I just made an amazing Keto Candied Bacon using only three ingredients!
I used to make a version of candied bacon that included beer and sugar, but since adopting a low-carb lifestyle I wanted a sugar-free alternative that still delivers that caramelized, candy-like coating. After testing several keto sweeteners, I settled on allulose because it browns and thickens much like regular sugar, producing the sticky, crunchy finish I wanted without the off flavors or cooling effects some sweeteners leave behind.
Allulose is a “rare sugar” naturally present in small amounts in certain fruits. It behaves like sugar when heated, browning and caramelizing without raising blood glucose in the same way table sugar does, making it a great option for keto-friendly desserts and toppings. For this recipe I used liquid allulose and a touch of maple flavoring to recreate that classic candied bacon taste.
Keto Candied Bacon Recipe Ingredients
1 package bacon (thick or thin cut)
1/2 cup liquid Allulose keto sweetener (liquid allulose works well for even coverage)
1 tsp Mapleine imitation maple flavoring (or your preferred maple extract)
Equipment needed:
- Aluminum foil or parchment paper
- Wire rack
- Large baking sheet
- Silicone basting brush
Keto Candied Bacon Recipe Instructions
Preheat the oven to 350°F (175°C).
Line a baking sheet with aluminum foil or parchment paper to make cleanup easier—the allulose caramel will harden as it cools. Place a wire rack on top of the lined sheet.
Arrange the bacon on the wire rack with a little space between slices so air can circulate and the coating crisps evenly.
In a small bowl, combine the liquid allulose and the maple flavoring. Stir until fully combined.
Use the silicone basting brush to coat the top of each bacon slice with the sweetener mixture. Make sure each slice has an even layer so it caramelizes properly.
Bake thick-cut bacon for about 25 minutes, or until it reaches your preferred level of crispness. For thin-cut bacon, bake for about 15 minutes. Ovens vary, so watch the bacon toward the end of baking to avoid burning.
Remove the bacon from the oven and allow it to cool completely before serving. Cooling is essential: the allulose coating will harden and become crunchy only after it cools, and the bacon will be very hot right out of the oven.
This method produces a glossy, caramelized coating similar to traditional candied bacon but without added sugar. The result is a perfect keto-friendly appetizer or snack with a wonderful balance of savory and sweet.
About Allulose
Allulose is a rare sugar found naturally in small amounts in some fruits. It has the same chemical formula as fructose but is not metabolized like regular sugars, so it provides minimal calories and does not significantly raise blood glucose or insulin for most people. It browns and thickens when heated and does not crystallize the way some sweeteners do, making it ideal for caramelizing and candy-like textures.
While allulose is generally well tolerated, consuming very large amounts can cause digestive discomfort in some people. As always, use it in moderation and pay attention to your own tolerance.
This recipe uses a modest amount of allulose spread across a batch of bacon, and I personally haven’t experienced any digestive issues when enjoying these candied slices.
Keto Candied Bacon Recipe
Equipment
- Aluminum foil or parchment paper
- Wire rack
- Large baking sheet
- Silicone basting brush
Ingredients
- 1 package bacon (thick or thin cut)
- 1/2 cup liquid Allulose keto sweetener
- 1 tsp Mapleine imitation maple flavoring
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with foil or parchment and place a wire rack on top.
- Arrange bacon slices on the rack with space between each piece.
- Mix liquid allulose and maple flavoring in a small bowl until combined.
- Brush the sweetener mixture onto the top of each bacon slice.
- Bake thick-cut bacon about 25 minutes, thin-cut about 15 minutes, or until desired crispness.
- Allow bacon to cool completely so the coating hardens and becomes crunchy before serving.
Notes
I tested several sweeteners; many taste good, but liquid allulose produces the best caramelized, sticky texture without unwanted aftertaste. Adjust baking time to your oven and preferred crispness.