Bacon Yuca Cakes {paleo, gluten free, vegan option}
Prep time
Cook time
Total time
Serves: 10-12
  • 1 medium yuca {about 2 cups shredded}
  • 1 egg
  • 4 strips cooked bacon
  • ½ c. cheese {I used pecorino romano sheep cheese}
  • handful fresh chives
  • 3 tsp. dried onion flakes
  • or if powder only 1 tsp.
  • if cheese is mild not salty add
  • ½ tsp. pink Himalayan sea salt
  • Dairy-Free option:
  • omit cheese add ¼ c. ground flax
  • 3 tbsp. water
  • 1 tsp. pink Himalayan sea salt
  • Vegan option:
  • Omit egg, cheese & bacon
  • add 2 tbsp. dried onion flakes
  • 1¼ tsp. pink Himalayan sea salt
  1. Using a peeler take the yuca's skin off and shred flesh into a large bowl.
  2. Add egg, spices, cheese and chop bacon and mix well.
  3. Form flat round cakes and place on a baking sheet.
  4. Bake for 20-25 minutes until golden brown.
  5. Broiling them the last few min. will get them golden.
  6. These will freeze and heat up nicely for breakfast or dinner.
In this recipe I used a salty cheese so I only needed ½ tsp. salt you may need less if your bacon is high sodium. Purchasing bacon that is nitrate-free and low-sodium is a better choice.I like to cook the bacon a tad crispy so it has a crunchy texture. I also trim away any extra fat so that the cakes are not too greasy. If you are doing the dairy free or vegan option adding fresh basil or your favorite spices will enhance the flavor. Lastly, I prefer the onion flakes because it adds to the texture. The health markets have a brand called Simply Organic that is only dried onion. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at