Pre-heat a  pan on the stove for the bacon. Cook bacon for desired crispness. Remove bacon from pan onto a plate to cool. Reserve the bacon fat in the pan to cook the walnuts. Keep the stove burner on medium heat.

Prepare kale by cutting leaves into bite-sized pieces and removing the rough stems.

Dice the onion and set aside.

Add the walnuts to the bacon fat and stir to coat.

Sprinkle the nuts with erythritol and maple extract. Stir to coat. Add in the diced onion and sauté until soft and nuts caramelize.

Remove the nuts from the heat and drizzle in lemon juice.

Cut bacon strips into smaller pieces. Pour the maple nut mixture over the kale and toss to coat, ensuring all of the leaves are coated with oil. Sprinkle the bacon pieces over the salad.