Keto Smoky BBQ Turkey Bacon-Wrapped Meatloaf Cupcakes with Cauliflower Mash Frosting

Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. Cook 12 slices of turkey bacon in a skillet over medium heat for 5 minutes until flexible but not crisp. Transfer to paper towels.

In a large bowl, mix 2 lbs ground beef, ½ cup almond flour, 2 eggs, ½ cup finely diced onion, 3 minced garlic cloves, ½ cup shredded cheddar, 1 tbsp Worcestershire, ¼ cup sugar-free BBQ sauce, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp pepper, and 2 tbsp chopped parsley gently until just combined.

Line each muffin cup with 1 slice of par-cooked turkey bacon along the walls, overlapping the ends. Divide meat mixture evenly among the 12 cups, pressing down gently without over-packing.

Brush tops of meatloaf cups with remaining ¼ cup sugar-free BBQ sauce. Bake at 375°F (190°C) for 25 to 30 minutes until internal temperature reaches 160°F (71°C) on a meat thermometer.

Steam 1 head of cut cauliflower florets for 10 to 12 minutes until very tender, then drain thoroughly. Transfer hot cauliflower to a food processor with 4 tbsp butter, 4 oz cream cheese, 2 tbsp heavy cream, salt, and pepper. Process until completely smooth.

Let meatloaf cupcakes rest in the pan for 5 minutes before removing. Transfer cauliflower mash to a piping bag with a star tip and pipe swirls onto each meatloaf cupcake. Garnish with chopped parsley and serve warm.