So, we all love bacon, right? Bacon is a delicious treat we get to eat on a regular basis…but it just doesn’t seem like I get enough of it as is. I wouldn’t mind having some bacon with every meal. Well, now we can! Sorry vegetarians, but this one is not going to be for you.
You can pretty much use this stuff on anything savory. I spread it on keto breads, spread it on frittata muffins, and top my dinners with it. It’s just plain delicious! All of the flavors together create a sweet, semi-sour, and savory concoction that goes well with almost everything. I slab it on chicken sliders, pork tenderloin, frittata muffins…pretty much everything.
I used some Chival Regal for the scotch, but pretty much any scotch will do the job. Don’t have scotch? Use whiskey instead.
If you don’t want to have as fatty as a spread that I have, just take out more of the bacon fat than I did to cook the onions and garlic. Although it might look unappetizing, the fat really helps keep the vinegar on point with the amount of sweet and sour it adds to the jam. I highly suggest experimenting with this though – add jalapenos, add different spices, make it your own!
Yields 24 Tablespoons (1 ½ cups) of Bacon Jam
The Preparation
- 14 ounces bacon
- 1 medium onion
- 1.3 tablespoons fresh garlic
- 1 cup brewed coffee
- 3 tablespoons apple cider vinegar
- 1 1/2 ounces scotch, 1 shot worth
- 2 tablespoons erythritol
- 1 tablespoon hot sauce
- 1 tablespoon soy sauce, or coconut aminos
- 2 teaspoons liquid smoke
- 1 teaspoon worcestershire sauce
- 1 teaspoon black pepper
- 7 drops liquid stevia
The Execution
1. Cut the bacon into chunks and put them in a pan over medium-high heat.
2. Continue cooking bacon until the fat starts to render out of it.
3. Cover pan with a grease catcher so the mess is avoided. Stir occasionally and continue cooking until crisp. While the bacon is cooking, chop the small onion and mince the garlic. This is also a good time to brew the cup of coffee. I use a Keurig Coffee Maker – they’re seriously awesome!
4. Remove the bacon from the pan once it’s crisp. Remove about 1/2 of the bacon fat from the pan and keep 1/2 of the bacon fat in the pan. You can save this for other recipes. It works really well to saute vegetables in bacon fat!
5. Add the onion and garlic to the bacon fat and let it cook down. Continue stirring the onions and garlic, until all of the browned bits on the bottom of the pan have been removed.
6. Measure out the apple cider vinegar, scotch, erythritol, hot sauce, soy sauce, liquid smoke, Worcestershire, black pepper, and liquid stevia. Add all of your liquid ingredients to the pan and let cook for 1-2 minutes, stirring well.
7. Add the bacon back into the pan and mix it into the liquids. Continue cooking this mixture for 30-45 minutes, stirring occasionally. You want the sauce to reduce well.
8. Once your sauce has reduced, add all the ingredients into a food processor. Process everything together until a chunky consistency is formed. Measure out your bacon jam into a mason jar and refrigerate. I normally let mine sit in the fridge for 24 hours, letting the flavors steep, and the fat harden.
This makes a total of 24 servings of Keto-Friendly Bacon Jam. Each serving comes out to be 100 calories, 8.3g fats, 0.8g net carbs, and 5.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 14 ounce bacon | 2115 | 185.2 | 0 | 0 | 0 | 105.9 |
| 1 medium onion | 38 | 0.1 | 8.8 | 1.6 | 7.2 | 1.3 |
| 1.3 tablespoon fresh garlic | 16 | 0.1 | 3.7 | 0.2 | 3.4 | 0.7 |
| 1 cup brewed coffee | 2 | 0.1 | 0 | 0 | 0 | 0.3 |
| 3 tablespoon apple cider vinegar | 9 | 0 | 0.4 | 0 | 0.4 | 0 |
| 1 1/2 ounce scotch | 106 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon hot sauce | 2 | 0.1 | 0.3 | 0 | 0.2 | 0.1 |
| 1 tablespoon soy sauce | 8 | 0.1 | 0.8 | 0.1 | 0.7 | 1.3 |
| 2 teaspoon liquid smoke | 1 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1 teaspoon worcestershire sauce | 4 | 0 | 1.1 | 0 | 1.1 | 0 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2313 | 185.6 | 16.5 | 2.5 | 14 | 109.7 |
| Per Serving (/24) | 96 | 7.7 | 0.7 | 0.1 | 0.6 | 4.6 |
Keto-Friendly Bacon Jam
Ingredients
- 14 ounce bacon
- 1 medium onion
- 1.3 tablespoon fresh garlic
- 1 cup brewed coffee
- 3 tablespoon apple cider vinegar
- 1 ½ ounce scotch 1 shot worth
- 2 tablespoon erythritol
- 1 tablespoon hot sauce
- 1 tablespoon soy sauce or coconut aminos
- 2 teaspoon liquid smoke
- 1 teaspoon worcestershire sauce
- 1 teaspoon black pepper
- 7 drop liquid stevia
Instructions
- Cut the bacon into chunks and put them in a pan over medium-high heat.
