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    Home » Dessert Recipes » Low Carb Maple Bacon Crack

    Low Carb Maple Bacon Crack

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Mar 24, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto maple bacon crack
    pinterest image for keto maple bacon crack

    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.

    rectangular white platter lined with low carb maple bacon crack

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    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.

    overhead view of low carb maple bacon crack squares

    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.

    hand holding square of low carb maple bacon crack

    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.

    ball of dough in a mixing bowl for maple bacon crack

    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.

    maple bacon crack dough rolled out onto parchment paper covered in toppings

    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.

    Variations

    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.

    close up on low carb maple bacon crack stacked on a white platter

    Common Questions

    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.

    hand holding low carb maple bacon crack with large bite missing
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    hand holding square of low carb maple bacon crack

    Low Carb Maple Bacon Crack

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Course: Breakfast, brunch, Dessert, Snack
    Cuisine: American
    Servings: 8 servings
    Calories: 250
    Author: Taryn

    Ingredients

    Dough Ingredients:

    • 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

    Topping Ingredients:

    • 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
    US Customary - Metric
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    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 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.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
    *** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses ½ teaspoon divided by 8 servings. That is less than .5 grams of carbs from the molasses per serving. If you prefer you can just omit it.  

    Nutrition

    Calories: 250 | Carbohydrates: 6g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 311mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 315IU | Calcium: 227mg | Iron: 0.9mg
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    Reader Interactions

    Comments

    1. Maria says

      February 05, 2022 at 8:47 am

      I can’t wait to try this! Can I use the Lakanto brown sugar and add the maple extract or use the classic Lakanto mink fruit and add the molasses and maple extract? I gave both of these sweeteners in the house.

      Reply
      • Taryn says

        February 05, 2022 at 9:23 pm

        Yes, either of those options would work.

        Reply
    2. Jean Johnson says

      March 01, 2021 at 8:33 pm

      Can you substitute the coconut flour with something else??? My daughter has a sensitivity to it.

      Reply
      • Taryn says

        March 01, 2021 at 9:30 pm

        You can use all almond flour.

        Reply
    3. Vikki Day says

      January 24, 2021 at 10:22 am

      Is the maple bacon “crack” supposed to be served warm or cold?

      Reply
      • Taryn says

        January 24, 2021 at 7:31 pm

        I like it better warm.

        Reply
    4. Rebecca says

      December 16, 2020 at 6:02 pm

      Could u use honey instead of molasses

      Reply
      • Taryn says

        December 17, 2020 at 2:29 pm

        Sure

        Reply
    5. Stranch1 says

      May 09, 2020 at 11:30 am

      How thick is the dough once rolled out? I was really struggling with this part. It was sticking to my fingers even though I was using water as suggested. I tried wax paper which helped but just didn’t know how thin to make it.

      Reply
      • Taryn says

        May 10, 2020 at 3:50 pm

        It's about 1/4-1/2 an inch thick. You just want it to be a 9x12 inch rectangle. Wax paper will probably make it worse. I find it easiest to press out with wet fingers (dipping them in the water again as needed).

        Reply
    6. Debbie says

      October 06, 2019 at 2:55 pm

      Do you think a sugar free maple syrup (Walden Farms) could be subbed for the sweetener, molasses, and maple extract? Thanks!!

      Reply
      • Taryn says

        October 06, 2019 at 4:11 pm

        No, sorry, I think it would be too wet.

        Reply
    7. Cristina says

      September 02, 2019 at 7:08 pm

      How do store this? Would it be ok to keep in the fridge for a few days?5 stars

      Reply
      • Taryn says

        September 03, 2019 at 9:26 am

        Yes

        Reply
    8. Renate says

      August 10, 2019 at 5:39 pm

      I see the nutritional values
      However, I don't see the serving size. Thank you

      Reply
      • Taryn says

        August 10, 2019 at 10:25 pm

        This has 8 servings. (It's at the top of the recipe card).

        Reply
    9. Janie says

      August 07, 2019 at 7:50 pm

      Would black strap molasses work?

      Reply
      • Taryn says

        August 09, 2019 at 5:16 pm

        Yes, any type of molasses would be fine.

