Chop the bacon then saute it in a skillet until very crisp.
Remove the bacon from the grease and set aside on a plate covered with paper towels to absorb excess oil so that it continues to crisp. Once it has cooled to the touch, crumble into smaller pieces.
Keep 1/3 cup of the bacon grease in the skillet and remove the rest if there is any excess. It should render approx 1/3 cup.
Add the fresh minced garlic and chopped onion to the skillet and saute in the bacon grease until the onion is translucent.
Add all of the other ingredients and bring to a boil. Boil uncovered for 5 minutes or until the Low Carb Hot Bacon Dressing reduces stirring with a whisk to avoid sticking to the pan.
Remove from heat and add the crumbled bacon to the dressing and stir until thoroughly combined.
To serve after being refrigerated you will need to rewarm and you add additional water since the bacon grease will become firm in the fridge.
This recipe makes approx 1 cup Low Carb Hot Bacon Salad Dressing. The sugar alcohols in the Lakanto Monkfruit Golden are included in the nutritional information because most subtract to calculate net carbs.