Gluten Free Refined Sugar Free Caramelized Bacon

Gluten and Refined Sugar Free Caramelized Bacon Recipe

I am a huge fan of gastro pubs. I love the hand crafted cocktails and the imaginative reinventions of bar snacks. I also find that most gastro pubs (at least the ones I have had the pleasure of visiting) seem to have a pretty good gluten free snack menu, which might feature something like this gluten and refined sugar free caramelized bacon recipe.

This recipe is inspired by a bar snack I had at a gastro pub in Orlando. The dish was called Bacon and Eggs and was basically a spicy deviled egg with caramelized bacon. The eggs were great but oh, that bacon! I couldn’t get enough of that bacon. I dream about that bacon.

The bacon I had at the pub was coated in brown sugar mixed with a pretty long list of other stuff, so I decided to simplify the recipe and to try it with coconut sugar instead of the brown sugar.

I have to tell you – this recipe should come with some sort of warning due to the addictive nature of this bacon. You can serve it as-is with drinks, crumble it into salads or roasted veggies (Brussels sprouts would be amazing), break it into shards and serve with brie, atop some really good vanilla ice cream … the list goes on.

Really, you gotta try this recipe!

Gluten Free Refined Sugar Free Caramelized Bacon

5 from 1 vote
Gluten Free Refined Sugar Free Caramelized Bacon
Print Recipe

Gluten and Refined Sugar Free Caramelized Bacon

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 14 pieces
Calories: 110kcal
Author: Carol Kicinski

Ingredients

  • Gluten free nonstick cooking spray
  • ½ cup plus 2 tablespoons Wholesome! coconut palm sugar
  • 1 teaspoon kosher or sea salt
  • ⅛– ¼ teaspoon cayenne pepper depending on how spicy you like it
  • 7 pieces about ½ pound thick, nitrate free bacon cut in half
  • 2 tablespoons maple syrup
  • 2 tablespoons finely chopped walnuts

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire cooling rack on top. Spray the rack with cooking spray.
  • In a shallow bowl or plate, combine the coconut sugar, salt, and cayenne pepper. Brush the bacon on both sides with maple syrup and dip into the coconut sugar mixture, making sure to coat well. Place on the rack and bake for 20 minutes. Sprinkle the nuts on top of the bacon slices and continue baking for another 5 – 10 minutes or until the bacon is fully cooked through but the sugar coating is not burning. You want the bacon cooked very well or it won’t crisp up as well as it should when cooled.

Nutrition

Nutrition Facts
Gluten and Refined Sugar Free Caramelized Bacon
Amount Per Serving
Calories 110 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 296mg12%
Potassium 48mg1%
Carbohydrates 7g2%
Sugar 5g6%
Protein 2g4%
Vitamin A 20IU0%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bacon Caramelized Cayenne Pepper Dairy Free Gluten-Free Gluten-Free Recipes Maple Syrup Walnuts
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  1. Sherry Everett
    October 26, 2016

    Hi Carol, I’m so glad to finally put a face with your name. I guess I’ve been too busy to notice your site but that’s changed now. I’m a big fan and love to try your recipes. So far, they are amazing!

    1. Carol Kicinski
      October 26, 2016

      Thank you Sherry. :) I hope you continue to enjoy the recipes.
      xo,
      Carol

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