This low carb and Keto bacon pecan bark is a tasty candy with only 2g net carbs per serving.
You might get a kick out of this.
I just found this holiday yule log video of Ron Swanson, from Parks and Rec, drinking whiskey by a crackling fireplace. (below) It is 10 hours long, so you’ve got a whole day of yuletide ambiance right here. It’s incredibly festive.
I was thinking about Ron Swanson today as I cooked the bacon for this candy recipe.
(A running gag on Parks and Rec is that he has stashes of bacon hidden all over the office.) Caramel Pecan Bark would have been delicious enough on its own, but bacon really puts it over the top. It’s the perfect blend of sweet and salty.
Believe it or not, I’ve never made much candy before today.
As a diabetic, I usually avoid the stuff altogether. But this dessert is different. It was much easier to make than I was expecting and when I substituted in sugar-free sweetener, the carb count went down to only 2g net carbs. Outstanding. But I’ve already eaten too much of this addictive candy.
Time to stash it away for another day.
Low Carb Keto Bacon Pecan Bark
This low carb bacon pecan bark is a tasty candy with only 2g net carbs per serving.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
- 1 cup pecan halves
- 1/4 cup butter
- 1/2 cup Swerve or equivalent granulated sweetener
- 2 teaspoons vanilla extract
- 3 slices bacon
1. Line a 9 x 13 inch casserole dish or large rimmed cookie sheet with parchment paper. Use a medium sized light colored or metal sauce pan, if you have one, because they will make it easier to gauge the color of the brittle mixture. Make space in the fridge for the casserole or cookie sheet.
2. Place the 3 slices of bacon in a cold frying pan. Cook over low heat for 6-8 minutes, turning halfway through. Make the bacon crispy. Drain on a paper towel and crumble into bacon bits.
3. Add butter, sweetener and vanilla to a medium sized saucepan and cook over Medium heat until fully dissolved and no longer grainy, stirring constantly.
4. Bring to a low simmer. Lower the heat to Low and simmer for 1-3 minutes, stirring constantly, until the mixture reaches a deep brown color. It’s very easy to burn the caramel, so stop as soon as it starts to become brown. It will happen quickly. But don’t take it off the heat if it is still tan in color, because that will make it crumbly and grainy.
5. Remove from heat, mix in sliced almonds and pour into the parchment covered pan. Smooth out the nuts so they are evenly distributed. Make sure that the brittle mixture is touching all the almonds to hold the brittle together.
6. Chill in the refrigerator until set, about 1 hour.
7. Chop roughly.
- Calories: 174
- Fat: 37
- Carbohydrates: 6
- Fiber: 4
- Protein: 6
Keywords: Low Carb Pecan Brittle, Keto Pecan Brittle, Sugar-Free Pecan Brittle