If you were ever a kid that lived in Australia, then you would be very familiar with the All Australian Chocolate Crackle. Famous at every childs birthday party, they were the very first things to fly off the food table….But it’s not just kids that love them. I’m positive that if I set up a hidden camera, a good portion would be sneakily stolen from the supervising adults.
Raising a little Aus-Merican of our own, we try to show her the best of both worlds from both countries, and this is one of the snacks from Australia that she loves (you don’t have to twist my arm to eat a few also).
The original recipe comes from the Australian Kellogg’s website, and contains copious amounts of powdered sugar, rice bubbles (rice krispies in America), and hydrogenated vegetable oil. NOT VERY KETO AT ALL!! But with a few workarounds, we were up and eating a Keto version in no time that actually tastes EXACTLY the same and has the EXACT texture also. Faith Rose doesn’t even know the difference at all, and I would be very shocked if anyone would pick up on it if not told.
“Now for my American audience that has never tasted a Chocolate Crackle, but is thinking that it sounds an awful lot like a Rice Krispy Treat, the principle is similar, but the texture is very different. Rice Krispy Treats are marshmallowy and chewy, where as a Chocolate Crackle is very chocolatey, krispy, a little salty, and a little coconuty. Everything you could ever want in a sweet snack falling short of dousing it with chewy caramel.”
If you want to, after they are set, you can get creative and decorate them with a keto-caramel or keto icing to jazz them up a little. However they are divine as is!
To mimic the rice bubbles/rice krispies, we used unflavored pork rinds which I chopped into about the same size pieces as the cereal….It doesnt matter if a few are a little bigger or smaller, it’s all texture. Now, I KNOW WHAT YOU’RE THINKING….Yuck you lost me at pork rinds! By now if you’re a follower of this blog, you’ve had to trust me a few times, and by the messages we get daily, you’re surprised and happy you did!
Trust me, trust me, trust me…By the time you’ve added all that cocoa, and sweetener, you don’t even taste the pork rinds. They are perfect for this recipe, because chopped up, the texture is light and crispy like the cereal, and you get a little salty hint, just like you do when you taste Rice Bubbles/Rice Krispies by themselves.
The best thing about these Chocolate Crackles….Besides being only 0.5 net carbs per serving. They are NO BAKE, THEY ARE CHEAP, THE INGREDIENTS ARE EASILY ACCESSABLE, and almost no preparation time at all!!
4 cups of chopped Original non-flavored pork rinds (1.5 large bags appx)
1 cup of shredded or desiccated coconut (not sweetened)
1/2 cup of powdered erythritol/stevia blend OR 1 cup powdered swerve
250 grams coconut oil (make sure it’s the solid kind not the liquid)
3 TBSP 100% cocoa powder (we use Ghiradelli)
** OPTIONAL ** 1/4 cup slivered almonds. We LOOOOVE IT!!
- Chop the pork rinds into rice cereal sized pieces, and weed out any of the super hard pieces that can hurt your teeth (they are usually a darker color)
- In a large bowl, mix the pork rinds, powdered sweetener, cocoa & coconut, until well combined.
- Slowly melt the coconut oil over low heat until its liquid. Add to the dry mixture and stir until well combined.
- Spoon mixture into Medium sized baking cups (we used a medium size cookie scoop to portion)
- Refrigerate for 1 Hour, then enjoy – KEEP REFRIGERATED
SERVINGS: 20 Approx
NET CARBS: 0.5g per serving
2 thoughts on “Aus-Merican Christmas Crackles”
As an Australia, can I say YUM!!! I used to love Choclate Crackles!! Oh and HoneyJoys and Fairy Bread. Childhood memories…..Drool. If i can find unsalted pork crackle here in Melbourne, I will so try this recipe!!
I use the salted… Keep in mind rice krispies (rice bubbles for the Aussies, are slightly salty), and trust me, you cannot taste the pork rinds in it.
It literally is like eating Chocolate Crackles. Same taste and texture.