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

Ingredients

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

Instructions

Pre-heat oven to 400F.
De-stem pumpkin and slice in half. Scoop the seeds and discard or reserve for another use.
Slice pumpkin into thin crescents, about ¾” thick.
Wrap each slice of pumpkin with one strip of bacon. Place on a sheet tray.
Roast for 45 minutes, or until pumpkin is cooked through and bacon is crispy.
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 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

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