Bacon and Egg Cream Cups

    7 g European-style butter

    23 g pecans, ground

    9.4 g bacon, Smithfield, no added sugar, cooked crisp

    5 g olive oil

    7 g egg whites, raw

    12 g 40% heavy cream

    7 g egg yolk, raw

    4 g cheese, Kraft Cheddar, block style then grated

    After measuring all ingredients on a gram scale, mince the cooked bacon into “crumb”-sized pieces. Melt the butter in a small mixing bowl. Add the pecans, bacon, olive oil, and egg white to the melted butter. Mix very well. Divide the mixture into three silicone baking cups and form them into “bowl” shapes. Mix the heavy cream and egg yolk together, pour into the center of the baking cups, and sprinkle the grated cheese on top. Bake in a 350°F oven for about 15 minutes until cooked thoroughly. Allow to cool in the baking cups to reabsorb the fat.

    CALORIES: 407
    1.5 g CARBS