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
Keto Chewy Chocolate Peanut Butter Bacon Cookies
- Yield: Makes 12 Cookies 1x
Ingredients
- 6 slices bacon, cooked crisp and crumbled
- 1 cup chunky peanut butter (reduced sugar, natural)
- 1 cup granular monkfruit sweetener (I use this brand) code PEACE for 20% off
- 1 large egg
- ½ cup unsweetened organic cocoa powder (get it here)
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
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
Reni Bumpas says
WOW!!! AMAZING!!! These are by far THE BEST keto cookies I’ve had yet!! I would not have known they were keto had I not made them myself. I did everything exactly as the recipe said except I used a little less cocoa and it was just Hershey’s unsweetened. Yummy!! Am serving for a Valentine’s party!
★★★★★
Priya Aurora says
I am making my second batch of these. My family loved them. Thank you for the recipe, definitely a keeper and so easy.
★★★★★
Stacy says
Wow looks awesome! I will have to try soon!
Em says
What kind of incredible madness.......... I'm in shock. How did this combination even come about? Are you a genius?
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!
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.
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!
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!
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
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!