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chocolate bacon fudge


Yield: 8 servings

Serving Size:  one 2" square of fudge


  • 1 cup (250g) smooth nut or seed butter (ideally almond butter or cashew butter)

  • 1/2 cup (95g) allulose (OR tagatose OR other keto sweetener)

  • 1/2 cup (50g) cacao butter (OR unsalted butter, OR coconut oil)

  • 1/2 cup (30g) unsweetened cacao powder

  • 2-3 slices bacon (ideally candied bacon, recipe below!)

  • (optional) 1 tsp vanilla extract



  • 2-3 slices bacon

  • 2 Tbsp (26g) allulose (OR other keto sweetener)

  • (optional) 1 tsp maple flavoring


Powdered Erythritol:



Maple Flavoring:

Cacao Butter:

Ghee (clarified butter):

Butter-flavored Coconut Oil:

Unsweetened Cacao Powder:

Unsweetened Chocolate:

Sunflower Seed Butter:

Almond Butter:

Cashew Butter:

Pure Raw Vanilla Bean Powder:

Vanilla Extract:


Heat-Safe Silicone Spatula:

Metal Whisk:

Vitamix Blender (for make homemade nut butter):

Kichen Scale:

Loaf Pan:

Nonstick Baking Parchment:

Metal Cooling Rack:

Ceramic Saute Pan & Pot:

Magnetic Measuring Spoons:

Micro Measuring Spoons:
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)


1. First make the candied bacon. The first method is to place the bacon strips down on a non-stick baking mat or paper and sprinkle evenly with the 2 Tbsp of sweetener, then bake at 350F / 176C for 10-15 minutes or until cooked fully (be careful not to burn them!). Alternatively, fry the bacon on the stove and towards the end, add in the sweetener, the maple flavoring, and a tiny bit or water, then cook until a syrup is formed and the water has cooked off. Place the sweetener-coated cooked bacon to a metal wire rack to cool and let the sweetener harden.

2. Line your loaf pan with baking parchment or wax paper so that there is extra hanging off the sides (see video above), then set aside.

3. In a large saucepan or pot, heat together the 1/2 cup of sweetener and a little bit of water to make a syrup, then once the sweetener has melted, whisk in the vanilla and the cacao powder. Bring to a simmer, whisking constantly, until thickened and most of the water has evaporated off (but not ALL the water! this mixture will burn easily if the water is gone).

4. Whisk in the nut butter and the cacao, stirring until the cacao butter has melted fully, then turn off the heat and continue whisking until everything is incorporated in a shiny smooth mixture. If the fat refuses to mix in and stays separated, add a tablespoon of water and try again, continuing adding small amounts of water until it pulls together. Avoid adding more water than necessary.

5. Chop the cooled bacon into small chunks, pour the hot fudge into your prepared pan, smooth the surface, then sprinkle over the chopped candied bacon and press lightly to stick into the fudge. Freeze for 1-2 hours or until fully chilled and solid.

6. Use the parchment paper to remove the fudge from the pan, sliding a small knife around the edges first if necessary. Slice into 8 even squares, then serve immediately. These stay fresh in the freezer for up to 2 months, 1 week in the fridge. I recommend keeping them chilled before servings for the best texture.


1. These have the best, most solid texture if you use cacao butter as the fat (it is harder at room temperature) and a very thick nut butter. For example, sesame butter and almond butter tend to be thinner and pourable at room temperature, so if you use those or something similar, the fudge will be softer at room temperature. In the video above I used a homemade pumpkin seed butter I made in my Vitamix blender using this method:

2. The best sweeteners for this kind of recipe are allulose or tagatose (no cooling aftertaste!) because they will form a smooth syrup without much water present, which is necessary for any fudge, cookie, or candy to have a smooth or crisp texture. IF you choose to use an erythritol-based sweetener, the fudge will not only have that cooling aftertaste but also will crystalize and become kind of grainy after the first day.

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