Keto Chocolate Dipped Candied Bacon

4.7 stars, average of 133 ratings

By Martina Slajerova, updated October 12 20218
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Chocolate and bacon make everything taste better so why not combine these two to make this slightly addictive keto treat? It's is the perfect marriage: bittersweet dark chocolate with salty bacon and subtle maple tones.

If you want to take this recipe to the next level, top the chocolate-dipped tips in roasted and roughly chopped pecans. Still not convinced? Just follow my video recipe and you'll see how easy it is to make this delicious low-carb treat!

Instead of the brown sugar substitute you can also try plain or maple flavored allulose syrup. To do that, use about a teaspoon of Allulose syrup per slice. (Affiliate link: You can get RxSugar 20% off by using this link or by using the code KETODIET20 at checkout.)

In this recipe, I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.

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0 days, 1 hours, 20 minutes

Hands-on 10 minutes Overall 1 hour 30 minutes

Serving size slice

Allergy information for Keto Chocolate Dipped Candied Bacon

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Nutritional values (per serving, slice)

Net carbs1.1 grams

Protein3 grams

Fat4.1 grams

Calories54 kcal

Calories from carbs 8%, protein 22%, fat 70%

Total carbs1.6 gramsFiber0.4 gramsSugars0.8 gramsSaturated fat2.8 gramsSodium225 mg(10% RDA)Magnesium13 mg(3% RDA)Potassium55 mg(3% EMR)

Ingredients (makes 16 slices)

2 tbsp brown sugar substitute (20 g/ 0.7 oz) - I used Sukrin Gold but you can use other sweetener such as Erythritol
¹/₂ tsp cinnamon
16 thin bacon slices (240 g/ 8.5 oz)
3 oz 85% dark chocolate (85 g)
¹/₂ oz cacao butter or 1 tbsp coconut oil (14 g)
1 tsp sugar-free maple extract

Instructions

Mix the brown sugar substitute (I used Sukrin Gold) and cinnamon.
Line a baking sheet with parchment paper or baking mat. Lay the bacon strips next to each other. Sprinkle with half of the sweetener & cinnamon mix. If you cannot fit the bacon into one tray, use two like I did. Flip the bacon strips on the other side and sprinkle with the remaining mix. Place in the oven preheated to 135 °C/ 275 °F and bake for 60-75 minutes or until crisp and caramelised.
Meanwhile, melt the dark chocolate and cocoa butter.
Once melted, add the maple extract. Set aside to cool down to room temperature.
Remove the candied bacon from the oven and let it cool down completely before dipping in the chocolate. Dip half of each candied bacon strip in the chocolate or use a spoon to do it. Place on a tray lined with parchment paper and let the chocolate solidify at room temperature or in the fridge.
Enjoy!

Ingredient nutritional breakdown (per serving, slice)

Net carbs	Protein	Fat	Calories
Sukrin Gold, brown sugar substitute
0 g	0 g	0 g	0 kcal
Cinnamon, spices
0 g	0 g	0 g	0 kcal
Bacon, crispy (bacon grease removed)
0 g	2.4 g	0.8 g	17 kcal
Dark chocolate, 85% cocoa (cacao)
1.1 g	0.6 g	2.4 g	28 kcal
Cocoa butter, organic (cacao butter)
0 g	0 g	0.9 g	8 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g	0 g	0 g	1 kcal
Total per serving, slice
1.1 g	3 g	4.1 g	54 kcal