Salted Caramel Glazed Maple Bacon Cake Pops

Isn’t that a mouthful of a title? Trust me though, it’s WELL worth it. These little suckers are SO good. I mean, the type of food that you can’t just stop at one – which is a good thing considering they’re only 80 calories each. Get your groove on and have your dessert – with bacon!

They don’t bother with injecting tons of water and flavor enhancers in their bacon. This means that when you cook your bacon, it won’t lose much of its original size like the stuff you’ll buy in the store. They do it the old fashioned way with slow curing and slow smoking. This definitely shows through in their product and makes me want to cook up another batch just as I’m thinking about it.

This was just perfect to bring that deep smokey, rich, and salty flavor to the cake pops. That extra sprinkle over the salted caramel glaze just makes you want to grab another cake pop, put your feet up, and do a bit of relaxing while enjoying some delicious food.

Yields 36 total Salted Caramel Glazed Maple Bacon Cake Pops

The Preparation

Maple Bacon Cake Pops:

• 6 ounces bacon
• 5 large egg, separated
• 1/4 cup low-carb maple syrup
• 1/4 cup erythritol
• 1/4 teaspoon liquid stevia
• 1/2 teaspoon vanilla extract
• 1 cup almond flour
• 2 tablespoons psyllium husk powder
• 2 tablespoons butter
• 1 teaspoon baking powder
• 1/2 teaspoon cream of tartar

Salted Caramel Glaze:

• 5 tablespoons butter
• 5 tablespoons heavy whipping cream
• 2 1/2 tablespoons sugar-free salted caramel syrup, such as Torani

The Execution

1. Slice 6 Oz. Burgers’ Smokehouse Country Bacon into small bite size chunks. Either freezing the bacon for 30 minutes prior, or using scissors normally helps with this process.

2. Heat a pan to medium-high heat and cook the bacon until crisp.

3. Once crisp, remove the bacon from the pan and allow to dry on paper towels. Save excess bacon grease to saute vegetables or other meats in it.

4. Preheat oven to 325F. In 2 separate bowls, separate the egg yolks from the egg whites of 5 large eggs.

5. In the bowl with the egg yolks, add 1/4 cup maple syrup (recipe here), 1/4 cup erythritol, 1/4 tsp. liquid stevia, and 1/2 tsp. vanilla extract.

6. Using a hand mixer, mix this together for about 2 minutes. The egg yolks should become lighter in color.

7. Add 1 cup Honeyville almond flour, 2 tbsp. psyllium husk powder, 2 tbsp. butter, and 1 tsp. baking powder.

8. Mix this again until a thick batter forms.

9. Wash off the whisks of the hand mixer in the sink to make sure all traces of fats are washed off of the whisks.

10. Add 1/2 tsp. cream of tartar to the egg whites.

11. Whisk the egg whites using a hand mixer until solid peaks form.

12. Add 2/3 crisped bacon into the cake pop batter.

13. Add about 1/3 of the egg whites into the batter and aggressively mix together.

14. The batter should be much less dry now. Add the rest of the egg whites and gently fold them in to the batter.

15. The result should be a light and airy batter.

16. Spoon mixture into a greased cake pop pan (I use this one from Nordic Ware), filling with a mound of batter that rises above the mold. Place the lid on top and bake for 20-25 minutes. You can either make 24 more cake pops, or make cupcakes with the remaining batter (same cook time, yields about 7 cupcakes).

17. Once finished, remove the cake pops and let cool.

18. As the cake pops are cooling, we need to make the sauce. You can either make this in 3 batches (as you will the cake pops) or you can make it into 1 large batch. I choose to do it 3 times. Add butter to the pan over medium-low heat and cook.

19. Cook the butter until it’s browned and the bubbling stops.

20. Add heavy cream and sugar free torani salted caramel syrup to the pan. The cream should bubble right away.

21. Mix everything together and continue to cook it while letting it reduce some. Once you can pull your spoon through the mixture and it slowly comes back together, that’s when it’s ready.

22. Poke lollipop sticks through the cake pops and dip into caramel sauce.

23. Arrange cake pops into an egg carton and sprinkle with a few small pieces of bacon. Refrigerate for 20-40 minutes (or longer, if you need to).

24. Enjoy!

This makes a total of 36 servings of Maple Bacon Cake Pops with Salted Caramel Glaze. Each serving comes out to be 80 calories, 7.3g fats, 0.6g net carbs, and 2.2g protein.

Maple Bacon Cake Pops with Salted Caramel Glaze

This makes a total of 36 servings of Maple Bacon Cake Pops with Salted Caramel Glaze. Each serving comes out to be 80 calories, 7.3g fats, 0.6g net carbs, and 2.2g protein.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 36 servings

Calories 80 kcal

Ingredients

  

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Maple Bacon Cake Pops:

• 6 ounce bacon
• 5 large egg separated
• ¼ cup low-carb maple syrup
• ¼ cup erythritol
• ¼ teaspoon liquid stevia
• ½ teaspoon vanilla extract
• 1 cup almond flour
• 2 tablespoon psyllium husk powder
• 2 tablespoon butter
• 1 teaspoon baking powder
• ½ teaspoon cream of tartar

Salted Caramel Glaze:

• 5 tablespoon butter
• 5 tablespoon heavy whipping cream
• 2 ½ tablespoon sugar-free salted caramel syrup such as Torani

Instructions

 

• Slice the bacon into small, bite-sized chunks. Hint: Freeze the bacon for 30 minutes beforehand or use scissors to make this step easier.
• Heat a pan over medium-high heat and cook the bacon until crisp.
• Remove from the pan and drain on paper towels. Save the excess bacon grease for sautéing vegetables or other meats.
• Preheat oven to 325F. In two separate bowls, separate the egg yolks from the egg whites.
• To the bowl with the egg yolks, add the Ruled.Me Maple Syrup, erythritol, liquid stevia, and vanilla extract.
• Combine using a hand mixer for about 2 minutes. The egg yolks should become lighter in color.
• Add the almond flour, psyllium husk powder, butter, and baking powder.
• Mix until a thick batter forms.
• Wash the whisk attachments thoroughly to remove any traces of fat and dry thoroughly.
• Add the cream of tartar to the egg whites.
• Using the hand mixer, whisk the egg whites until stiff peaks form.
• Add two-thirds of the crisped bacon to the cake pop batter.
• Add about one-third of the egg whites into the batter and mix vigorously.
• Add the rest of the egg whites and gently fold them in to the batter. The end result should be a light, airy batter.
• Spoon the mixture into a greased cake pop pan (I use one from Nordic Ware), filling with enough batter that rises above the mold. Place the lid on top and bake for 20–25 minutes.
• Once finished, remove the cake pops and let cool. Continue using the mold to make cake pops, or use the remaining batter to make cupcakes (use the same cook time).
• While the cake pops are cooling, prepare the sauce. Add the butter to the pan over medium-low heat and melt until browned and no longer bubbling.
• Add the heavy cream and Torani Salted Caramel syrup to the pan. The cream should begin to bubble right away.
• Mix everything together and continue to cook to allow the sauce to reduce. The mixture is ready once it's thick enough that it takes a while to come back together after being separated with a spoon.
• Poke the lollipop sticks into the cake pops and dip each one in the caramel sauce.
• Arrange the cake pops by sticking them into an egg carton and sprinkling over a few small pieces of bacon. Refrigerate for 20–40 minutes (or longer if needed).
• Enjoy!

Nutrition

Calories: 80kcalProtein: 2.2gFat: 7.3g

Keyword pork