I know I’m giving you the run over on the mug cakes this week but I figured you’d want to get this made ASAP because it’s just too good to not make! This stuff was handed down from the heavens as far as I’m concerned, and I won’t judge if you end up stocking this up on trays in your fridge.
The only qualm I have with this stuff is that the chocolate melts pretty quick because it’s mostly made up of fat…but who the heck cares? Are you going to be holding this stuff for more than 10 seconds? If so, then something’s probably wrong with you. As soon as I start eating it, it disappears and I just can’t figure it out.
It melts in your mouth to an absolute degree of deliciousness. The salty aspect of the bacon, the textural contrasts between the soft fatty bits of the bacon and the chewy meaty parts, the different flavors that come through – really, you need to give this one a try. The candying of the bacon really brings hints of sweet out each and every bite you get of the fat.
A perfect pairing from the salty undertones and natural earthiness of the pecans. As you get into the meat of the bacon, the chewy texture makes you work for your food, but work is something I’m definitely willing to do for these treats. Do yourself a favor and don’t miss out on these!
Let me know whatcha think when you make them – dying to hear peoples thoughts!
Yields 13 Slices of Chocolate Covered Maple Pecan Bacon
The Preparation
Bacon Base:
- 13 ounces bacon
- 2 tablespoons erythritol
- 1 tablespoon maple extract
Coating:
- 4 tablespoons unsweetened dark cocoa powder
- 2 tablespoons erythritol
- 15 drops liquid stevia
- 1/4 cup roasted pecans, chopped
The Execution
1. Preheat oven to 400F, then lay 13 slices of bacon onto a baking sheet lined with foil.
2. Sprinkle 1 Tbsp. NOW Erythritol and 1 1/2 tsp. Maple Extract over one side of the bacon and rub it in.
3. Flip bacon onto the other side and do the same thing. Rub everything in well.
4. Bake the bacon for 40-50 minutes until crisp.
5. Once the bacon is finished, set aside for 5 minutes to allow it to cool for a moment.
6. In a container, render bacon fat by tipping cooking sheet at an angle. This should get you about 5 Tbsp. Bacon Fat.
7. Add 4 Tbsp. Cocoa Powder, 2 Tbsp. NOW Erythritol, and 15 Drop Liquid Stevia to the bacon grease and mix well.
8. Transfer the chocolate mixture to a different container so that you can dip the bacon inside. Submerge all the bacon into the chocolate and transfer to a sheet of parchment paper. Sprinkle 1/4 Cup Chopped Pecans over the bacon before chocolate dries.
9. Put the chocolate covered bacon into the refrigerator for at least 5 hours. Preferably overnight.
10. Grab and serve!
This makes a total of 13 servings of Chocolate-Covered Maple Pecan Bacon. Each serving comes out to be 154 calories, 14.4g fats, 0.7g net carbs, and 3.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 13 ounce bacon | 1964 | 172 | 0 | 0 | 0 | 98.3 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon maple extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 4 tablespoon unsweetened dark cocoa powder | 80 | 2 | 12 | 8 | 4 | 4 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 15 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup roasted pecans | 181 | 18.9 | 3.7 | 2.5 | 1.2 | 2.4 |
| Totals | 2273 | 192.9 | 17.3 | 10.5 | 6.8 | 104.7 |
| Per Serving (/13) | 175 | 14.8 | 1.3 | 0.8 | 0.5 | 8.1 |
Chocolate-Covered Maple Pecan Bacon
Ingredients
Bacon Base:
- 13 ounce bacon
- 2 tablespoon erythritol
- 1 tablespoon maple extract
Coating:
- 4 tablespoon unsweetened dark cocoa powder
- 2 tablespoon erythritol
- 15 drop liquid stevia
- ¼ cup roasted pecans chopped
Instructions
- Preheat oven to 400F. Place bacon slices onto a foil-lined baking sheet.
- Sprinkle half of the erythritol and maple extract over one side of the bacon and rub it in.
- Flip the bacon slices and apply the remaining erythritol and maple extract.
- Bake for 40–50 minutes or until crisp.
- Once bacon is done, set aside for 5 minutes to cool.
- Tilt the baking sheet and drain the bacon fat into a bowl.
- Add the cocoa powder, erythritol, and liquid stevia to the bacon fat and mix well.
- Transfer this chocolate mixture to a container large enough to dip the bacon. Dip each slice into the chocolate and transfer to a sheet of parchment paper. Sprinkle over the pecans before the chocolate dries.
- Place the chocolate-covered bacon in the refrigerator for at least 5 hours, preferably overnight.
- Grab and serve!
Is there something else that I can use instead of pecans? I hate pecans with all of my heart haha, I just can’t explain it, the flavor makes me nauseous the instant I taste it, ugh. I’m allergic to almonds, *might* be allergic to walnuts but I’m not quite sure, I know for sure that raw walnuts makes my mouth itch but I’ve heard that heated walnuts could be a different story. Could you just leave out any examples that would be bad (in terms of taste, compatability with the dish) and give me several examples so I can see for myself which one would be best for me to try? 🙂
Jenny,
You could omit the nuts completely to be honest. As for alternatives, toasted pumpkin seeds or sunflower seeds, or sweetened toasted sesame seeds might do the trick. Hope that helps!
Hello Craig,
I have never heard of Erythritol* being used as a sweetner. My dictionary phone app calls it a sweetener and some sort of heart effecting* ? med?. What would be the advantage of using it? Is it natural like Stevia? May not be connected to definition below but I’m curious.
*Erythrityl Tetranitrate: used to dilate blood vessels of the heart for chest pain and use with caution if glaucoma is present. (taken from Mosby Medical Encyclopedia, revised edition 1992)
I think that heart medicine is something different. Erythritol is all natural, 0 glycemic impact, and doesn’t raise blood sugars. It’s quite similar to sugar in granulated form too, so I really enjoy using it!
The erythrital packaging says it has carbs in it. I think your carb count is a little off
Craig,
If you read up on erythritol you’ll see that it neither raises blood sugar nor has a glycemic index. The human body can’t process erythritol, it doesn’t pass the blood barrier in the intestine, and naturally passes through our system (~90% excreted through urine, and the rest..well you know). So, for those reasons I don’t count the carbs in erythritol or stevia.
Licking the bowl clean of bacon fat sugar chocolate might be the best part
Hehe, I liked that part too – glad you liked it!
Is baking the bacon 40-50 mins not too long? I always cook mine on the griddle and it only takes about 10 mins or so nice and crispy.
Ron
In the oven it usually takes quite a long time to give it that melt-in-your-mouth fat with the meat getting crispy. Give it a try!
I baked them 360 for a half hour and that was fine, I’d say most ovens would burn the heck out of bacon at 400 for an hour
We’ll keep that in mind and test it again. Our oven gave us a good crisp at the hour mark, but our bacon was thicker cut than most store bought.