 Tbsp. Heavy Cream and 1 Tbsp. NOW Foods Erythritol. Keep these on the side.
4. Continue to let the butter cook, it will start bubbling a little bit. You can stir it as you want.
5. You want your butter to cook a little bit and brown. This will not only bring a different flavor profile to the caramel, it will add the color.
6. Once your butter is browned, remove the pan from the heat and add the Heavy Cream and NOW Foods Erythritol. Continuously stir this and return it to the heat.
7. Continue stirring until a caramel has formed.
8. Once the caramel has formed and the mixture has cooked down a little bit, add your pork rinds.
9. Coat the pork rinds in the caramel sauce, making sure each pork rinds gets some caramel.
10. Transfer the caramel coated pork rinds onto a plate or foil. You can fold the edges up on the foil to that it creates a bowl.
11. Put the pork rinds in the fridge for 20-40 minutes, so that the caramel can harden.
12. Remove the pork rinds from the fridge once the caramel has hardened.
13. Pour your coconut, almond, or reduced carb milk over the pork rinds and enjoy! The milk I am using is a brand called Calorie Countdown (which has just over 2g Net Carbs per 1 Cup). Garnish with a few nuts and cinnamon.