Begin by whisking together the egg, heavy cream, melted butter, and erythritol in a mixing bowl until well combined.

Gradually blend in the coconut flour and baking powder until the mixture is smooth. Pour the batter into a squeeze bottle for easy application.

Heat a non-stick pan over low to medium heat and lightly spray with non-stick cooking spray to prevent sticking.

Squeeze the batter into the pan, forming an oval shape slightly larger than your bacon strips.

Place a strip of bacon on top of the batter base. Then, carefully squeeze more batter over the bacon to cover.

Allow to cook for 2-3 minutes, then flip carefully and cook for an additional 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter and bacon slices.