Low Carb Candied Bacon 2 Ways: Maple and Black Pepper, And Cayenne
There I was, watching the morning news and there’s a holiday cooking segment on. They are happily sprinkling sugar on bacon for a spectacular looking treat: candied bacon. Having made this previously, I know just how delicious it is, and also how much brown sugar is slathered all over the bacon. Certainly not suitable for a low carb recipe.
It was then I remember a recent cooking experiment with erythritol sweetener, to see if it would caramelize for the top of a creme brulee (more on that recipe later). Why not try it for a candied bacon recipe. And the rest, as they say, is history. Welcome to sugar free candied bacon-land.
I’m including two candied bacon options for you. Both are sweet and salty – what else would you expect from a candied bacon recipe? The cayenne version has a bit of a kick to it. Note – because I cooked both on the same pan, there was some crossover of maple flavor with the bacon grease. Cook on separate pans if this is an issue for you, or make the entire batch one flavor.
- 6 slices thick cut bacon
- 2 tablespoons Erythritol, divided
- 1/8 - 1/4 t cayenne pepper
- 1/4 - 1/2 t black pepper
- 1/8 t imitation maple flavoring
- Cut bacon in half so you have 6 half pieces.
- Cover a sheet pan with non stick foil or parchment paper.
- Lay out bacon in 2 columns.
- In a small bowl, combine half of Erythritol and cayenne pepper.
- In another bowl, combine remaining half of Erythritol, black pepper and maple flavoring. Stir to mix. The maple flavoring will color to look like brown sugar.
- Sprinkle 1/2 the cayenne mixture on 6 pieces of bacon, then flip and sprinkle with remaining.
- Sprinkle 1/2 the maple mixture on the other 6 pieces of bacon. You'll need to rub it in a little. Then flip, sprinkle with remaining mixture and rub in.
- Put another sheet of non stick foil, non stick side down, on top of the bacon. Then put a sheet pan of the same side on top. You want the bacon sandwiched between 2 pieces of non-stick foil (or parchment paper) and the sheet pans.
- Bake for 20 - 25 minutes until bacon is cooked and on the dark side.
- Remove bacon to paper towels to briefly drain and then place on cooling rack to cool. Bacon will continue to crisp as it cools.