Candied Bacon Blossoms
0.5g
Net Carbs
3.6g
Protein
11.1g
Fat
0.3g
Fiber
118
Calories
Cooking tip: Getting the bacon into the right shape to result in a flower reminiscent shape after cooking is a little bit of a trick. We found placing the outer layer right on the muffin cup edge, and making sure the center of the muffin cup held the tightest portion of the spiral helped. Making regular slices in the top edge of the bacon also helps give the idea of petals for this blossom. Beyond the shape, this recipe relies on the use of allulose as the sweetener as it is the one alternative sweetener that can caramelize. We do not suggest using any alternatives.
Ingredients:
- 1/4 cup allulose, granulated Wholesome
- 12 ounces raw bacon, cured USDA
- 1 tablespoon cinnamon, ground USDA
Directions:
Ingredient note: we used wide bacon slices that were neither thick nor thin cut for this recipe.
- Heat oven to 375°F.
- In a small bowl, combine granulated allulose and cinnamon. Spread half of the cinnamon mixture on a plate.
- Working with one slice of bacon at a time, dust one side with cinnamon by gently pressing on the covered plate.
- Into a regular muffin pan, arrange the bacon slice, dusted side toward the outside, in a spiral pattern (like a flower). Using kitchen shears, cut 1/4-1/2 inch slices into the top edges of the bacon to make “petals” for the bacon blossom. Dust the top of each bacon blossom with the remaining cinnamon mixture, about ½ teaspoon on each blossom.
- Bake for 25 minutes, or until the top edges of the bacon are very crispy and browned. Allow to cool in the pan for at least 5 minutes before removing to a paper towel lined plate. One bacon blossom is one serving.
