Low-Carb Red Eye Bacon Jam

Step 1Cut the bacon into small strips. Peel and slice the onion. Prepare the coffee and set aside.

Step 2Cook the sliced bacon in a skillet until cooked but not crispy.

Step 3Remove bacon from pan and place in a bowl to set aside. To the same pan where you cooked the bacon add sliced red onion and mix until covered in the rendered bacon grease. Cook until onion is softened, approx. 5 minutes.

Step 4Add the Sukrin Gold, stir through and then cook on low heat for 15 minutes until the onions are caramelised.

Step 5Return the bacon to the skillet and add the coffee and water. Cook on medium-high for 30 minutes, stirring regularly.

Step 6Stir the balsamic vinegar and coconut aminos through and cook for a further couple of minutes.

Step 7Allow to cool slightly and then spoon into jars. Serve with keto bread and sliced cheese such as brie, manchego or hard goat cheese.

Step 8Store sealed in the refrigerator for up to 2 weeks.