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
The Preparation
Maple Bacon Cake Pops
- 6 ounces Burgers’ Smokehouse Country Bacon
- 5 large eggs, seperated
- ¼ cup Ruled.me maple syrup (recipe here)
- ½ teaspoon vanilla extract
- ¼ cup erythritol
- ¼ teaspoon liquid Stevia
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 2 tablespoons butter
- ½ teaspoon cream of tartar
Salted Caramel Glaze
- 5 tablespoons butter
- 5 tablespoons heavy whipping cream
- 2 ½ tablespoons Torani Sugar Free Salted Caramel
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 36 total Salted Caramel Glazed Maple Bacon Cake Pops. Each glazed cake pop comes out to 80.22 Calories, 7.03g Fats, 0.57g Net Carbs, and 3.23g Protein.
| Salted Caramel Glazed Maple Bacon Cake Pops | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 ounces Burgers’ Smokehouse Country Bacon | 800 | 60 | 0 | 0 | 0 | 58 |
| 5 large eggs | 358 | 23.77 | 1.8 | 0 | 1.8 | 31.4 |
| ¼ cup Ruled.me maple syrup | 50 | 5.39 | 0.22 | 0.58 | 0.28 | 0.03 |
| ½ teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| ¼ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ teaspoon liquid Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 cup almond flour | 640 | 56 | 24 | 12 | 12 | 24 |
| 2 tablespoons psyllium husk powder | 60 | 0 | 16 | 14 | 2 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0 | 1.27 | 0 |
| 7 tablespoons butter | 713 | 80.62 | 0.06 | 0 | 0.06 | 0.84 |
| ½ teaspoon cream of tartar | 4 | 0 | 0.92 | 0 | 0.92 | 0 |
| 5 tablespoons heavy whipping cream | 255 | 27.06 | 2.06 | 0 | 2.06 | 2.13 |
| 2 ½ tablespoons Torani Sugar Free Salted Caramel | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2888 | 252.84 | 46.6 | 26.58 | 20.66 | 116.4 |
| Per Serving (/36) | 80.22 | 7.03 | 1.29 | 3.32 | 0.57 | 3.23 |
Salted Caramel Glazed Maple Bacon Cake Pops
Ingredients
Maple Bacon Cake Pops
- 6 ounces Burgers' Smokehouse Country Bacon
- 5 large eggs seperated
- ¼ cup Ruled.me maple syrup recipe here
- ½ teaspoon vanilla extract
- ¼ cup erythritol
- ¼ teaspoon liquid Stevia
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 2 tablespoons butter
- ½ teaspoon cream of tartar
Salted Caramel Glaze
- 5 tablespoons butter
- 5 tablespoons heavy whipping cream
- 2 ½ tablespoons Torani Sugar Free Salted Caramel
Instructions
Maple Bacon Cake Pops
- Slice bacon into small bite size cubes and fry until crisp. Lay on paper towels to let excess grease drain, allowing bacon to become crispier.
- Preheat oven to 325F. Seperate 5 eggs, egg yolks from the whites. Set the whites aside.
- Using a hand mixer, mix together the egg yolks, maple syrup, erythritol, liquid stevia, and vanilla extract.
- Add almond flour, psyllium husk powder, baking powder, and butter. Mix again using the hand mixer. The result should be a thick cake batter.
- Wash off mixing whisks and add cream of tartar to egg whites. Whisk these until solid peaks form.
- Add 3/4 bacon bits to cake pop batter, then aggressively mix in 1/3 of the egg white mixture.
- Add the rest of the egg whites and carefully fold them into the batter, resulting in an airy, wet dough.
- Spoon mixture into a greased cake pop pan, filling with a mound of batter that rises above the mold. Place the lid on top and bake for 20-25 minutes.
- You will have to repeat the process for the cake pops 3 times to get 36, you can alternatively use the rest of the batter for cupcakes.
- Remove cake pops from the pan and stick lollipop sticks through them.
Salted Caramel Glaze
- Add butter to a saucepan over medium-low heat. Cook butter until browned and not bubbling anymore.
- Add heavy cream and Torani syrup. The heay cream should bubble up vigorously. Mix this together well.
- Continue mixing over a medium-low heat until sauce reduces.
- Dip cake pops in sauce and allow to cool for 30 minutes in the refrigerator. Using an old egg carton to stick the cake pops in allows them to stand up straight as they cool.
