I don’t know if this beauty is breakfast, lunch, or dinner, but I do know that it’s damn delicious and really low in carbs! I came up with this scrumptious creation a week ago when pondering stuff you can wrap in bacon (is there anything you CANNOT wrap in bacon!?).
Combining sweet and savory flavors as well as different textures — soft cheese and crunchy nuts in this case — creates the ultimate enjoyment.
So, this it is, the ultimate bacon-wrapped showstopper. It’s so mind-blowingly good!
Tips for making the Bacon Wrapped Camembert with Walnuts
You can use either Camembert or brie, or actually any soft, creamy, surface-ripened cheese which is approximately 4 inches (some 10 cm) in diameter and fully covered by rind.
Remember to press the sweetener to the cheese well, so that it doesn’t fall off easily and you get more sweetener added to the dish. I strongly recommend Sukrin Gold; as far as I know, it’s the only erythritol-based brown sugar substitute. And it’s really delicious! Nowadays I add it to everything. Actually, my favorite evening snack is crunchy bacon dipped in Sukrin Gold with some 90% dark chocolate on the side. Simple and delicious! (For those who want to make the ultimate bacon and chocolate experience, I recommend my Bacon and Candied Pecan Dark Chocolate Bark, it will blow your socks off!)
But back to this thingy here. I recommend baking the cheese slightly too long rather than too short. The cheese takes some time to melt, and the bacon to become crunchy and done. For me the optimum time was 40 minutes at 350 °F (175 °C), although my oven is a bit broken – the door doesn’t close properly, thanks to my kiddo who was hanging from the grip when he was some two years old. So far I haven’t noticed this affecting the result or baking time, but I cannot be completely sure. So, as always, because every oven is different, you should adjust the total baking time according to your oven.
One tip related to serving: serve this Bacon-Wrapped Camembert piping hot (but don’t burn your mouth!). Not only is it delicious when hot, but the sweetener tends to crystallize while cooling down, making the experience not very pleasant.
Oh yes, and during baking the sweetener oozes out and creates delicious liquid around the cheese. Now, THAT is yummy!
Lately I’ve been thinking of different foods and wrapping them in bacon. I promise I will have really nice surprises coming!
At some point I was thinking of bacon weave. It’s both beautiful and covers the wrapped food evenly. I had to study how to actually make the bacon weave, since it had been quite a long since I had last made it. After some trial and error, the technique was easy to master. I bet you will master it too, and to make it easy for you, I created this video:
So, now you know how to make bacon weave, let’s do the Bacon-Wrapped Camembert with Walnuts:
First, take all ingredients, so the Camembert (or whichever cheese you use), brown sugar substitute (my ultimate recommendation is Sukrin Gold), chopped walnuts and bacon.
Slice the cheese lengthwise with a sharp, preferably serrated knife.
Sprinkle one third of the brown sugar substitute on the bottom half of the cheese.
Press the sweetener on the cheese well.
Next, sprinkle the chopped walnuts evenly over the cheese.
Again, press well to make it hold better.
Cover with the other half of the cheese.
Next, place the stuffed cheese aside for a while and prepare the bacon weave.
Sprinkle the rest of the sweetener evenly on the bacon weave.
Press it well.
So it looks like this.
Now, place the cheese in the middle.
Take one corner of the bacon weave and fold it over the cheese.
Next, take the opposite corner and fold it over the cheese.
Continue with the third corner…
… and finally with the last corner.
Turn over the cheese so that the folds stay under it. Doesn’t the bacon weave look beautiful?
Then, place the bacon-wrapped cheese in a baking dish. I use oven-proof plate here. Bake until the cheese is melted and the bacon is crunchy. Like I said, for me it took 40 minutes.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||80.4 g||152.3 g||2.8 g||1701 kcal|
|Per serving if 6 servings in total:||13.4 g||25.4 g||0.5 g||284 kcal|
|Per serving if 8 servings in total:||10.1 g||19.0 g||0.4 g||213 kcal|
Tips for variation
There are several things you can do to add more oomph to this dish. You can replace the walnuts with pecans (bacon and pecans just go so well with each other!), or with some other low-carb nuts or nut mix.
I didn’t testt how pure white erythritol works, but I expect it’s not the best sweetener here, that’s why I chose the brown sugar substitute Sukrin Gold. However, to prevent crystallizing, Sukrin Gold Syrup might work. If you manage to get the product, it will be worth trying.