My son Brett recently started the Atkins Diet and has lost 17 pounds in 3 or 4 weeks on the diet. It has been remarkably simple for him — even dealing with school lunches. We prepare a couple lunches as week for him, and he eats deli sandwiches (no bread) or salads with eggs and meat for when he eats at school. This was one of his first low carb items he prepared himself, and it turned out really well. Puppy chow was one of his past favorites, and now he has a good low carb conversion for it.
- 1/2 cup "Natural" peanut butter
- 1/4 cup coconut oil
- 1/4 cup butter
- 3 tbsp cocoa powder
- 4 tsp Splenda or liquid equivalent
- 6 oz Original or unflavored pork rinds
- 2 tbsp powdered Splenda
- In a small pot, add peanut butter, coconut oil, butter, cocoa powder, and liquid sucralose over medium heat. Melt, and stir until well combined.
- In a large bowl, add pork rinds. Pour chocolate mixture over top pork rinds, and mix until well covered. Tip: Crush pork rinds into small pieces to make pieces easier to cover.
- In a sifter or strainer, add powdered Splenda, and gently shake over top the "puppy chow" until well-covered.
- Chill for 30 minutes in the refrigerator.
Nutrition Info per serving (1/2 oz): 204 Calories, 17.6g Fat, 3g Total Carbs (1.0g Fiber), 10.2g Protein
Nutrition Info per serving (1/2 – 3/4 oz):
204 Calories, 17.6g Fat, 3g Total Carbs (1.0g Fiber), 10.2g Protein
**Depending on your view of peanuts (as a nut or legume), this recipe may be considered E-IF or OWL. Dr. Atkins was never clear in his books how to treat them.