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prep time
25 min
cook time
45 min
ready time
1 h 10 min
Keto Candied Bacon Jam Paninis
Looking for a nice Keto lunch, such as a hot sandwich with a cup of soup or a small salad? You can make this candied bacon jam panini with Keto cloud bread for your next meal prep recipe. It’s easy to make cloud bread in batches. Just keep the finished bread in a sealed airtight bag in your refrigerator. Lay a slice down in a pan, and load it up with the panini ingredients. The cloud bread cooks to a dark golden color on the outside in your hot pan, and any cheese in the center melts to perfection. If you own an actual panini press at home, you might want to stick to using the pan method; cloud bread is still delicate! Check out Carb Manager’s growing list of Keto-friendly soups and salads to complete your meal, or enjoy the panini alone as a Keto snack.
Choose No-Sugar Bacon
It can be tempting to choose flavored bacon to make the bacon jam. Avoid flavors that imply added sugar, like maple or honey smoked bacon. It’s better to choose a good quality slab of bacon or a good brand of pre-sliced bacon. Don’t worry, you’ll add Keto-friendly sweeteners to the candied bacon jam, so it will still taste a little sweet.
Storing Leftover Bacon Jam
If you have extra candied bacon jam you’d like to use for later, just store it in an airtight container in your refrigerator. The bacon will be harder once it’s cold, but you can fix this by letting it sit at room temperature before you use it. The candied bacon jam will naturally soften back to its chewier texture while it’s sitting out.
Net Carbs
4.4 g
Fiber
0.4 g
Total Carbs
5.5 g
Protein
23.8 g
Fats
30.7 g
395 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 large
Cream cheese
1 oz
Cream of tartar
0.13 tsp
Bacon
3.5 oz
Yellow onion
1 oz
Garlic
0.5 tsp
Brown Sugar Replacement
0.5 tsp
Liquid stevia
10 Drop
Apple cider vinegar
1 tsp
Paprika
0.13 tsp
Beef broth
0.25 cup
Tapioca flour
1 tsp
Mayonnaise
3 tsp
Cheddar cheese, natural
3 slice (from pre-sliced package) - each 3/4 ounce
Arugula
1.5 oz
Recipe Steps
steps 8
1 h 10 min
Step 1
Separate all your eggs, and add the yolks to a stand mixer with a whip attachment. Whip the yolks at a high speed for several minutes until they thicken up and turn pale yellow. When the yolks are pale, add softened cream cheese to the mixer. Whip the ingredients together until you have a lump-free, pale yellow mixture. Scrape the mixture into a clean bowl to leave aside for the next step. Wipe your mixing bowl and attachment clean, making sure there is no yolk left behind.Step 2
Pour the egg whites into the bowl, and begin whipping them until they’re frothy. Once the whites are frothy, add cream of tartar and continue whipping them until you reach stiff peaks. If you left your egg whites out at room temperature, it should only take them a few minutes to become stiff. When the egg whites are done, use a baking spatula to add about ⅓ of the whites to the yolk mixture, and fold them in. Continue until all the egg whites are folded into the yolks, and you have a light yellow, fluffy cloud bread batter.Step 3
Turn on an oven to preheat to 300 degrees. Line a sheet tray with parchment paper, and begin scooping a ¼-cup portion of batter onto the paper. Gently spread the batter into about a 5-inch circle, then repeat the process until the rest of the batter is portioned. Bake the cloud bread immediately for 25 minutes or until the bread has golden edges with a soft and bouncy center. Let the cloud bread cool at room temperature for later.Step 4
To make the bacon jam, dice the bacon and yellow onion into very small pieces, but keep the two ingredients separated from each other. Add the bacon to a medium-sized pot and cook it on high heat while stirring until the bacon turns crispy and has released a lot of fat. Once done, drain the fat out of the pot, and return it to low heat on the stove. Add diced onions to the pot, place a lid on top, and let the ingredients cook down until the onions are transparent. Stir occasionally to prevent burning and adjust the heat as necessary.Step 5
Stir minced garlic, brown sugar substitute, liquid stevia, apple cider vinegar, paprika, and beef broth into the pot. Return the lid and let the pot simmer over very low heat while the bacon and onions continue breaking down - about 10-15 minutes. Then, remove some of the liquid from the pot, and transfer it to a heat-safe dish. Stir tapioca flour into the dish until it thickens the small amount of liquid. Return the thickened liquid to the pot, and stir it into the bacon jam.Step 6
Continually stir and observe the bacon jam as it cooks down for the final time over low heat. Watch for the bacon and onions to caramelize in the pan. You may continue cooking down until all excess liquid evaporates for crunchy candied bacon. Otherwise, leave the jammy-textured bacon mixture to cool temporarily. You can chill the bacon in your refrigerator, but it will become firmer and crunchier.Step 7
To make a panini, flip a piece of cloud bread over so the flat side is facing up. Spread mayonnaise across the cloud bread, then lay a slice of cheese over the mayonnaise (it may help you to fold the panini later if you split the cheese slice into two halves first). Arrange about ½ ounce of candied bacon jam over the cheese. Place the bare side of cloud bread down in a small pan, then arrange the arugula in the center of the panini.Step 8
Cover the pan with a lid and heat the panini over medium-low heat. Keep an eye on the pan as the cheese begins to melt. Once the cheese starts melting, use a spatula to fold the panini in half and press it down to seal it shut. Leave the lid on the pan to help the cheese melt faster while the cloud bread turns golden brown in the pan. You can flip the panini over and cook it on the other side for even coverage. Enjoy while the panini is hot and the cheese is gooey!
