Mini Maple Bacon Bars

Prep: 20 mins / Cook: 20 mins / Total: 45 mins / Servings: 6

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
3/4 cup (84g)  almond flour480421818909
1 1/2 scoop (1/4 cup + 2 tbsp) (45g)  sugar-free vanilla whey protein165037.51.5001.5
1/4 cup + 2 tbsp (42g)  coconut flour1864.510.5271809
1/4 cup + 2 tbsp (90g)  'Swerve' or other sugar replacement000900900
1 tbsp (12g)  baking powder15003003
1/2 tsp (2g)  salt, divided0000000
6 large (300g)  whole fresh eggs42930133003
1/2 lb (227g)  mascarpone cheese (room temperature), divided96010480000
1/2 cup (119.5g)  sugar free maple syrup, divided0000000
1/2 cup (56.8g)  really crunchy bacon bits20012240000
Totals:2435192.5g111g142.5g27g90g25.5g
Per Serving:405.8332.08g18.5g23.75g4.5g15g4.25g *

Method:

  1. Preheat oven to 350° F (177° C).
  2. In a large bowl, combine the almond flour, protein powder, coconut flour, sugar replacement, baking powder and a healthy dash of salt. With a whisk or a fork, combine the dry ingredients so they are evenly mixed and distributed in and amongst one another.
  3. In a separate smaller bowl, combine eggs, 1/2 cup (120 mL) of the mascarpone cheese, and 1/4 cup (60 mL) of maple syrup. Whisk until consistent and lemony in color.
  4. Pour the egg mixture into the dry and whisk together.
  5. The batter should be like pancake batter. These ingredients tend to be a bit inconsistent from brand to brand and grind to grind. You may need to add a little liquid (water or almond milk) to thin it out (just not too much!)
  6. Divide your batter into a greased mini-loaf pan. I have a variety of molds and use three small silicone mini-loaf pans, each holding 6 little loaves.
  7. Note: It is at this point that you can pour your batter into virtually any manner of mold. Just remember that there is no gluten in this batter, so it can very much collapse under its own weight. Try not to make anything over about 2-inches (5 cm) in height. If you do opt to go for something a little taller and grander, don’t forget you can add things like xanthan gum, chia and tapioca flour. A bit of each will give you a slightly lighter, more cakier and slightly more structurally sound goodies.
  8. Bake for about 13 to 18 minutes, or until the micro-loaves have crowned, the surface is dry and beginning to turn golden.
  9. Remove from the oven and let rest for 5 minutes before removing from the pan.
  10. While the loafs rest and cool, whip together the remaining mascarpone cheese and maple syrup. Add a dash of salt. It should be thick enough to coat the back of a spoon, but it’ll still be fairly loose. If you want to thicken it, you can whisk it like whipped cream. As you while in air, it’ll continue to thicken. Once it’s at the desired consistency, set aside.
  11. Once the tiny bars are cool, spoon or use a pastry bag and pipe your sweet mascarpone along the top of your treats. Liberally sprinkle your crunchiest bacon bits on top.
  12. Call everyone you know and enjoy!