Sticky, smoky-sweet keto bacon jam that's spreadable on everything, 1.8g net carbs per serving. Sugar-free maple syrup and smoked paprika turn a pound of bacon into the best condiment in my fridge.
Bacon is one of those ingredients I always have on hand, and turning it into a thick, spreadable condiment was one of my better kitchen experiments. I know the name sounds strange the first time you hear it. But once you taste that smoky, sweet, salty combination on a smash burger or a warm keto grilled cheese, you’ll get it.
The process is simple. Cook the bacon until it’s crispy, soften onions and garlic in the rendered fat, add your seasonings, then pulse everything in a food processor until it looks like a chunky relish. I usually let the onions go a full 5 minutes until they’re soft and just starting to brown at the edges. That caramelization is where the depth comes from.
Most store bought versions are packed with brown sugar, and I tried a few before I just made my own. Sugar free maple syrup is the key here, way better than plain sweetener because it brings that rounded sweetness without any aftertaste. Combined with smoked paprika and black pepper, you get this low carb condiment that tastes richer than the sugary versions I used to buy.
I make a batch almost every other week. It takes about 75 minutes start to finish, but most of that is hands-off simmering while the mixture thickens. One batch gives me 8 servings, and I go through it fast. On keto hamburger buns with a burger is the obvious pick, but I’ve been putting it on keto breakfast sandwiches with eggs and it’s become a morning staple.
It’s also great on a keto charcuterie board. I jar it up in small mason jars and set it out with crackers and cheese. People always ask what it is, and then they want the recipe. I’ve started bringing a jar as a hostess gift because it’s that good and it keeps for weeks in the fridge.
If you’ve never made a homemade condiment before, this is the one to start with. You probably already have everything in your kitchen. And once you try it on a grilled keto burger or spread on warm keto rolls, you’ll wonder why you didn’t make it sooner.
Sugar free condiment you'll put on everything
Most store bought condiments are loaded with sugar, which is exactly why I started making my own. This homemade version skips the junk and actually tastes better than anything from a jar. I’ve done side-by-side comparisons and the depth of flavor from real bacon fat and caramelized onions can’t be replicated by a factory.
The texture comes out thick but still spreadable. I use it as a topping on keto-friendly dishes, a dip for veggies, or straight off a spoon (no judgment). Try it on burgers, steak, or warm keto rolls and you’ll see what I mean.
The sweet-salty combo is incredible on morning eggs or chicken sliders. I add it to charcuterie boards for something unexpected, or jar it up as a hostess gift. I’ve brought this to potlucks and people always ask for the recipe.
Fair warning: once you make this, you’ll want it on everything. The smell while it’s cooking is unreal. My family starts hovering around the kitchen about halfway through. They can smell the smoky paprika and caramelized onions from the other room and suddenly everyone’s hungry.
Sugar free maple syrup is the key ingredient. It gives that traditional sweetness way better than plain sweetener would. I tested a batch with just erythritol once and it was flat. The syrup rounds everything out. The paprika and pepper bring the smoky depth that ties it all together.
Storage and meal prep
I make this in large batches specifically because it keeps so well. Let it cool completely before you seal the jar, then store it in an airtight container or mason jar in the fridge for 2-4 weeks. I usually portion mine into two jars so I can freeze one and have a fresh batch ready when the first runs out.
It freezes beautifully for up to 3 months. I freeze it in small mason jars with about half an inch of headspace. I thaw it overnight in the fridge and it tastes just as good as the day I made it. If you’re into meal prep, this is one of those batch-cooking projects that pays off all week long.
Over medium-high heat, cook bacon in a large skillet until crispy. Remove cooked bacon from skillet using a slotted spoon and transfer to a paper towel lined dish to set aside. Leave remaining bacon grease in the skillet.
2
Caramelize onions and garlic
Lower heat to medium and add onion and garlic to the skillet with the bacon grease. Cook until onion is translucent (about 5 minutes).
3
Add flavor
Add the crispy bacon back to the skillet with the onions and garlic. Add apple cider vinegar, sugar free maple syrup, smoked paprika and black pepper. Lower heat to low. Cook for another 30-60 minutes or until mixture is thickened.
4
Puree
Once mixture has thickened, remove from the skillet and transfer bacon mixture and bacon fat to a food processor or blender. Pulse or blend until a thick jam texture forms.
Nutrition
Per serving: 1/8 of recipe
Calories
97
Fat
7.1g
Protein
4.7g
Total carbs
2.3g
Net carbs
1.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use a different sweetener instead of sugar free maple syrup?
Sugar free maple syrup is the one I stick with. Regular maple syrup works but adds a lot of sugar and carbs, so for keto I stay with the sugar free version. A reader asked about brown sugar Swerve and that swap works too. I tested a batch with plain erythritol once and it came out flat, since the syrup is what rounds everything out. If the full 1/4 cup tastes too sweet to you, cut it to 3 tablespoons. The onions bring plenty of their own sweetness by the end.
Can I make this in a slow cooker?
