The reaction I get out of people when I say the words chocolate and bacon together is absolutely priceless. They look so disgusted, but they’re in the dark on this one. Bacon and chocolate go together extremely well – the salty components playing off the sweet, boosting the flavor of the chocolate.
For this recipe, we are using candied bacon. If you need to know how to make it, we have a how-to on candied bacon. You’ll also need to know how to make chocolate ganache. If you need, we have a how-to on making chocolate ganache.
We’ll also be using erythritol for this recipe. Lately, I’ve decided to take the plunge and buy it. It’s absolutely fantastic. I was scared about the sugar alcohols, but I’ve been monitoring my blood sugars and ketone levels and they are barely affected by the erythritol.
I recommend Real Food NOW Erythritol – it’s made by a mom & pop shop, has a low glycemic impact, and is one of the cheaper brands.
The cookies? Well, the cookies are absolutely divine. Unlike baking with Splenda, the cookies came out extremely soft and moist on the inside. Much better consistency, much like an actual cookie. The taste? Delicious to say the least. The saltiness of the bacon really riffs off of the sweetness of the eryhtritol and chocolate. A combination made in keto heaven!
Yields 24 baconscotch chocolate chunk cookies
The Preparation
- 6 slices candied bacon
- 3.5 ounces unsweetened bakers chocolate
- 1 ½ cups almond flour
- ½ cup softened butter
- ½ cup erythritol
- 1 large egg
- 2 tablespoons scotch*
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
*Whisky or Bourbon can be subbed in for this, as long as it has a sweet smell.
The Execution
1. In a large mixing bowl, add 1 1/2 Cups Almond Flour.
2. Add your 1/2 Cup of Erythritol and 1 tsp. baking powder.
3. Mix this well until everything is combined.
4. Cut 2 OZ chocolate up into chunks to put into the cookies. About the size chocolate chips would be.
5. Add your softened butter to a mixing bowl.
6. Cream it well with your hand mixer.
7. Add your egg, scotch, and vanilla extract.
8. Keep mixing it until it’s all creamed together.
9. Slowly add your dry ingredients.
10. Mix it well until everything is combined, making a creamy looking dough.
11. Add your chocolate.
12. Fold it in well, making sure you don’t break up the chocolate. I use these silicon spatulas, which are nonstick and also make for fantastic scrambled eggs.
13. Grab you candied bacon. We’ll be using 2 slices to go into the cookies. 1 piece will go in whole, just chop it up. The second piece, trim the fat off of the bacon and only use the meat.
14. Add your chopped bacon to the dough and fold it in well.
15. Spread your mixture onto some plastic wrap and cover it.
16. Put the dough into the freezer for 30 minutes.
17. Once the 30 minutes has passed, preheat your oven to 325F.
18. Roll your dough out to about 1/4 inches.
19. Tear small pieces of the dough and roll them into balls. Place them on your baking sheet about 1 inch apart.
20. Use the palm of your hand to flatten the dough balls into cookies. I am using these silpats which make all baking non-stick friendly.
21. Put them in the oven for 20-22 minutes.
22. Chop your remaining candied bacon into small pieces.
23. Double Boil 1.5 Oz. chocolate on the stove. Add cream to make it into a ganache and dip your bacon bits into it.
24. Rest the bacon pieces onto foil to cool.
25. Once the cookies are ready, let them cool for 5 minutes.
26. Drizzle the chocolate ganache onto the cookies. The pattern doesn’t matter here, just pretend like you’re painting abstract art!
27. Add your bacon pieces on the top of each cookie and continue to let cool for 5 more minutes.
28. Transfer your cookies into a container, each layer separated by wax paper.
29. Serve and enjoy!
I just want to point out that they save well. Just make sure you store them in an airtight container with wax paper between each layer.
This makes a total of 24 servings of Baconscotch Chocolate Chunk Cookies. Each serving comes out to be 117.24 Calories, 10.62g Fats, 1.36g Net Carbs, and 3.13g Protein.
| Baconscotch Chocolate Chunk Cookies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 slices candied bacon | 266 | 21.03 | 0.66 | 0 | 0.66 | 17.36 |
| 3.5 ounces chocolate | 652 | 53.09 | 28.85 | 16.8 | 12.05 | 14.53 |
| 1 ½ cups (168 g) almond flour | 959 | 84 | 36 | 18 | 18 | 36 |
| ½ cup softened butter | 814 | 92.06 | 0.07 | 0 | 0.07 | 0.96 |
| ½ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 72 | 4.75 | 0.36 | 0 | 0.36 | 6.28 |
| 2 tablespoons scotch* | 42.67 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0 | 1.27 | 0 |
| ½ teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| Totals | 2813.67 | 254.93 | 67.48 | 34.8 | 32.68 | 75.13 |
| Per Serving(/24) | 117.24 | 10.62 | 2.81 | 1.45 | 1.36 | 3.13 |
This makes a total of 24 servings of Baconscotch Chocolate Chunk Cookies. Each serving comes out to be 117.24 Calories, 10.62g Fats, 1.36g Net Carbs, and 3.13g Protein.
The Preparation
- 6 slices candied bacon
- 3.5 ounces unsweetened bakers chocolate
- 1 ½ cups almond flour
- ½ cup softened butter
- ½ cup erythritol
- 1 lage egg
- 2 tablespoons scotch*
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
The Execution
- Mix all dry ingredients together.
- Cream the butter, add the egg and vanilla and mix until creamy.
- Slowly add dry ingredients to wet ingredients.
- Fold in 2 Oz. chopped chocolate and chopped candied bacon.
- Put dough in freezer for 20-30 minutes.
- Roll flat and form into balls on the baking sheet.
- Press balls flat and bake for 20-22 minutes at 325F.
- Top with chocolate ganache (made with 1.5 Oz Chocolate) dipped bacon and drizzled chocolate ganache.
Notes
*Whisky or Bourbon can be subbed in for this, as long as it has a sweet smell.
