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The Ultimate Sweet & Salty Keto Treat: Peanut Butter Bacon C – vegetarian recipe
Stav Kogan

The Ultimate Sweet & Salty Keto Treat: Peanut Butter Bacon Cookies

A ridiculously simple recipe for flourless keto peanut butter bacon cookies. This sweet and salty treat combines creamy peanut butter, decadent cocoa, and the irresistible crunch of bacon for a flavor explosion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookie
Calories: 66
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C.
  3. Line two baking sheets with parchment paper.
  4. In a large mixing bowl, combine the peanut butter, granular Stevia, large egg, and vanilla extract.
  5. Mix with a spatula or electric mixer until smooth and creamy.
  6. Add the cocoa powder and baking soda to the bowl.
  7. Mix again until just combined and no dry streaks remain.
  8. Gently fold in the crumbled cooked bacon, distributing it evenly throughout the dough.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  11. 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.

Nutrition

Calories: 66kcalCarbohydrates: 3gProtein: 4gFat: 5g

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