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Prepare and pre-bake the low-carb crust as described in the recipe. Cut the bacon into strips crosswise. In a dry pan over medium-high heat, fry it until it starts to crisp, a minute or two. Remove from the pan and set aside. Thinly slice the onion. Saute the onion in the bacon fat until translucent, about 2 minutes. Mix together the heavy sour cream and salt and pepper. You can also use Crème fraîche. Spread the sour cream on the pre-baked crust and sprinkle with the bacon and onions. Bake in the oven until the bacon is crisp and the onions and sour cream start to brown, about 10 minutes. Enjoy!
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