If you’ve never had Maple Bacon Crack you have missed out. It is amazing. A sweet pastry with maple and bacon. What could be better? And now with a low carb version, you have no reason not to indulge in this delicacy.
About 18 months ago my husband and I hosted a bacon party. It was absolutely delicious. Obviously, the party theme was bacon. My husband, who is an avid homebrewer, made bacon beer and we asked all of our guests to bring an appetizer or dessert that used bacon.
Our friends Dave and Melissa brought Maple Bacon Crack. The regular high carb version made with canned crescent rolls, maple syrup, and brown sugar. I ate a few more pieces of that then I should’ve. Or a few more than a few. I don’t remember what triggered my memory of maple bacon crack the other day but once I thought of it I had to make it.
How to Cook Bacon in the Oven
Once I had a few bacon eating kids in the house I began cooking it exclusively in the oven. I have a huge baking sheet that can fit a whole pound at once. I just lay the strips on the baking sheet and pop it into the oven at 400 until it is crispy. Once or twice I drain off the grease, very carefully, so that it crisps up better without being too greasy. It takes about half an hour in my oven.
If you don’t have a very big rimmed baking sheet you can also twist your bacon to fit more in the pan. It takes a little longer to cook but looks fancy. My kids love when I twist it.
Luckily, I had already cooked a pound and half of bacon that morning. I needed bacon for two other new recipes that will be coming this week. You can never have too much bacon.
Dough for Maple Bacon Crack
I’ve used a mozzarella based dough before in recipes that called for crescent rolls so I knew it would work here. The first place I ever saw a mozzarella dough was on the blog Up Late Anyway. These cheese danish are amazing.
How to Make Brown Sugar Substitute for Low Carb Maple Bacon Crack
After the dough, I just had to replicate the brown sugar and maple syrup. From my baking experience, I knew that my sweetener blend melts in the oven. So the syrup aspect was taken care of. I just added a little molasses and maple extract to get those flavors into the pastry.
P.S. I cut off the edges to have perfect squares. Then you have some to taste test as well.
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Ingredients
Dough Ingredients:
- 8 oz mozzarella
- 2 oz cream cheese
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tsp baking powder
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 egg
Topping Ingredients:
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 tsp maple extract
- 1/2 tsp molasses
- 5 slices thick cut bacon or 8 slices regular bacon , cooked until crisp and chopped
- 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener, optional
Instructions
- Preheat oven to 375.
- Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
- Add the rest of the dough ingredients and the melted cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to knead it by hand to thoroughly incorporate the ingredients.
- Once the dough is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment lined baking sheet.
- In a small bowl stir together the 2/3 cup sweetener, maple extract, and molasses. Sprinkle half of it over the prepared dough. Top with the bacon. Sprinkle with the remaining sweetener.
- Bake for 20-24 minutes. Sprinkle with additional sweetener if desired.
