If using granulated Allulose to coat the keto puppy chow, you'll need to buzz it in a blender to create the consistency of confectioners sugar before you begin. I use my Nutribullet to do this. I prefer using Allulose in this recipe since it tastes the most like sugar in my opinion. I use and like Hoosier Hill Farms Allulose.
One at a time, empty the pork rind bags into a gallon zip top bag and break them into Chex-sized pieces with a few whacks of a rolling pin. If any large pieces remain, just break them in half with your fingers. Transfer the pork rinds to a large bowl.
In a medium heatproof bowl combine the chocolate chips, peanut butter, and butter. Gently heat over a double boiler, stirring regularly, until the chocolate and butter have melted and combined with the peanut butter to form a smooth mixture.
Add the vanilla, cinnamon, and salt to the chocolate mixture and stir to combine.
Scrape the chocolate mixture out into the bowl of pork rinds and carefully stir to coat every piece. At first, it may not seem like enough chocolate - just keep gently folding and stirring the mixture, making sure to scrape the bottom and sides of the bowl regularly.
Pour the powdered Allulose or confectioners Swerve into a large clean bowl and dump the pork rind mixture on top. Shake and stir the mixture to dust every chocolate pork rind piece.
Spread the finished Keto Puppy Chow out on a lined cookie sheet to cool completely. Store in an airtight container.