How about using ground flax, coconut flour, almond flour, peanut flour... something like that?

Kitty, answers to your questions:
http://www.carbsmart.com/dana-carpender-pork-rinds.html

This search http://yourlighterside.com/?s=%22pork+rinds%22
Has both how to make a Mexican Meatloaf ( quick change of nationality) and how to make flavored breading.

Here are meatballs with pork rinds..change the seasoning:
http://www.epicurious.com/recipes/m...TBALLS-50149568

Since I am not a fan...but HAVE now tried them....umm, interesting...I Also use almond meal in most meatloafs.

Jey. thanks for those links, they're awesome!

I tried microwave pork rinds for the first time today (at breakfast). They're the pork rind equivalent to pop corn. They're little pork skin strips that fluff up into pork rinds when microwaved. Like popcorn kernels, the "unpopped" strips are too hard to eat without cooking. They have less fat than pork rinds cooked in oil. The microwave rinds are 120 calories per 1 oz, while fried pork rinds are 160 calories per 1 oz.

I liked them!

By the way, even the Julia's Southern Kitchen ads say that you can "Process cooked pork rinds in food processor to make low carb, gluten free breading."

I buy the stright from the packet ones and blend them to make breadcrumbs with. Find they work better blended than crushed.