BACON CHEESE WRAP

This BACON CHEESE WRAP is a carnivore and keto triumph—crisp bacon paired with a melty cheese wrap creates a handheld delight that’s both filling and flavorful; it's perfect for a busy evening or a hearty snack. The optional sour cream or fermented cabbage adds a creamy or tangy contrast; it’s versatile enough to suit your taste.

This recipe focuses on high-fat, high-protein ingredients that keep carbs at bay. Bacon provides rich flavor and healthy fats, while melted cheese—acting as the wrap—delivers a gooey, satisfying base without grains or sugars. Optional sour cream adds a creamy boost, and fermented cabbage brings a probiotic-rich tang, both aligning with keto and carnivore principles. Add a scrambled egg for a full meal option. It’s a nutrient-dense option, offering protein, vitamins B12 and D from bacon, and calcium from cheese, making it both delicious and nourishing.

Inspired by the simplicity of carnivore cooking and the flexibility of keto, this wrap skips the carbs while maximizing flavor. Whether you’re strictly carnivore or enjoy keto variety, it’s a fast, flavorful solution for any meal—perfect for a late-night bite or a quick lunch prep.

Pair it with a cup of bone broth or enjoy it solo—give it a try, and let me know your favorite twist in the comments.

Bon appétit! Your fork is waiting!

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Prep Time 5

Cook Time 10

Total Time 15

Course Lunch, Snack

Servings servings

Calories 273 kcal

Ingredients

6-8 slices bacon about 4-6 oz
1 cup shredded cheese mix of cheddar, parmesan, and mozzarella

OPTIONAL

1-2 TBSP sour cream
2 TBSP fermented cabbage
2 eggs scrambled and cooked

Instructions

Preheat the oven to 375°F.
Heat a large skillet over medium heat. Arrange the bacon slices in a single layer, ensuring even spacing for uniform cooking. Fry for 3-4 minutes per side until crispy and golden. Transfer to a plate lined with paper towels to drain excess fat.
On a baking sheet lined with parchment paper, evenly sprinkle the shredded cheese into a thin, circular layer, approximately 6-7 inches in diameter. Bake for 3-5 minutes, allowing the cheese to melt fully and crisp at the edges until it turns golden and bubbly.
Remove from the oven and let cool for 1-2 minutes, giving it time to firm up slightly while remaining flexible for wrapping.
Place the cooled cheese round flat on a clean surface. Arrange 3-4 bacon strips lengthwise down the center of the cheese. For an extra burst of flavor, optionally add a small dollop of sour cream, a spoonful of fermented cabbage, or a layer of scrambled eggs, spreading it lightly over the bacon to ensure the wrap isn’t overwhelmed.
Fold one side of the cheese over the filling, then roll it into a tight wrap, tucking in the ends. Serve immediately while warm, enjoying the melty cheese and crispy bacon.

Video

Notes

Cheese Choice: Opt for a good melting cheese like cheddar, parmesan, or mozzarella to ensure a sturdy wrap.
Carnivore Focus: Skip sour cream or fermented cabbage for a strict carnivore version—just bacon, eggs, and cheese!
Storage: Best enjoyed fresh, but you can wrap leftovers in parchment and refrigerate for up to 1 day; reheat gently to avoid sogginess.

Nutrition

Serving: 1servingCalories: 273kcalCarbohydrates: 2gProtein: 18gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 214mgSodium: 518mgPotassium: 136mgFiber: 0.4gSugar: 1gVitamin A: 656IUVitamin C: 2mgCalcium: 318mgIron: 1mg

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BACON CHEESE WRAP