- Continue cooking bacon until the fat starts to render out of it.
- Cover pan with grease catcher, so the mess is avoided. Stir occasionally and continue cooking until crisp. While the bacon is cooking, chop the onion and mince the garlic. Brew a cup of coffee, if you don't have any on hand.
- Remove the bacon from the pan once it's crisp. Remove about 1/2 of the bacon fat from the pan and keep 1/2 of the bacon fat in the pan. You can save this for other recipes. It works really well to saute vegetables in bacon fat!
- Add the onion and garlic to the bacon fat and let it cook down. Continue stirring the onions and garlic, until all of the browned bits on the bottom of the pan have been removed.
- Measure out the apple cider vinegar, scotch, erythritol, hot sauce, soy sauce, liquid smoke, Worcestershire, black pepper, and liquid stevia. Add all of your liquid ingredients to the pan and let cook for 1-2 minutes, stirring well.
- Add the bacon back into the pan and mix it into the liquids. Continue cooking this mixture for 30-45 minutes, stirring occasionally. You want the sauce to reduce well.
- Once your sauce has reduced, add all the ingredients into a food processor. Process everything together until a chunky consistency is formed. Measure out your bacon jam into a mason jar and refrigerate. I normally let mine sit in the fridge for 24 hours, letting the flavors steep, and the fat harden.
Do you have to use the scotch? I only have potato vodka and rum in the house. Hate to have to buy a 5th of scotch to make this.
Kim, you can sub bourbon or whisky for the scotch. If not, you could use half a shot of the rum. If anything, you can leave it out completely.
Holy. Pork.
I could hardly wait for it to cool overnight in the fridge. This is heavenly. I could eat it right out the jar.
Hahah Brittany glad you like it! I actually did eat it out of the jar on a number of occasions 😛 It works really well for sauteing vegetables in too. Love the stuff!
Hi Craig,
I see that you completely left out bacon greese in the nutritional info. Won’t that increase the calories by 500 per 1/4 cup?
You’re right actually, when I calculated for this I had not taken that into account. I’ve redone the macros to properly show fat also (included in bacon). Thanks for pointing that out!
How long can this be stored in the fridge and be good? Do I have to use the entire batch within 24 hours?
I kept this in my fridge for a week and some and it was just fine 🙂
Great recipe! I however could not get the macros as you do for the bacon. Are you adding extra bacon fat because if I just use all the ingredient as listed above, the total calories for the bacon is less than half and the fat % overall is less than the protein
Xav, check your macros against raw bacon. Since we are using all of the fats from the bacon (rather than draining it off), we will count all of the fat from the raw bacon. Bacon is normally more fat than protein.
Here is an example.
This comes to 64g fat for a 275g package of streaky bacon. Still cannot match those Macros so wondering where I am going wrong?
Here is my breakdown per 1 Tbsp.
Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
Totals 863 49 34 5 0 52
Per Serving (1 Tbsp) ( /20) 43 2 2 0 0 3
36% 25% 39%
Xav,
British bacon and american bacon are different cuts of meat. American bacon tends to be from the belly of the animal while British bacon is from the loin of the animal. So you might find a lot more protein and a lot less fat on British bacon than you would American bacon. They sell English/British bacon in the states and I can verify that these are not the same cuts of meat. The ones you linked to are also thin slices, mine were standard American size which I am sure are thicker cut (as per living in England and also having English bacon here in the states).
Hope that helps.
Thanks for clarifying. I had my % macros wrong, should have read:
Fat: 51%
Carb: 16%
Protein: 24%
Any suggestions on how to get macros up providing a fattier cut of bacon cannot be found? I was thinking coconut oil although it would be preferable to rather have more meat with a thicker, fattier cut.
Xav,
Right – the best way would be to use a fattier cut of meat. If you can get your hands on pork belly then that would be a usable alternative 🙂
“Continue cooking this mixture for 30-45 minutes, stirring occasionally. You want the sauce to reduce well.”
What temp, or is it just a simmering affect?
Hey Ainsley, it was just a simmering effect, maybe slightly under a simmer.
What can I replace the coffee with? I’m allergic, unfortunately.
You could just leave it out. It adds a little depth and bitterness. You could possibly use a little cocoa powder, if you wanted to try to add that back in slightly.
How long does this keep refrigerated? I read where it said 24 hours, but that didn’t seem right to me with these ingredients.
I’ll be making this shortly … you’ve forgotten to list the coffee in your liquid ingredients to add in step 6, even tho you’ve said add all of the liquid ingredients … minor point. Regardless, I’ll give you a thumbs up for this recipe and your efforts, keep up the good work!!
I clicked the link for this recipe when reading about your bacon-wrapped tenderloin. You had me at bacon, of course, but also coffee and whiskey (not a fan of Scotch). Can’t wait to make this condiment/jam!
I’d love to know what you think once you get a chance to make it! I hope you enjoy it 😊