Crispy Maple Bacon Fat Bombs Recipe

Ingredients

• 2 slices bacon, chopped into small pieces
• 1 cup Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol or monk fruit
• 2 teaspoons maple extract

1. Preheat the oven to 350°F. If planning to use the fat bomb as a topping, have on hand a mini rimmed baking sheet, about 10 by 6 inches; if planning to make individual candies, have on hand two 24-well mini muffin pans.
2. In a large skillet, fry the bacon pieces over medium heat until crisp.
3. Place the bacon and 3 tablespoons of the bacon fat in a heat-safe medium-sized bowl; if you do not have 3 tablespoons of rendered bacon fat, add additional reserved bacon fat or coconut oil. Add the sweetener and maple extract and combine with a fork until small crumbs form.
4. If making a sheet of the fat bomb (for use as a topping): Place the mixture in the middle of the baking sheet. There’s no need to spread it out; it will melt into a thin layer in the oven.
5. If making individual candies: Divide the mixture evenly among the mini muffin wells, putting about 1 teaspoon of the mixture in each well.
6. Bake for 12 to 15 minutes, until the mixture becomes a liquid. Remove from the oven and allow to cool completely in the pan. The candy will harden as it cools.
7. Break the cooled candy into pieces or remove the cooled candies from the muffin pans. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.