Keto Bacon-Wrapped Pumpkin Slices

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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

  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

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