Keto Bacon Chocolate Chip Cookies

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As if my keto chocolate chip cookies aren’t addicting enough, keto bacon chocolate chip cookies are everything a cookie should be. Sweet, salty, chocolatey, crunchy, and let’s just say umami!

Keto Bacon Chocolate Chip Cookies 2

I have a keto bakery, which by now, you may know about or perhaps have visited. I sell out of my keto chocolate chip pecan cookies every week. Due to cottage baking laws, I can’t sell keto chocolate chip cookies with bacon, but I can share this recipe and you can make them at home.

Keto Bacon Chocolate Chip Cookies

Ingredients for Keto Bacon Chocolate Chip Cookies

  • Almond Flour
  • Coconut Flour
  • Eggs
  • Butter
  • Gelatin (optional)
  • Black Strap Molasses (gives that brown sugar taste)
  • Erythritol
  • Salt
  • Bacon
  • Pecans

I have found that a combination of both almond flour and coconut flour make the best textured cookie. I add in some powdered gelatin to add a little chewiness to the cookie and make them less brittle.

What Size Cookie Should I Make?

I like a big but reasonably sized cookie. Fifty five grams (close to 2 ounces) seems to be perfect and is the size I sell in the bakery. You can make these cookies thinner or thicker, but after having experimented, I prefer them thinner.

Keto Bacon Chocolate Chip Cookies

How to Bake Keto Bacon Chocolate Chip Cookies

I’ll be honest. Baking cookies with alternative flours is tricky and after much experimentation, I have settled on 350 degrees F. (180 C). on the bake mode of my oven. I don’t bake on convection mode as that mode in my oven has a hot spot. If you have to bake on convection, bake at 325 F. (160 C.)

The other thing I do before I bake my cookies is shape them, put them on a baking sheet with a silpat (you can use parchment) and freeze for about 10 to 15 minutes. They seem to bake better this way. I don’t recommend baking warm or room temperature cookie batter, as they will spread out too much.

I always check my cookies at ten minutes, knowing they won’t be done but it helps me figure out if I should go another 3 or 4 minutes.

Keto Bacon Chocolate Chip Cookies from Spinach Tiger

More Keto Cookies From Spinach Tiger

Keto Bacon Chocolate Chip Cookies
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Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.
Prep Time10 minutes
Cook Time14 minutes
Total Time21 minutes
Course: Low Carb Dessert
Cuisine: American
Keyword: bacon, chocolate chip cookies, keto brownies, low carb browines
Servings: 18 cookies
Author: Angela Roberts


Kitchen Tools


  • Fry bacon crispy and cut into small bacon pieces. Make sure to drain on paper towels. Or bake in oven with this recipe.
  • Mix all dry ingredients except erythritol. Set aside
  • Cream butter with erythritol.
  • Add eggs, vanilla and black strap molasses.
  • Add dry ingredients to this mix.
  • Add chocolate chips, pecans, bacon.
  • Refrigerate dough for one hour to overnight if you have the time. Take out about 30 minutes in advance to shape cookies, as cookie dough could be a little stiff.

To Make Cookies:

  • Preheat oven at 350 degrees F. bake or 325 degrees Convection.
  • Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
  • Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
  • Bake 6-8 at a time if making very large cookies.
  • Bake on un-greased pan (I use silpat or parchment) to easily remove.
  • Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
  • Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
  • Allow to COMPLETELY COOL, before storing.
  • Store in cookie tins. I've left on counter for a few days and they stayed fresh.
  • If you put in plastic bag, you will add moisture to the cookie and change the texture.
  • You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.


Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 
Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.


Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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