Low Carb Mushroom and Bacon Sauce

This low carb mushroom and bacon sauce pairs well with chicken, pork or game. Keto, LCHF and gluten free recipe with video tutorial!

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This sauce has an amazingly deep savory flavor. The ingredients list is pretty simple, too: bacon, mushroom, stock/broth and cream.

Check out all my low carb and keto sauces!

Watch my video tutorial, or keep scrolling down for the full instructions and printable recipe card!

How to Make Low Carb Mushroom and Bacon Sauce

Add some olive oil to a large saute pan and place over a medium heat. Add chopped bacon, and cook until the bacon fat has rendered. Add chopped or sliced mushrooms together with some stock or broth – either vegetable or chicken would work well for this recipe. Continue to cook until the mushrooms are tender. Add the cream and test for seasoning – adding salt and black pepper if necessary. Let the sauce reduce down a little.

You could serve it like this or, if you prefer a thicker sauce, sprinkle over a little pinch of xanthan gum. If you've not before then it's a great powder to have in stock: it's zero carb and a tiny amount can thicken hot or cold liquid! Just don't add too much or the sauce will turn gloopy! Stir well to mix, and continue to cook until the sauce has thickened.

Serve over chicken or pork – or it would also be wonderful over game like pigeon or rabbit. Garnish with a little fresh chopped flat leaf parsley for a pop of color. This recipe makes two VERY generous servings!

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Low Carb Mushroom and Bacon Sauce

Yield: 2 Large Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This low carb mushroom and bacon sauce pairs well with chicken, pork or game. Keto, LCHF and gluten free recipe.

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Ingredients

• 1 tbs olive oil
• 4 slices bacon, chopped
• 8 oz mushrooms, quartered or sliced
• 8 fl oz chicken broth
• ¼ cup heavy cream
• salt and black pepper
• sprinkle xanthan gum, optional

Instructions

1. Heat the olive oil in a large skillet. Add the bacon and cook until the fat has rendered.
2. Add the mushrooms and stock, and continue to cook until the mushrooms are soft.
3. Add the cream and test for seasoning - add salt and black pepper if necessary. Cook for a few more minutes to let the sauce reduce.
4. For a thicker sauce, sprinkle over a pinch of xanthan gum, stir well to mix, and cook for another 2-3 minutes.

Notes

4g net carbs per generous serving (half of the recipe)

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  Xanthan Gum

Nutrition Information

Yield 2 Serving Size Half the recipe
Amount Per ServingCalories 378 Total Fat 36g Saturated Fat 13g Cholesterol 69mg Sodium 741mg Carbohydrates 5g Net Carbohydrates 4g Fiber 1g Sugar 2g Protein 10g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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