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    Home » Gluten Free » Candied Pecan and Bacon Bark – Low Carb and Gluten-Free

    Published: Feb 12, 2014 · Modified: May 16, 2018 by Carolyn

    Candied Pecan and Bacon Bark – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Low carb dark chocolate bark filled with sugar-free candied pecans and bacon. A sweet-salty treat! This post is sponsored by Smithfield.

    Low Carb Candied Pecan and Bacon Bark Recipe

    Ask yourself this: how much do you love bacon? How important is bacon in your life? Is it a vital need for you, or are you happy munching on a few strips at brunch every few months? Do you dream about bacon? Do you go woozy at the faintest whiff of frying bacon? Do you have arguments with your friends over the proper way to cook up a rasher?

    And do you feel bacon is more important that Valentine’s Day?

    If you said yes to that last question, you are not alone. Not by a long shot. Because according to a national survey run by Smithfield, 60% of Americans love bacon more than Valentine’s Day. I readily admit, I fall firmly into that camp myself. I mean, really, do you even need to ask? Valentine’s Day comes but once a year. Bacon is a much more frequent companion than that!

    Sugar Free Chocolate Bark with Pecans and Bacon

    Smithfield also found that 41% of Americans would prefer bacon over a bouquet of roses. But if you’ve seen those bacon roses that are all over the interwebs, you know you don’t have to compromise.

    They found that 78% of Americans agree that bacon makes everything better. Well….d’uh! No need to run a national survey, I could have told you that!

    And a rather scary statistic, they found that 4 out of 10 in the Millenial generation would prefer to see bacon over their significant other at the breakfast table. Okay, I love bacon but if I had to choose, I’d pick my husband at the breakfast table. And then I’d meet bacon at lunch and dinner instead.

    Low Carb Chocolate Bark with Bacon and Pecans

    In addition to all this hard-hitting bacon research, they kindly sent me 3 varieties of their thick-cut bacon. Regular, applewood smoked and cherrywood smoked. And they asked that I pick my favourite. Now that’s just plain mean! I loved them all. That’s like asking me to choose which of my children is my favourite. I did manage to keep enough of it out of the hands of my bacon-loving offspring to actual make a recipe.

    Notice how the Smithfield Survey didn’t ask if people if they liked bacon more than chocolate? That would be a tough one. Fortunately with this recipe, you don’t have to decide. I know some people are still on the fence about bacon in sweets but give this a try. It’s a modification of my Dark Chocolate Sea Salt Almond Bark and it’s really, REALLY good. The bacon and the pecans get candied together and oh my! On their own, they taste like caramel corn. You could eat it just as is. Or you could make some really good sugar-free chocolate and either spread it out for bark, or make little clusters in a mini-muffin tin. I did both, just for fun.

    Sugar Free Candied Pecan and Bacon Bark

    Disclosure: I was compensated for this post by Smithfield. As always, all opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own.

    Candied Pecan and Bacon Bark – Low Carb and Gluten-Free

    Low carb dark chocolate bark filled with sugar-free candied pecans and bacon.
    5 from 2 votes
    Print Pin Rate

    Ingredients

    • ½ cup Swerve Sweetener
    • 2 tablespoon water
    • 1 tablespoon butter
    • 1 ½ cups chopped toasted pecans
    • ½ lb bacon chopped and cooked until crisp
    • ¼ teaspoon kosher salt
    • 4 oz food grade cocoa butter
    • 2.5 oz good quality unsweetened chocolate
    • ½ cup powdered Swerve Sweetener sifted
    • ¾ cup cocoa powder
    • ½ teaspoon vanilla extract

    Instructions

    • Line a large baking sheet with parchment paper. Line a 9x13 inch pan with another piece of parchment.
    • In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally. Bring to a boil and cook until mixture darkens, about 7 to 9 minutes. Mixture will smoke slightly; this is normal.
    • Remove from heat and whisk in butter. Add chopped pecans and bacon and stir quickly to coat, then stir in sea salt.
    • Spread pecan mixture out on parchment-lined large baking sheet and let cool. Break up any clumps.
    • In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth.
    • Stir in sifted powdered Swerve, then stir in cocoa powder, until smooth.
    • Remove from heat and stir in vanilla extract.
    • Stir pecan/bacon mixture into chocolate. Spread mixture evenly into prepared 9x13 inch pan. Alternatively, you can make clusters by spooning mixture into mini-muffin cups lined with parchment or foil mini-cupcake liners. You can also spoon mixture into various candy molds.
    • Chill until set, at least 1 hour. Break into chunks for the bark.

