Yep, you read that right. Bacon jam. What better condiment to use with all sorts of things keto, like burgers, cheese (Brie, blue cheese, etc.), celery sticks, keto waffles/pancakes, chaffles, or breakfast sandwiches! The possibilities are endless with this low-carb bacon jam! My friend Melissa introduced me to the idea. I just tweaked the ingredients to make it keto-friendly.
Keto Bacon Jam
- 1½ pounds bacon, diced
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- ¼ cup raw cider vinegar
- ¼ cup Swerve Brown
- ¼ cup keto maple syrup
- ¾ cup strong brewed coffee
In a large skillet, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 10 minutes. Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet then add onions and garlic, and cook until onions are translucent, about 5 minutes.
Add vinegar, brown sweetener, keto maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon back to the skillet and stir to combine. Reduce heat to a gentle simmer for about 30 minutes, stirring occasionally, until thickened and syrupy.
Transfer to a high-speed or food processor; pulse a few times until pureed, but still has some texture. Allow to cool, then spoon into lidded jars. Bacon jam can be stored for up to 4 weeks in airtight containers in the refrigerator
(*Note: You can also make this in a slow cooker. After adding bacon back to the skillet with the onions, transfer mixture to a 6-quart slow-cooker and cook on high, uncovered, for about 3 hours. Then finish in the food processor.)
Did you make this keto bacon jam recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)