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!
Seriously, though, this is one of the few times I will talk up a product. I’ve had products sent to me in the past, but ended up not reviewing them because they were just plain bad. Bacon, on the other hand, well pretty much everyone loves bacon. I cooked these bad boys up and took a bite – phew. I had to hold myself back for this recipe because I ate half of what I cooked to begin with, right out of the pan.
For this recipe, I used their Country Bacon – a bacon that won the Annual Blue Ribbon Bacon Festival this year.
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
Maple Bacon Cake Pops
Salted Caramel Glaze
- 5 tbsp. Butter
- 5 tbsp. Heavy Cream
- 2 1/2 tbsp. Torani Sugar Free Salted Caramel
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.
6. Using a hand mixer, mix this together for about 2 minutes. The egg yolks should become lighter in color.
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).
This makes 36 total Salted Caramel Glazed Maple Bacon Cake Pops. Each glazed cake pop comes out to 80 Calories, 7g Fats, 0.6g Net Carbs, and 3.1g Protein.
|Salted Caramel Glazed Maple Bacon Cake Pops||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|6 Oz. Bacon||800||60||0||0||0||58|
|5 large Eggs||350||30||2.5||0||2.5||30|
|1/4 cup Maple Syrup||49||5.5||0||0||0||0|
|1/2 tsp. Vanilla Extract||2||0||0||0||0||0|
|1 cup Almond Flour||640||56||24||12||12||24|
|2 tbsp. Psyllium Husk||68||0||16||14||2||0|
|1 tsp. Baking Powder||1||0||1||0||1||0|
|7 tbsp. Butter||700||77||0||0||0||0|
|1/2 tsp. Cream of Tartar||4||0||1||0||1||0|
|5 tbsp. Heavy Cream||250||25||2||0||2||0|
|2 1/2 tbsp. SF Torani Syrup||0||0||1||0||1||0|
|Per Cake Pop ( / 36 )||79.6||7.0||1.3||0.7||0.6||3.1|