    Notes

    Serves approx. 20. Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2 g.
    201 Calories; 20g Fat (82.5% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 215mg Sodium.

    2.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Cherie Curtis says

      May 15, 2020 at 6:31 am

      I love this recipe! I’v made it several times. This week, my husband requested chopped peanuts instead of pecans. I tried it, it was good , he loved it, but as for me, I much prefer the original that also has less carbs and calories. Carolyn, you’re the best!

      Reply
    2. Cherie Curtis says

      April 10, 2020 at 10:10 pm

      5 stars
      My three favorite things to eat: bacon, peanuts and dark chocolate. Excellent recipe, wonderful treat! Thank you Carolyn for all you do. Your recipes are always on point.

      Reply
    3. Angela says

      November 15, 2018 at 6:15 pm

      Hi Carolyn , I love your blog!! Thank you for all the time you spend creating these amazing recipes! I want to make this and was wondering if lilys chocolate chips would work for the chocolate?

      Reply
      • Carolyn says

        November 15, 2018 at 7:29 pm

        Yes in this recipe, you can just melt the chips with a little coconut oil or cocoa butter.

        Reply
    4. SCOTT CHRISTIANSEN says

      July 30, 2018 at 11:58 pm

      5 stars
      What constitutes a serving? Or, how many servings in the batch?

      Reply
      • Carolyn says

        August 01, 2018 at 9:54 pm

        It tells you right in the recipe notes how many it serves.

        Reply
    5. Erica says

      February 02, 2017 at 12:35 am

      I don’t know what I did wrong but when I added the bacon/pecan mixture to the chocolate mixture it became really powdery. I ended up making it into bars but they crumble apart. It tastes really good just not sure where I went wrong. For the swerve in the bacon mixture I used granulated and the chocolate mixture I used the confectioners swerve. Was that correct?

      Reply
      • Carolyn says

        February 02, 2017 at 8:37 am

        It sounds like your chocolate seized. Not sure why but it just happens sometimes, especially if you have your heat too high or you use lower quality chocolate.

        Reply
        • Erica says

          February 02, 2017 at 2:16 pm

          Ok thank you! Can I ask what chocolate you normally use in it?

          Reply
          • Carolyn says

            February 02, 2017 at 6:53 pm

            Ghirardelli 100%

            Reply
    6. Elaine Markley says

      October 13, 2016 at 12:58 pm

      This looks delicious! I wonder how it would work without make the candied part and just use roasted pecans and bacon?

      Reply
      • Carolyn says

        October 13, 2016 at 3:09 pm

        It would work just fine…it would just be a little less sweet.

        Reply
    7. Alison says

      March 25, 2016 at 2:41 pm

      Am I reading the recipe correctly? Is it 2 TBSP of water? My mixture keeps going try and coating the bottom of my pan before it even boils

      Reply
      • Carolyn says

        March 25, 2016 at 4:57 pm

        Yes, it’s two tbsp water. I wonder if your heat is too high? Are you on gas or electric?

        Reply
    8. Rikke says

      January 10, 2015 at 10:54 am

      This looks delish! Could I use more sugar free chocolate – or does this need the cocoa butter and cocoa powder to work? I hate to wait till I can shop for cocoa butter before trying =)

      Reply
    9. Lorri says

      February 18, 2014 at 10:01 am

      I make my own “healthy” low carb chocolate all the time! Love the healthy fats. This is truly one of the best I have ever tried! Thank you so much for the recipe.

