Keto Bacon-Wrapped Pumpkin Slices

Keto Bacon Wrapped Pumpkin Slices


It’s pumpkin season, and you shouldn’t need an excuse to enjoy this festive and sweet but lowish-carb ingredient. But just in case you need a little enticement, we wrapped this pumpkin in bacon. Slow-roasting accentuates the natural brown-sugar sweetness of the pumpkin, and crispy bacon makes everything better. Enjoy these as a snack, an appetizer, or a kind of thick-cut keto French fry. We suggest a sour cream dipping sauce with smoked paprika, which offers cool richness, an echo of the bacon’s smokiness, and a refreshing tanginess.

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Keto Bacon-Wrapped Pumpkin Slices


    Pumpkin Slices
  • 1 small pumpkin
  • 24 slices of bacon
  • Dipping Sauce
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • 1 clove garlic, zested/minced/pureed
  • 1 tablespoon olive oil


  1. Pre-heat oven to 400F.
  2. De-stem pumpkin and slice in half. Scoop the seeds and discard or reserve for another use.
  3. Slice pumpkin into thin crescents, about ¾” thick.
  4. Wrap each slice of pumpkin with one strip of bacon. Place on a sheet tray.
  5. Roast for 45 minutes, or until pumpkin is cooked through and bacon is crispy.
  6. Make the sauce: combine sour cream and seasonings in a small bowl.

Yield: 8 servings (about 3 slices each)

Food energy: 433 kcal

Total fat: 37.5g

Carbohydrate: 11.8g

Protein per serving: 12.4g

Total dietary fiber: 0.8g

Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

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