Maple Bacon Fat Bombs

Yes, you read that right!

Let’s get right to it.

Maple Bacon Fat Bombs

  • 4oz cream cheese
  • 1/2 cup coconut oil
  • 6 slices bacon
  • 3T bacon fat
  • 1/4 cup sugar free maple syrup

Cook the bacon however you prefer, let it cool and chop finely. (Ok I used a LOT of bacon, you can cut that back if you like.).

Reserve the 3T bacon fat you should get from cooking the bacon. if not, add more coconut oil to make up the difference.

Use an 8×8 (or about that size) cake pan, spray lightly with coconut oil, cooking spray, melted butter- whatever you like to use.

Microwave the cream cheese at 30 second intervals, until melted. Add the bacon fat and coconut oil, microwave until it’s all melted. Add the syrup and stir well.

**IF your coconut oil and cream cheese mixture is too hot, it will separate and look curdled. If this happens: let it cool at room temp for 5 minutes, then use an immersion (or other) blender and blend it well. If the coconut oil is still too hot, repeat until it stays blended.

Pour into the prepared pan and sprinkle the bacon evenly on top, pressing lightly with the back of a spoon so it sticks.

Refrigerate until firm, this one takes about 2 hours because of the higher cream cheese ratio.

Cut into 24 pieces, cover and refrigerate in a lidded container for up to a week.

Nutrition Facts
Servings 24.0
Amount Per Serving
calories 90
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 6 g 32 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 9 mg 3 %
Sodium 81 mg 3 %
Potassium 0 mg 0 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 1 g 2 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 1 %
Iron 0 %
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