      Reply
    10. Brenda says

      February 18, 2014 at 9:47 am

      I made this yesterday – oh, wow – I think it’s addictive!

      Reply
    11. Sarah max says

      February 13, 2014 at 8:15 pm

      Shoot! I really need to get a kitchen scale. I’m just going to have to wing it tonight. Wish me luck! 🙂

      Reply
    12. RavieNomNoms says

      February 13, 2014 at 5:02 pm

      Holy heaven! That looks amazing!

      Reply
    13. sarah says

      February 13, 2014 at 3:12 pm

      What is the best way to measure the cocoa butter? Do you chop it up and put it in a measuring cup for melt it first? Thank you!

      Reply
      • Carolyn says

        February 13, 2014 at 4:24 pm

        A kitchen scale works best. Depending on the brand, it can come in one huge lump, in which case you do need to chop some off, or in smaller pieces. Then I put a bowl on my kitchen scale and zero it down and then measure out however many ounces I need.

        Reply
      • Lorri says

        February 18, 2014 at 10:00 am

        I just estimated it. How can you go wrong? This recipe is amazing.

        Reply
    14. Bredna@SuagrFreeMom says

      February 13, 2014 at 8:38 am

      This looks amazing and over the top with the crispy bacon, doesn’t get much better! Kudos Carolyn!

      Reply
      • Barb says

        February 13, 2014 at 4:15 pm

        I don’t like bacon much – I only cook up two pounds at a time, in the special covered microwave tray WalMart sells. I keep the cooked stuff in the fridge as snacks, for breakfast, for lunch, and sometimes even for dinner. So now I get to cover the whole spectrum and have it for dessert, too! Awesome, can’t wait to try this!

        Making good progress on my diet, too, down 49 lbs since Oct! So these will be rewards! Thanks!

        Reply
        • Carolyn says

          February 13, 2014 at 4:23 pm

          Yeah, I am not that much of a bacon fan either…. 😉 Congrats on all the weight loss!

          Reply
    15. Dorothy @ Crazy for Crust says

      February 12, 2014 at 5:00 pm

      I am in LOVE with this recipe. Bacon + anything = fab.

      Reply
    16. Jocelyn (Grandbaby Cakes) says

      February 12, 2014 at 4:57 pm

      Oh yeah phenom!

      Reply
    17. Jocelyn (Grandbaby Cakes) says

      February 12, 2014 at 4:56 pm

      This bark looks absolutely fantastic!

      Reply
    18. Laura says

      February 12, 2014 at 4:38 pm

      Or can I use coconut oil instead??

      Reply
      • Carolyn says

        February 12, 2014 at 8:38 pm

        You could, but it’s going to be a LOT more melty and will require constant refrigeration. Will still taste really good, though!

        Reply
        • Lorri says

          February 18, 2014 at 9:59 am

          I keep mine in the fridge.

          Reply
      • Lorri says

        February 18, 2014 at 9:58 am

        I made this. Followed the recipe; however, I also added about 3/4 cup of coconut oil. YUMMY

        Reply
    19. Laura says

      February 12, 2014 at 4:09 pm

      OMG Sounds so good!! I want to make it NOW but I don’t know where to get cocoa butter. Where do you get yours?

      Reply
      • Carolyn says

        February 12, 2014 at 8:37 pm

        I get mine on Amazon. Swing by the Facebook page on Friday, I am going to do a giveaway on there for all the ingredients to make my homemade chocolate!

        Here’s the link for the kind I like: http://www.amazon.com/gp/product/B009XEANGU/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B009XEANGU&linkCode=as2&tag=aldaidrabfo05-20

        Reply
    20. Della says

      February 12, 2014 at 10:08 am

      Great Recipe! Can’t wait to try it. Thought you might find this interesting, see link below. Smithfield is is owned by China as of last Sept. Interesting read…

      http://www.usatoday.com/story/news/world/2013/09/26/china-pigs-smithfield-buyout/2870505/

      Reply

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