        Reply
    10. Jessica says

      July 04, 2019 at 8:22 am

      I have bacon lovers in my house who would beg me to make this, however one of them is severely allergic to nuts. Any sub for the almond flour?

      Reply
      • Taryn says

        July 04, 2019 at 9:08 am

        You can use a nut-free fathead dough like this one: https://joyfilledeats.com/coconut-flour-pizza-crust/

        Just omit the spices. And add a bit of sweetener if you want.

        Reply
    11. Mary Clare says

      July 01, 2019 at 10:02 am

      Can I substitute the coconut flour with another flour? I’m allergic to coconut.

      Reply
      • Taryn says

        July 01, 2019 at 4:27 pm

        Yes, you can use all almond flour. You might need a little extra.

        Reply
    12. Marilyn says

      June 29, 2019 at 11:54 pm

      Looks amazing, can't wait to make them, thank you for the recipe. I can smell the bacon already. Yum!

      Reply
    13. Donna says

      June 27, 2019 at 10:52 am

      Hi 🙂

      Thanks for sharing this low carb version!!! Would I be able to substitute splenda in this recipe? I am new to using the low carb recipes and this looks wonderful and I know my husband and I would both love it!!!

      Thanks!!

      Reply
      • Taryn says

        June 27, 2019 at 8:41 pm

        I'm sorry but I don't use splenda so I'm not sure if it would work.

        Reply
    14. J carducci says

      June 26, 2019 at 4:48 pm

      Please change the name. Are we teaching our kids that “crack” is good? So many other words you could have used. Be ashamed.

      Reply
      • Taryn says

        June 26, 2019 at 9:13 pm

        I did not come up with the original recipe. I just made a low carb version. So no, I am not ashamed. Feel free to rename it in your home if you prefer.

        Reply
      • Alli Wagner says

        June 27, 2019 at 10:03 am

        Calm down.

        Reply
        • Holly says

          June 30, 2019 at 2:48 pm

          What could I substitute for the xylitol in your sweetener? I have dogs and will not let it into the house. Would allulose or bocha sweet work? Thanks for any help!

        • Taryn says

          June 30, 2019 at 3:17 pm

          All erythritol works. I'm not sure about the sweeteners you mentioned.

    15. Megan says

      June 26, 2019 at 3:21 pm

      What about using monk fruit sweetener? It’s one of my favorites I have found. Also with also having to be budget conscious, I like to ask before I try it because I am not one to be wasteful or at least I try not to be.

      Reply
      • Taryn says

        June 26, 2019 at 3:51 pm

        A monk fruit blend like lakanto will work in this. You may want to use 1.5 times the amount.

        Reply
        • Megan says

          June 27, 2019 at 4:45 pm

          Great! That is the kind I use. Thank you, I love your page and recipes!

    16. Deb says

      November 24, 2018 at 2:20 pm

      I saw that there is now a Xylitol-free Gentle Sweet. Do you have a recipe for that kind of sweetener?
      Thank you.

      Reply
      • Taryn says

        November 24, 2018 at 3:22 pm

        You can make my sweetener just using all erythritol.

        Reply
    17. Maddi says

      July 16, 2018 at 7:49 pm

      I don’t think I have a dough blade for my food processor. Can I use my stand mixer with either the paddle or the dough hook? Or can I use the regular blade on the food processor?

      Reply
      • Taryn says

        July 17, 2018 at 2:52 pm

        Hi Maddi, I use the regular blade on the food processor for this dough. Your stand mixer would work too if you prefer to use that.

        Reply
    18. Ineka says

      May 28, 2018 at 12:48 pm

      Could I make them ahead, freeze them and bake just before serving them? Or bake and then freeze?

      Reply
      • Taryn says

        May 28, 2018 at 10:44 pm

        Mozzarella based dough freezes ok but not great. I would freeze them after baking if you want to but they are better fresh.

        Reply
    19. Elyse says

      May 23, 2018 at 9:29 pm

      What is serving size? If I missed it, I apologize.

      Reply
      • Taryn says

        May 23, 2018 at 9:32 pm

        Hi Elyse, a serving is 1/8th of the recipe. It does show the number of servings near the top of the recipe box but it can be easy to miss not having it near the nutrition facts. No worries 😀

        Reply
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