Slice bacon into small bite size cubes and fry until crisp. Lay on paper towels to let excess grease drain, allowing bacon to become crispier.

Preheat oven to 325F. Seperate 5 eggs, egg yolks from the whites. Set the whites aside.

Using a hand mixer, mix together the egg yolks, maple syrup, erythritol, liquid stevia, and vanilla extract.

Add almond flour, psyllium husk powder, baking powder, and butter. Mix again using the hand mixer. The result should be a thick cake batter.

Wash off mixing whisks and add cream of tartar to egg whites. Whisk these until solid peaks form.

Add 3/4 bacon bits to cake pop batter, then aggressively mix in 1/3 of the egg white mixture.

Add the rest of the egg whites and carefully fold them into the batter, resulting in an airy, wet dough.

Spoon mixture into a greased cake pop pan, filling with a mound of batter that rises above the mold. Place the lid on top and bake for 20-25 minutes.

You will have to repeat the process for the cake pops 3 times to get 36, you can alternatively use the rest of the batter for cupcakes.

Remove cake pops from the pan and stick lollipop sticks through them.

Add butter to a saucepan over medium-low heat. Cook butter until browned and not bubbling anymore.

Add heavy cream and Torani syrup. The heay cream should bubble up vigorously. Mix this together well.

Continue mixing over a medium-low heat until sauce reduces.

Dip cake pops in sauce and allow to cool for 30 minutes in the refrigerator. Using an old egg carton to stick the cake pops in allows them to stand up straight as they cool.