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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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Hands-on Overall
Serving size slice
Nutritional values (per 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)
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!
Chocolate Dipped Candied Bacon
Step by Step
Ingredients
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!
Nutrition (per slice)
Calories54kcal
Net Carbs1.1g
Carbohydrates1.6g
Protein3g
Fat4.1g
Saturated Fat2.8g
Fiber0.4g
Sugar0.8g
Sodium225mg
Magnesium13mg
Potassium55mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 1.1 g | 3 g | 4.1 g | 54 kcal |
| 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 |
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