By

You honestly can’t go wrong with butter and chocolate. Then add in some PB and a crunchy element and you’ve got yourself a sweet treat with texture that is sure to satisfy any cravings you have during your ultra low-carb days while on The Carb Nite Solution or Carb Back-Loading. I had some hesitation when I made this for the first time. I thought the pork rinds would over-power everything and then I’d be left with a pork rind flavored concoction that would probably end up in the garbage. Well I couldn’t have been more wrong. After the first few bites all I could muster was omg, omg, OMG. In fact, when I starting thinking about what I wanted on my next Carbnite all I could think about was making more Puppy Chow…it’s that good! For more Ultra Low-Carb recipes, please visit FitLivingFoodies.com. To purchase the Transforming Recipes cookbook, which is loaded with 100+ more ultra low-carb recipes, click here.

Ingredients (approx. 4 cups):

4 cups plain pork rinds (roughly 164 grams)

1/2 cup peanut butter (creamy or crunchy)

1/4 cup coconut oil

1/4 stick of butter (about 1/4 cup or 4 tbsp)

3 tbsp unsweetened cocoa powder

1/8 tsp vanilla extract

3 packs of granulated Stevia or 1 full dropper of liquid Stevia – more or less to taste

Tools needed:

1 small mixing bowl

1 large mixing bowl

Mixing spoon

1 Measuring spoon

1 Measuring cup

Large zip-lock baggie or air-tight container

Instructions:

Step 1: Melt butter, oil and PB.

Place the butter, coconut oil and peanut butter in the small mixing bowl and microwave on medhigh for about 30 sec, or until the butter has melted. The oil will melt first and then the butter second. The PB does not need to be melted, just soft. Mix all three together well, making sure that the PB is completely incorporated and no chunks remain. The mixture should be slightly runny.

Step 2: Add cocoa powder.

Add the cocoa powder to the oil and butter mixture and stir well, making sure that the cocoa powder is completely dissolved. You can add the cocoa in small batches for easier mixing, but it’s not necessary.

Step 3: Add Stevia and Vanilla.

Mix in the Stevia and vanilla extract and stir well.

Step 4: Prep pork rinds.

Put the pork rinds in the large mixing bowl. I prefer using smaller pieces of pork rinds, specifically the ones that are slightly crunchier, rather than the airy ones because they hold their form better. If you only have large pieces then I suggest you break them up little before you coat them. You also want to avoid crumbs, so if you’ve broken up your pieces you’ll want to remove any crumbs that have settled at the bottom of the bowl.

Step 5: Coat pork rinds.

Carefully pour the chocolaty goodness over the pork rinds. You’ll want to do this a little bit at a time so the pork rinds do not get soggy. I suggest starting with a little and mixing it well, then add more. Continue to stir the mixture so every piece is evenly coated. Be careful not to crush the pork rinds during the mixing process.

Step 6: Cool and set.

Transfer the puppy chow to a zip-lock baggie or airtight container and place in the fridge for up to 30 minutes or until the chocolate has set completely. You might want to check in it a few times to break up the pieces a little, otherwise they will harder in one giant clump. These are best kept cold or chilled.

Step 7: Snack time!

Warning! Once you start you may not be able to stop.

Nutritional info:

Serving size: 1/2 cup

Calories: 329

Fat: 29g

Usable Carbs: 2.4g

Protein: 14g