Chocolate and bacon make everything taste better so why not combine these two to make this addictive ketogenic 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 keto treat! :-)
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Nutritional values (per slice)
|of which Saturated||2.8||grams|
|Magnesium||13||mg (3% RDA)|
|Potassium||55||mg (3% EMR)|
Macronutrient ratio: Calories from carbs (8%), protein (22%), fat (70%)
Ingredients (makes 16 slices)
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.
- 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 275 F (135 C) 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.
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