Keto Bacon Jam (Sticky, Salty, Sorted)
Keto bacon jam from one pan: bacon, onion and coffee cooked down until sticky. Low Spoons, with swaps that cut the chopping.
Equipment
- Large non-stick frying pan
- Chopping board
- Sharp knife or kitchen scissors
- Clean airtight jar (250 ml)
Ingredients
- 6 rashers bacon
- 50 g brown onion
- ¼ cup golden monkfruit sweetener brown sugar replacement
- 1 tbsp dried thyme
- 1 tbsp keto maple syrup we use Lakanto
- 1 tbsp red wine vinegar
- 30 ml espresso shot
Instructions
Prepare
- Cut the bacon into roughly 1 cm pieces.
- Dice the onion into roughly 5 mm pieces.
Cook
- Put the bacon and onion in a large non-stick frying pan over medium heat.
- Cook for 5 minutes, stirring now and then, until the bacon fat has run and the onion is soft.
- Add the golden monkfruit sweetener, thyme, keto maple syrup, red wine vinegar and espresso.
- Stir until everything is combined.
- Cook for about 15 minutes, stirring now and then, until the jam is thick and sticky. When you drag your spoon through it, it should leave a clear trail on the base of the pan.
Store
- Spoon the jam into a clean airtight jar.
- Leave it to cool, then put it in the fridge within 2 hours.
Notes
Fridge: refrigerate within 2 hours, keep at 5°C or below and eat within 1 week. Freezer: up to 3 months. Thaw in the fridge, use within 24 hours and don't refreeze. Each serve is about 2 tablespoons. Key swap: frozen chopped onion and bacon pieces skip the chopping.
Nutrition
Serving: 1 serve | Calories: 267kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g