I've done it both ways. For the slow cooker, I crisp the bacon in a skillet first (you need that rendered fat), then toss everything into the slow cooker on low for 3-4 hours. It works great if you want to set it and forget it. I still prefer the skillet method because I like watching the onions caramelize, but the slow cooker version tastes just as good.
What's the best bacon to use?
I use thick-cut bacon because it holds up better during the long cook and gives you meatier pieces in the final texture. Thin bacon works but I find it disappears into the onions too much, and it keeps cooking once it goes back in for the simmer, so pull it from the skillet a little earlier than feels right. I've also used oven-baked bacon and it cuts down on the stovetop splatter.
Can I use turkey bacon for a lighter version?
I tested this once with turkey bacon and it was pretty flat. The pork fat is what makes the whole thing work. It renders out during cooking and becomes the base for caramelizing the onions. Without it, you'd need to add butter or oil, and at that point you've lost the richness that makes this worth making.
What can I substitute for apple cider vinegar?
I've used white wine vinegar and it works fine. Balsamic gives it a slightly sweeter, deeper flavor that I really like. My usual pick is apple cider vinegar because the tang balances the sweetness from the syrup. Whichever you use, keep the full 1/4 cup. I cut the vinegar on one test and the jam went sweet on sweet once it cooled.
Can I double the batch?
Yes, just double everything. That means 28 slices of bacon (about two pounds), two onions, and double the vinegar, syrup, and seasonings. Nothing about the method changes except the simmer, which needs about 20-30 more minutes to thicken. I've gone up to three pounds of bacon in a big Dutch oven when I knew people were coming over.
I’ve been keeping a jar of this in the fridge on rotation since March, and I think I’ve finally got the timing down. I start the onions and use that window to prep the rest of breakfast, so by the time they’re glossy and sweet the eggs are ready. The sugar-free maple syrup actually tastes sweet without being artificial, which was my main worry. Still figuring out the right batch size — it disappears faster than I expect.
Starting the onions and using that window for everything else is exactly how I do this. For batch size, just double the whole recipe. Two pounds of bacon, two onions, nothing changes except adding about 20-30 minutes to the cook. I’ve gone up to three pounds in a big Dutch oven when I knew people were coming over. You won’t go back to single batches.
Making a batch this weekend for a charcuterie board next Saturday, does bacon jam freeze well, or does the caramelized onion texture get weird after thawing?
It freezes really well, I do it regularly. Small mason jars, half inch of headspace, thaw overnight in the fridge. The onions are so cooked down at that point they don’t go watery on you, Dana.
Honest confession: I almost cut the vinegar in half. Just wasn’t sure about that much tang in a jam. Every version I’ve made goes sweet-on-sweet once it cools. Not this one. The maple and acid actually fight each other, and it works.
Fourth batch since April. I keep thinking I’ll use it strategically but it’s gone within a week every time. The onions cooking down in the bacon fat before the vinegar goes in, that smell alone is almost unfair. I’ve been spreading it on burgers at every cookout this summer and a jar of this has become my default thing to bring people.
That smell right before the vinegar hits is something. I almost hate to disturb it. And yeah, a jar of this travels better than most things I could bring somewhere.
If you’re using regular-cut bacon, pull it from the pan earlier than feels right (it keeps cooking in the fat when the onions go in and will crumble fast if you leave it). Also bumped the smoked paprika to a full teaspoon and the depth it adds is freaking unreal, that almost campfire-smoky thing just takes over. Found myself putting it on scrambled eggs this morning and then on a burger at lunch. Double batch is happening this weekend.
The carryover hits fast. I switched to thick-cut partly for that reason, gives you a little more cushion before it crosses into crumble territory. Double batch is smart, mine never lasts past day two.
I’ve made this four times and the thing that keeps pulling me back is what happens when the onions go in with the bacon grease. Everything just deepens into this smoky sweetness I didn’t expect the first time. The smoked paprika especially, it cuts through all that saltiness. Didn’t see that coming. Doubled it on batch three and haven’t gone back. Started spreading it on eggs in the morning, which was a weird idea that turned out to be right. At 1.8 net carbs a serving I’ve basically stopped buying any other condiment. Does it freeze well? I want to make a big batch.
Added way more smoked paprika than the recipe calls for (grabbed the jar wrong the first time) and it hit so differently that I’ve been doing it on purpose ever since. The extra smokiness does something to the sweetness that I can’t quite explain but I’m not going back.
This stuff is SO good spread on everything. The smoked paprika is what got me, I was skeptical you’d even notice it but it comes through in every single bite. My only note: the sweetness ran a little high for me with the full maple syrup amount, so I scaled back to 3 tablespoons on batch two and it clicked. Not slowing down on this one.
Three tablespoons is smart. The onions caramelize so much by the end that they bring a ton of their own sweetness, so the full quarter cup can tip over.
I once had a bacon jam burger at Cracker Barrel it was divine to say the least. Do you think I could use brown sugar Swerve as a substitute for the sugar-free maple syrup?
