Keto Bacon And Blue Cheese Cake

This mini savory cheesecake is the perfect combination of sweet and salty. Soft creamy cheese is blended with tangy blue cheese and set on top of a maple pecan base then topped with crispy bacon.

This makes for a great snack or why not try a slice for breakfast!

Net Carbs

3 g
Fiber

2.4 g
Total Carbs

8.5 g
Protein

9.7 g
Fats

29.4 g

322 cals

Quantity

Serving Size

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Cream Cheese Spread

5 ounce
Blue Cheese

3-½ ounce
Pecans, Raw

½ cup, halves
Unsalted Butter

½ tablespoon
Maple Flavored Syrup by Lakanto

1 teaspoon
Bacon

1 slice - 6" long
Olive Oil

1 teaspoon
Salt, Sea Salt

¼ teaspoon
Black Pepper, Ground

⅛ teaspoon

Step 1

Add the pecans to a food processor along with the salt and pepper and blend to form a crumb.
Step 2

Melt the butter in a small pan over a low heat and add the pecan crumb and lakanto syrup. Stir to combine until the crumb is coated in the butter and syrup. Set aside to cool a little.
Step 3

Line a large ramekin with plastic wrap so that it over hangs the edges. Tip the cooled crumb mixture into the ramekin and press down firmly creating an even layer. Transfer to the fridge to set for 10 minutes.
Step 4

Heat the olive oil in a frying pan over a medium heat and add the bacon. Cook until browned and very crisp. Set aside to cool.
Step 5

Add the blue cheese and cream cheese to a mixing bowl and mash together well to combine.
Step 6

Spoon the cheese mixture over the set pecan base so that it is level and refrigerate for 30 minutes to firm up.
Step 7

To serve, lift the cheesecake from the ramekin using the plastic wrap and sprinkle over the crispy bacon.

Keto Bacon And Blue Cheese Cake

Ingredients

Recipe Steps

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