Instructions: Preheat the oven to 350 degrees.

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 tablespoons onto parchment lined baking sheets, 2 inches apart. Flatten with the bottom of an oiled glass. Bake for 12 minutes. Transfer the cookies to cooling racks to cool.

This recipe yields about 40 cookies.

Comments:
This recipe makes a soft, cake-like cookie. You can use 1/2 teaspoon 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.

Description: "Here is a recipe for spice cookies that started off in life as a faux carrot cake. Funny how things change!"

Yield: 40 cookies

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