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!
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.
Ingredients for Keto Bacon Chocolate Chip Cookies
- Almond Flour
- Coconut Flour
- Gelatin (optional)
- Black Strap Molasses (gives that brown sugar taste)
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.
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.
More Keto Cookies From Spinach Tiger
Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)
- 6 bacon slices
- 2 1/2 cups almond flour 140 grams
- 4 tablespoons coconut flour 28 grams
- 1 teaspoon gelatin powder optional
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 cup unsalted butter 2 sticks
- 1 cup Swerve granulated sweetener
- 1 teaspoons black strap molasses
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup Choc Zero Chocolate Chips see notes
- 1 cup chopped pecans
- 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.
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