Pork Belly Cinnamon Rolls Recipe


Atkins Pork Belly Cinnamon Rolls
0.8g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 180 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

26.6g

Protein

153.2g

Fat

0.9g

Fiber

1500cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 cup Swerve sweetener, brown
  • 0 1/2 cup Magic Baker zero sugar baking blend, Splenda
  • 1 1/2 Tbsp cinnamon, ground USDA
  • 0 1/2 tsp garlic powder USDA
  • 0 1/4 tsp dried cayenne chili pepper, ground Canadian Nutrient File
  • 5 lb raw pork belly, wholesale cuts Canadian Nutrient File
  • 0 1/2 tsp kosher salt, coarse Morton
  • 2 Tbsp butter, unsalted USDA
  • 0 1/4 cup sugar free maple flavor syrup, Maple Grove Farms
  • 0 1/2 tsp cinnamon, ground USDA

DIRECTIONS

Equipment note: you will need some kitchen twine for this recipe.


  1. Heat oven to 250°F.
  2. In a medium bowl, use a fork to combine ½ cup brown Swerve, granulated sweetener, 1 ½ tablespoons cinnamon, garlic and cayenne until well mixed.
  3. Lay pork belly flat and starting along a long edge, carefully cut the bork belly to halve the thickness and leaving a 1/2 -inch connection on the opposite edge, so the full pork belly is still connected. Lay the pork belly open like a book and evenly coat each side with the sugar and cinnamon combination, about ½ cup on each side. Roll the pork belly up, starting where you began your cut, like a cinnamon roll, and tie each end and the center with kitchen twine to keep the shape. Tie a total of 8 pieces of twine evenly down the roll, roughly 1 ½ inches apart. Cut halfway between each piece of twine, resulting in 8 even rolls. With cut side down, snuggly fit all rolls into a 9 by 14-inch baking pan. Bake in the oven for 2 hours.
  4. In a medium sauce pan over medium heat, combine butter, ¼ cup brown Swerve, sugar free maple syrup, and ½ teaspoon cinnamon. Stirring constantly, heat until thickened, about 7 minutes. Remove from heat.
  5. Remove pork from the oven and very carefully, so as not to burn yourself, pour off accumulated rendered fat and juices into a heat resistant bowl. Evenly smother the pork rolls with the warm butter and syrup combination, about 1 tablespoon over each pork roll. Cover with foil and cook for another 1 to 1 1/2 hours.
  6. Carefully remove each pork belly roll to a sheet pan, leaving a bit of space between each. Place under the broiler for 3-4 minutes on each side, until edges are browned and beginning to crisp. Remove from the oven and serve. One pork belly cinnamon roll as described is one serving.


Calorie correction: because much of the fat renders off the bork belly during cooking and is then discarded, each serving is closer to 1,153 calories.

Cooking Tip

Inspired by some clever and adventurous grilling and smoking enthusiasts, you can think of this recipe as the indulgent fatty edge of your favorite steak with a candied, cinnamon roll twist. We hope this recipe hits you in the funny bone, but if you want to join the adventurers and try this recipe, please do so at the risk of your own wallet and calorie count!