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!