Bacon. Coffee. Two of my favourite things.
I was thinking about this low-carb bacon jam recipe and pondering how I could make it different to all of the other bacon jam recipes out there. I just happened to have a cooking show on tv in the background and they were making red eye gravy.
I played around with the coffee to bacon ratio for a while and can now proudly state that this is the best bacon jam that I’ve ever eaten. And it’s 100% keto friendly. The coffee adds an incredible depth to the flavour. Enjoy with crusty toasted keto bread or mature cheese — it’s also great for cheese boards!
Nutritional values (per serving, 2 level tbsp)
Net carbs1.2 grams
Calories from carbs 5%, protein 19%, fat 76%
Total carbs1.3 gramsFiber0.1 gramsSugars0.9 gramsSaturated fat2.6 gramsSodium264 mg(11% RDA)Magnesium5 mg(1% RDA)Potassium85 mg(4% EMR)
Ingredients (makes 16 servings/ about 2 cups)
- 500 g bacon slices (1.1 lb)
- 1 large red onion (150 g/ 5.3 oz)
- 1/2 cup Sukrin Gold or Swerve (80 g/ 2.8 oz)
- 1/2 cup strong black coffee (120 ml/ 4 fl oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 2 tbsp balsamic vinegar (30 ml) – avoid extra sweet thick balsamic vinegar
- 1 tbsp coconut aminos (15 ml)
- Cut the bacon into small strips. Peel and slice the onion. Prepare the coffee and set aside.
- Cook the sliced bacon in a skillet until cooked but not crispy.
- Remove bacon from pan and place in a bowl to set aside. To the same pan where you cooked the bacon add sliced red onion and mix until covered in the rendered bacon grease. Cook until onion is softened, approx. 5 minutes.
- Add the Sukrin Gold, stir through and then cook on low heat for 15 minutes until the onions are caramelised.
- Return the bacon to the skillet and add the coffee and water. Cook on medium-high for 30 minutes, stirring regularly.
- Stir the balsamic vinegar and coconut aminos through and cook for a further couple of minutes.
- Allow to cool slightly and then spoon into jars. Serve with keto bread and sliced cheese such as brie, manchego or hard goat cheese.
- Store sealed in the refrigerator for up to 2 weeks.
Ingredient nutritional breakdown (per serving, 2 level tbsp)
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