Lay a sheet of aluminum foil or parchment paper in the bottom of the baking sheet. This will make clean up a cinch because the allulose sweetener does caramelize. It will harden once it's cooled.
Play the wire rack on top of the baking sheet.
Lay out the bacon on the top of the wire rack leaving a small space in between each piece.
In a small bowl, combine the Allulose keto sweetener and the Mapleine Imitation Maple Flavoring. Mix until it's fully combined.
Use the basting brush to spread the sweetener over the top of each slice of bacon.
For thick cut bacon slices, bake it for 25 minutes or until you reach the desired texture you like your bacon.
For thin cut bacon slices, bake it for 15 minutes or until you reach the desired texture you like your bacon.
Allow the bacon to completely cool before you consume these bacon slices. It's important for two reasons. First, because the bacon will be extremely hot and you don't want to burn your fingers or your tongue. Second, because the sweetener will have time to harden up once it's cooled down. The texture will not thicken until it cools. This is the best tasting keto candied bacon once they are cooled! Very important!
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Notes
I have tried this recipe with a couple of other different sweeteners and although many tastes great, none of them give the caramelized texture that allulose does. I've tried Sukrin syrup. I've tried ChocZero syrups. I've tried plain Fiber Syrup. I really like the Allulose sweetener the best. The others taste good too but don't give that sticky candy texture that allulose does.