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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

Ingredients

  • 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

Kitchen Tools

Instructions

  • 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.

Notes

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.

Nutrition

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