When I use pork rinds in recipes as for filler in meatloaf, I learned that it needs crushed really well. Otherwise the larger pieces get kind of tough when you go to eat it. But I do use them.
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I saw a recipe here on SP for flaxmeal muffins, so it appears you can use them as a bread substitute. I haven't tried it myself yet.
Pork rinds don't have any carbs, but when I tried to use them in my cooking I thought that they added a little extra oily taste to my food. I use them more like I previously used french fried onion pieces in my cooking - like in green bean casseroles.
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