Sugar snap peas aren’t that common in keto cooking, but they are a delicious mixture of textures that keep you coming back for more. Although they run a little bit high in carbs, every once in a while they are worth it.

I normally have bacon fat in the fridge, waiting to be used for baconnaise or just general sauteing – so why not use it for our vegetables too? These save well for me in the fridge – their crispness lasts for about 24 hours in the fridge, then they start to turn soggy. So if you plan to keep them for leftovers, make sure you eat them the next day.

Yields 3 servings of Bacon-Infused Sugar Snap Peas

The Preparation

3 tablespoons lard
2 teaspoons fresh garlic, minced
3 cups sugar snap peas
1/2 medium lemon, juiced and zested
1/2 teaspoon crushed red pepper flakes, for garnish

The Execution

1. Heat the bacon fat in a pan until it reaches its smoking point.

2. Once the smoking point is reached, add in the garlic. Reduce the heat to medium and let cook for 1–2 minutes, until the garlic is lightly browned.

3. Add the snap peas to the pan and squeeze the lemon juice over them. Let cook for another 1–2 minutes.

4. Remove and serve. Garnish with the red pepper flakes and lemon zest.

This makes a total of 3 servings of Bacon-Infused Sugar Snap Peas. Each serving comes out to be 191 calories, 13.3g fats, 8.4g net carbs, and 5.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
3 tablespoon lard	347	38.4	0	0	0	0
2 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
3 cup sugar snap peas	202	1.1	33.8	13.4	20.4	15.7
1/2 medium lemon	12	0.1	3.9	1.2	2.7	0.5
1/2 teaspoon crushed red pepper flakes	3	0.2	0.5	0.2	0.3	0.1
Totals	572	39.9	40.1	15	25.2	16.6
Per Serving (/3)	191	13.3	13.4	5	8.4	5.5