Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

This recipe makes a soft, cake-like cookie. You can use 1/2 tsp. orange extract in place
of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower
the count by 8 grams and the fiber by 4. Total carbs 62
Note: Makes about 40 cookies this recipe makes a soft, cake-like cookie. You can use
1/2 tsp. orange extract in place of the orange zest or omit it for a plain spice cookie.
Leaving out the walnuts will lower the count by 8 grams and the fiber by 4. Total carbs
62
Ingredients:
5 oz. pork rinds, finely ground (2 cups ground)
1/2 cup granular Splenda
1/2 cup brown Sugar Twin
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. cinnamon
1 1/2 tsp. dried ground ginger
1/2 tsp. ground nutmeg
1/2 cup finely chopped walnuts
1 Tbsp. finely grated fresh ginger root
2 tsp. finely grated orange zest
1 Tbsp. pure vanilla extract
1/2 cup sour cream
3 eggs
Preheat the oven to 350°F. Combine the pork rinds, Splenda, Sugar Twin, baking
powder, soda, cinnamon ginger and nutmeg with a whisk until blended. In a separate
bowl, beat the fresh ginger, orange zest, vanilla, sour cream and eggs together. Stir into
the pork rind mixture until well blended.
Drop rounded Tablesps onto parchment lined baking sheets, 2-inches apart. Flatten and
Bake

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