The Ultimate Sweet & Salty Keto Treat
Get ready for a flavor explosion that defies all expectations! We’re combining the rich, creamy goodness of peanut butter with decadent cocoa and the irresistible salty crunch of bacon. These flourless cookies are not only a dream for anyone on a keto diet, but they’re also ridiculously simple to whip up. It’s the ultimate sweet-and-salty treat that will have everyone asking for the recipe. Trust me, one bite and you’ll be hooked!
Ingredients
• 4 slices bacon, cooked crisp and crumbled
• 1 cup / 256 g creamy peanut butter
• 1 cup / 200 g granular Stevia or equivalent keto sweetener
• 1 large egg
• 1/2 cup / 50 g unsweetened cocoa powder
• 1 1/2 tsp / 7.5 ml vanilla extract
• 1 tsp / 5 g baking soda
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Line two baking sheets with parchment paper.
3. In a large mixing bowl, combine the peanut butter, granular Stevia, large egg, and vanilla extract. Mix with a spatula or electric mixer until smooth and creamy.
4. Add the cocoa powder and baking soda to the bowl. Mix again until just combined and no dry streaks remain.
5. Gently fold in the crumbled cooked bacon, distributing it evenly throughout the dough.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Yields: 12 cookies
• Serving Size: 1 cookie
• Calories: 66
• Carbohydrates: 3g
• Fat: 5g
Pro Tips
• Use a natural, creamy peanut butter where the only are peanuts and salt. Avoid brands with added sugars or oils for the best texture and keto-friendly results.
• For a perfectly chewy center, pull the cookies from the oven when the edges are firm but the middle still looks slightly underdone. They will continue to set as they cool on the pan.
• For the best flavor and texture, cook your bacon until it’s very crispy. Pat it dry with a paper towel to remove excess grease before crumbling it into the dough.
• Feel free to add 1/4 cup of sugar-free chocolate chips or a pinch of flaky sea salt on top before baking for an extra layer of flavor.
FAQ
Q: Can I use a different sweetener for these keto cookies
A: Yes, you can substitute granular Stevia with other keto-friendly granular sweeteners like erythritol or a monk fruit blend. Use a 1:1 ratio, but adjust to your personal taste as sweetness levels can vary between brands.
Q: How should I store these peanut butter bacon cookies
A: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week.
Q: Can I make these cookies without the bacon
A: Absolutely! If you prefer to omit the bacon, you can simply leave it out for a delicious flourless keto chocolate peanut butter cookie. Consider adding sugar-free chocolate chips or chopped nuts for a different kind of crunch.
Q: Why are my keto cookies crumbly
A: Cookies can become crumbly if they are overbaked. Be sure to pull them from the oven when the edges are set but the centers still look slightly soft, as they will firm up while cooling. Using a natural, creamy peanut butter also helps achieve the best texture.
