Chocolate Peanut Butter Bacon Cookies. Yes! Chocolate. Peanut Butter. Bacon. All in one delicious low carb and gluten free keto cookie. These low carb cookies are sure to be a family favorite.
What happens when you combine chocolate, peanut butter and bacon together all in one recipe? Delicious madness! I don’t normally take so many photos of one single recipe but I went a little low carb cookie crazy yesterday. The weather was cold, the oven was warm and my tooth was sweet. The end result was sinful. I can’t wait for you to try them. Remember, sharing is caring…especially when it comes to low carb cookies that contain bacon.
A few notes about this Chewy Chocolate Peanut Butter Bacon Cookie Recipe:
There are several substitutions you can make for these low carb keto cookies. In place of the chunky peanut butter, you can use a thick almond butter and add a handful of your favorite nuts. If you can’t find a thicker almond butter, put the jar in the fridge overnight to harden before using. In place of the Swerve, you can use any low carb natural sweetener that you want. Coconut sugar is a good paleo sweetener option but will increase the overall carb count.
In addition to these Chocolate Peanut Butter Bacon Cookies, Check out some of my other favorite keto cookie recipes:
- Keto Salted Caramel Chocolate Chip Cookies
- Keto Flourless Chewy Double Chocolate Chip Cookies
- Chocolate Peanut Butter Keto No Bake Cookies
- Chocolate Peanut Butter Bars
- Low Carb Chocolate Mason Jar Ice Cream
- Flourless Chocolate Peanut butter Cake
Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:
Keto Chewy Chocolate Peanut Butter Bacon Cookies
-
Yield: Makes 12 Cookies
Print Recipe
Pin RecipeIngredients
Instructions
- Cook bacon until crispy, crumble and set aside.
- Preheat oven to 350°
- In a large mixing bowl, combine peanut butter, sweetener and egg. Mix until all ingredients are combined. I put on a pair of gloves and did this part by hand. The peanut butter was thick and it just made it easier.
- To the mixture, add cocoa powder, vanilla extract and baking soda. Mix until all ingredients are well combined.
- Mix in bacon crumbles.
- Line a baking sheet with a Silpat or parchment paper.
- Form dough into 12 equal sized balls, place on liner and flatten just a bit.
- Bake for 10 minutes. Remove from oven and place baking sheet on a cooling rack. If you do not let the cookies cool thoroughly, they will fall apart.
Nutrition
- Serving Size: 1 Cookie
Michele says
I love the look of your P-nut butter Bacon Cookies… but, I’ve looked three times and don’t see a carb count per cookie. Do you have one?
Peace Love and Low Carb says
I do not have the nutritional analysis listed. It will vary by brand used. I recommend using a site like fatsecret.com or myfitnesspal.com to plug in the ingredients to get a rough nutritional estimate to see if it fits into your guidelines.
Katie G says
I just made them, and using Hershey’s Special Dark Cocoa and Smuckers Natural Crunchy PB, mine ended up at 2.5g net carb per cookie.
Also – THEY ARE AMAZING.
Barb Johnson says
I just found your blog today. Very excited about finding these new recipes. I recently was diagnosed with diabetes and have begun doing low carb. I was reading your receipt for the chocolate bacon cookies and I can’t seem to find the carb count. Is there a certain place on your blog that shows the carb counts? Thanks, Can’t wait to go through your recipes.
Peace Love and Low Carb says
Hi Barb! Welcome! A majority of the recipes have the nutritional analysis at the bottom. Some of the newer ones do not have it. As you look through the recipes, you will see it on most of them.
Yum Girl says
These look so good and just think, they are low carb and Paleo! All my followers who have special dietary needs will love them – thanks for submitting!
Andi says
This looks amazing. 🙂 Great work! I really needed some new low-carb cookie in my life.
Anne says
I make these at least once a week. My family loves them and they make a great post-workout protein boost. Thanks so much for the posting this 🙂
Debbie says
My kids didn’t really like the bacon in these cookies. I liked how easy they were to make and the texture as well. Do you think they can be made without bacon? Would we need to add a little more fat?
Peace Love and Low Carb says
You can just omit the bacon altogether.
Terri says
I used the same amount of truvia baking blend as swerve since I could not find swerve. The after taste was horrendous. I want to try these again. Does anyone know how to convert truvia baking blend to swerve? It can’t be a 1:1 conversion cuz that’s what I did and it was so overpowering u did not know there was bacon. Please help.
