Go Back
Print
Paleo Spicy Maple Bacon Crackers from WhittyPaleo.com

Spicy Maple Bacon Crackers with Cheesy Mustard Mayo

A coconut flour cracker filled with bacon, maple syrup and cayenne pepper with a cheesy mustard mayo accompaniment.
Course Snack
Cuisine Paleo
Keyword paleo
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 -6 servings
Calories 179 kcal
Author WhittyPaleo

Ingredients

  • 4 bacon streaks
  • 4 medium-sized Eggs
  • 2 tablespoons of Unsweetened Almond Milk or Coconut Milk
  • 2 tablespoons of Coconut Oil or Olive oil
  • 1/4 cup maple syrup
  • 1/4 cup of Coconut Flour
  • 1/4 cup of Tapioca Flour
  • 1 tsp ground cayenne pepper
  • Pinch of Sea Salt

For the Mayo:

  • 2 egg yolks
  • 1 tsp english mustard (or yellow)
  • Pinch of Sea Salt
  • 240 ml or 1 1/4 cup light olive oil/avocado oil

For the cheesy dip:

  • 3 tbsp mayo
  • 2 tbsp nutritional yeast
  • 2 tbsp yellow mustard

Instructions

  1. Preheat your oven to 175C/350F.
  2. Cook your bacon in a frying pan on low-medium heat. Cook for 3 minutes then flip and cook for 2 minutes. Set aside, you can let drain on a towel.
  3. Next, make your crackers. In a mixing bowl, add your eggs, milk, oil and maple syrup. Stir till incorporated.
  4. Then, add your flour, cayenne pepper and salt. Stir well.
  5. On a large baking sheet lined with parchment paper, add your mixture. Spread out as thinly as possible, making sure to spread out the middle of the mixture even further. This will ensure the crackers bake evenly.
  6. Place in your oven for 10 minutes. Once 10 minutes are up, take out the crackers and score them into the shape you desire. Place back in the oven for a further 25 minutes or until the crackers are golden brown. Make sure to keep your eye on them so they do not burn.
  7. Next, make your mayo. In the same mixing bowl (cleaned out of course), add your egg yolks, mustard and salt. Mix till incorporated.
  8. Next, slowly adding in your oil, whisk your mixture until it becomes very thick and until all the oil has been used.
  9. You can store this mayo for about 4-5 days in the fridge.
  10. At this point, check on your crackers to ensure they are not burning.
  11. Now, make your cheesy dip. In your dip bowl, add in the mayo, mustard and nutritional yeast. Mix together fully.
  12. Once crackers are done, take them out and break the scored pieces apart.
  13. Store the crackers in an airtight container. They should keep for 3-4 days.

Recipe Notes

Make sure to spread the mixture out as thinly as possible. If not, not all your pieces will be crunchy. Take extra care to spread the middle out as flat as possible.To know if they are done, try pressing your finger into the middle of the crackers - if you can't press down and they don't bounce back up they are done.
You can store your crackers in the fridge however I left them out and they were fine for 4 days.
You can use a hand whisk or an electronic whisk for the mayo - electronic is way easier.