Low-Carb Cocoa-Peanut Porkies Recipe – Updated for 2025
The idea for these came from my childhood – my mother used to make Cocoa-Peanut Logs, a recipe on the back of the Kellogg’s Cocoa Krispies box. I had been using sugar-free chocolate chips to make chocolate chip cookies, of course. I don’t recall how the idea of using them this way came to me. I do remember that the first time I tried this, I thought, “Dana, you have gone right ’round the bend, making pork rind cookies.” Hah. They’re fantastic. I have gotten more glowing feedback on this recipe than on almost any other. Try them. Really.
- Yield: 24 bars 1x
Ingredients
- 1 cup Lily’s sugar-free chocolate chips
- 3/4 cup natural peanut butter, the kind with just peanuts and salt in it
- 2 tablespoons coconut oil
- 5 ounces pork rinds, the lighter and fluffier the better
Instructions
- Line a 9″x13″ pan with non-stick foil (this is optional, but sure makes cleanup a breeze) or coat with non-stick spray if you prefer.
- Originally, I microwaved the chocolate and peanut butter for these no-bake cookie bars, but my experiences microwaving Lily’s chips have been disappointing. So put your chocolate chips, peanut butter, and coconut oil in a saucepan over the very lowest heat you’ve got. If you have a heat diffuser or double boiler, use it. The point is not to scorch your chocolate!
- In the meanwhile, smash your pork rinds. Really. I just poke a hole in the bag to let the air out and bash ’em with my fists. You want bits somewhere between pea and hazelnut sized. Dump your broken-up pork rinds into your biggest mixing bowl.
- When the chocolate-peanut mixture is all melted, stir it together well, then scrape it into the bowl with the pork rinds. Use your scraper to stir thoroughly, coating every inch of the pork rinds with the chocolate-peanut mixture.
- Dump your chocolate-and-peanut-butter coated rinds into the prepared pan and use the scraper to spread/press them out into an even layer. Chill thoroughly, then cut into bars. Store in the fridge.
Notes
I first created this recipe using CarbSmart/Nevada Manna chocolate chips, and that version is up at CarbSmart. Sadly, those chips are no longer with us. I now use Lily’s stevia-sweetened chocolate chips, which taste good, but melt a bit differently. I’ve altered the recipe to accommodate them.
We adore these as they are, but if your kids, just being weaned off sugar, think they’re not quite sweet enough, there’s an easy fix: Add a glycerine-based liquid stevia extract to taste when you’re stirring up the chocolate-peanut butter mixture. NOW dark chocolate flavor would be good; so would English Toffee flavor. Go easy – think in drops, not spoonfuls.
Nutrition
- Serving Size: 1 Bar
- Calories: 89
- Fat: 7g (68.8% calories from fat)
- Carbohydrates: 2g (net carbs 2g)
- Fiber: trace
- Protein: 6g
