The ultimate sweet & salty keto treat: peanut butter bacon cookies pair creamy peanut butter and decadent cocoa with the irresistible crunch of crisp bacon. They're flourless, ridiculously simple, and hit that classic sweet-salty note in every bite. Twelve cookies come out at 66 calories and 3 g carbs each.
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 (9 oz) creamy peanut butter
• 1 cup / 200 g (7.1 oz) granular Stevia or equivalent keto sweetener
• 1 large egg
• 1/2 cup / 50 g (1.76 oz) unsweetened cocoa powder
• 1 1/2 tsp / 7.5 ml vanilla extract
• 1 tsp / 5 g (0.18 oz) 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 (960 ml) 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.
Pro Tips
- Cook the bacon until crisp, then crumble it and drain it on a paper towel before folding it into the dough — un-drained bacon makes greasy cookies.
- Mix the peanut butter, granular stevia, egg, and vanilla until smooth and creamy first, then add the cocoa powder and baking soda just until no dry streaks remain.
- Gently fold the crumbled bacon in last so it stays evenly distributed through the dough instead of being crushed into it.
- Bake only 10-12 minutes, until the edges are set and the centers are still slightly soft; the cookies firm up as they cool on the sheet.
- Space the rounded tablespoons about 2 inches apart to allow for spreading.
Frequently Asked Questions
Do peanut butter and bacon really work in a cookie?
The dough mixes creamy peanut butter with unsweetened cocoa, then folds in crisp crumbled bacon. The sweet cocoa and salty bacon play off each other in every bite.
Are these cookies flourless?
Yes — the dough is peanut butter, granular stevia, one egg, vanilla extract, cocoa powder, and baking soda. No flour of any kind.
How many carbs per cookie?
The batch makes 12 cookies at 66 calories each, with 3 g carbohydrates, 4 g protein, and 5 g fat.
Why are the centers still soft when they come out of the oven?
That is the goal — pull the cookies at 10-12 minutes when the edges are set and the centers are slightly soft. They firm up as they cool on the baking sheet.
Recipe card below.
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The Ultimate Sweet & Salty Keto Treat: Peanut Butter Bacon Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Line two baking sheets with parchment paper.
- 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.
- Add the cocoa powder and baking soda to the bowl.
- Mix again until just combined and no dry streaks remain.
- Gently fold in the crumbled cooked bacon, distributing it evenly throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- 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.