Kate says
If this helps…Swerve seems to be 1:1 with sugar but Truvia is a 2:1- my best guess is you’d need 1/2 as much Truvia as indicated. I usually use splenda but recently switched to Truvia and have had some similar fiascos. Halving the amount seemed to work well with this recipe for me.
Lynn Freedman says
Truvia is very concentrated. 1 cup sugar or Swerve equals 7 TBSP of Truvia. 1/2 cup sugar equals 3 1/2 TBSP of Truvia. Please be careful to buy the clear square container with light green top, NOT Truvia blend for baking, which has sugar.
Thank you for your amazing recipes!
Terry says
These are crazy good! YUM!
Mandy says
I just made these tonight and holy shiitake mushrooms Batman! These were utterly FABULOUS! I’m glad I’m taking the other 11 cookies on a shopping trip with some other ladies or I would be sorely tempted to hoard and pet them, calling them my Precious 😉
Peace Love and Low Carb says
Haha! Love it! So happy you enjoyed that!! Thank you.
Sharon Webb says
I just made these for the first time! I did not add the bacon, as I am still losing. The only change I made was to add an extra egg. I could not get the swerve and the peanut butter to hold together. THESE ARE THE MOST AMAZING COOKIES I HAVE EVER EATEN! Thank you so much!
Emma says
I made these last night – I used peanut butter from my local food co-op where it’s ground right in front of you so I think I was missing out on some oils. Because of this I added 1 tblsp of coconut oil & an extra egg because I still couldn’t get it to stick. They turned out amazing! Next time I will be sure to not get the “thick cut” bacon so that it crumbles better and adds more of that salty flavor. I may also try these with almond butter as legumes sometimes give me a tummy ache.
Thanks for the great alternative recipe!
Carolyn says
Wondering if i can use Erythritol? Any idea how much! Thank you!!
Peace Love and Low Carb says
Yes, 1 for 1 exchange
McDonna says
The cookies are scrumptious! Left out the bacon, added 1/4 t. Himalayan pink salt, used Smucker’s Natural Peanut Butter and Pyure organic sweetner (same as Swerve but way less expensive!), and divided them into 16 cookies instead of 12. It was just easier and the size was more uniform. Also, I had to add another egg because my peanut butter was pretty dry.
Baked the cookies as directed and, while they appeared extremely under-baked at the end of 10 minutes, I took them out of the oven anyway. Your notes said the cookies would firm up after they cooled, which was spot on!
They were so delicious I was concerned we would eat too many at once. However, they’re incredibly filling! Yea!
Natural nut butters always bring big variables. A newer jar may have more oil, while an older jar (as mine was) may have less oil. I have no patience for having to stir down the separated oil before each use ESPECIALLY when the product is stiff from being refrigerated! That said, adding an extra egg provided the exact amount of needed moisture. The cookies held their shape pretty well while the dough was formed into balls, then flattened slightly on the baking sheet.
This will definitely be my go-to recipe to satisfy our raging sweet tooth!
Tom says
These are great! I did add an extra egg and a small splash of avocado oil as the batter was a bit dry. Wow, these are so easy and so tasty, definitely one of the best cookies I’ve made. I am recently diagnosed diabetic, trying to do low carb, I am also very sensitive to gluten and moderately sensitive to dairy. Thanks for recipes like this one!
Lisa says
Oh these make me so happy. I also had to add an egg but I also got 18 cookies out of my batch. So yummy. Thanks for the recipe.
Alyssa says
These are delish! I made them to take to a church gathering, so that I would have something at the end of the meal that I could have (since it is usually filled with cakes, pies, and other heavenly sweet things I cannot have!). I doubled this recipe, and had to make a few alterations when doing so (probably because it was my first time…). The jar of natural peanut butter I bought did not quite have enough in it- so the only thing I thought to do was add a bit of regular peanut butter (I didn’t think to add coconut oil!) I also used thick cut bacon, since that I what I had at home. Next time I make these, I will be using regular cut bacon for sure! I also could not find the sweetener that was mentioned, so I used splenda. Next time I will not use quite the 1-1 ratio of splenda- they were a bit sweet for me. Also, when you press them down, make sure to press them fairly flat. I thought they would spread a bit, but they did not. They kept their shape, and thus were pretty thick cookies. I will make these again, as I enjoyed them, and my kids ate them! Everyone at church was surprised that there was bacon in a cookie!
Em says
What kind of incredible madness………. I’m in shock. How did this combination even come about? Are you a genius?