Of which 3.8 g sugars and 3.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Low-carb pork rind bread
Savory, dense and rich in protein, for true pork rind lovers.
Ingredients
- 200 g (7 oz) almond flour
- 56 g (2 oz) coconut flour
- 110 g (4 oz) sugar-free pork rinds, crushed
- 1 tsp salt (6 g) — the pork rinds are already salty, use sparingly
- 2 tsp baking powder (8 g)
- 4 eggs (200 g / 7 oz)
- 240 ml (1 cup) water
- 2 tbsp melted lard, or olive oil (20 g / ¾ oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the flours, crushed pork rinds, salt and baking powder.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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