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 during the holiday season or any time of year.
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 was a mom with a few bacon-eating kids in the house I began cooking it exclusively in the oven. It is less messy than cooking in a skillet and you can cook it faster. I have a huge baking sheet that can fit a whole pound at once.
I just lay the strips in a single layer 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. Then I remove from the tray with a fork or pair of tongs and just drain on a paper towel like usual.
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 a 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.
How to Make Maple Bacon Crack
Step One: Make the mozzarella dough. If you've ever made fathead dough before for pizza this is the same type of dough. It is easiest to mix in the food processor with room temperature eggs.
Step Two: Line a sheet pan with parchment paper or spray with cooking spray. Greased foil should also work. Spread the dough out on a baking sheet. Top with chopped or torn pieces of the cooked bacon and sweetener blend.
Step Three: Bake until the dough is golden. Let it cool for a few minutes. It is tempting to take a bite right away but it is hot.
Expert Tip: I cut off the edges of the crust to have perfect squares. Then you have some to taste test as well.
Chocolate - Go ahead and drizzle on some chocolate after these cool. Milk chocolate, semisweet chocolate, and dark chocolate are all delicious. If you like white chocolate you can even use that!
Maple Syrup - There are a lot of great sugar-free syrups on the market nowadays. You can drizzle a little of one on top if you'd like these to be sweeter. I make my own keto pancake syrup and use that sometimes.
Sweet Heat - If you like a combination of sweet and spicy mix a pinch of cayenne pepper into the sweetener mixture before adding it to the pastry.
Pecans - If you want this to be vegetarian you can swap out the bacon for pecans. It is just as addictive. Or add pecans AND bacon for the carnivore bacon-lovers.
Caramel - Drizzle with some sugar free caramel sauce and then sprinkle with roasted salted pecans. It tastes like a caramel sticky bun.
What dough can I sub for crescent rolls?
I've used a mozzarella based dough before in recipes that called for Pillsbury crescent roll dough 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.
I also sub in fathead dough any time a recipe calls for puff pastry. It is a very versatile dough.
How do I make a brown sugar substitute?
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.
- 8 oz mozzarella
- 2 oz cream cheese
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon baking powder
- ⅔ cup almond flour
- ⅓ cup coconut flour
- 1 egg
- ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ teaspoon maple extract
- ½ teaspoon molasses
- 5 slices thick cut bacon or 8 slices regular bacon cooked until crisp and chopped
- 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional
- 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 ⅔ 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.