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
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 3 1/2 ounces unsweetened baking chocolate, *see note
- 1/2 cup butter, softened
- 1 large egg
- 2 tablespoons scotch, see note*
- 1/2 teaspoon vanilla extract
- 6 leftovers ruled.me candied bacon slices
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 107 calories, 9.7g fats, 1.2g net carbs, and 2.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 3 1/2 ounce unsweetened baking chocolate | 637 | 51.9 | 28.2 | 16.5 | 11.7 | 14.2 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon scotch | 56 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 6 leftover ruled.me candied bacon slices | 60 | 59.9 | 59.9 | 59.9 | 0 | 59.9 |
| Totals | 2646 | 293.1 | 127.1 | 98.3 | 28.9 | 117.3 |
| Per Serving (/24) | 110 | 12.2 | 5.3 | 4.1 | 1.2 | 4.9 |
Baconscotch Chocolate Chunk Cookies
Ingredients
- 1 ½ cup almond flour
- ½ cup erythritol
- 1 teaspoon baking powder
- 3 ½ ounce unsweetened baking chocolate *see note
- ½ cup butter softened
- 1 large egg
- 2 tablespoon scotch see note*
- ½ teaspoon vanilla extract
- 6 leftover ruled.me candied bacon slices
Instructions
- Gather all ingredients. In a large mixing bowl, add the almond flour, erythritol, and baking powder.
- Mix this well until everything is combined.
- Add the softened butter to a mixing bowl. Cream it well with a hand mixer.
- Add the egg, scotch, and vanilla extract, then cream together again.
- Slowly add the dry ingredients. Mix it well until everything is combined, making a creamy looking dough.
- Cut the baking chocolate up into chocolate chip sized chunks, then add a little more than half to the cookie dough. Set aside the remainder for the ganache.
- Fold it in well, making sure you don't break up the chocolate. I use these silicone spatulas, which are nonstick and also make for fantastic scrambled eggs.
- Grab the candied bacon. We'll be using 1/3 of the slices to go in the cookies. (The 2/3 will be used later) At least 1/2 of the 1/3 will go in whole, just chop it up. With the other half of the 1/3, trim the fat off of the bacon and only use the meat, adding it it to the dough and folding it in well.
- Spread the mixture onto some plastic wrap and cover it. Put the dough in the freezer for 30 minutes. Once the 30 minutes has passed, preheat the oven to 325F.
- Roll the dough out to about 1/4 inches. Tear small pieces of the dough off and roll them into balls. Place them on a baking sheet lined with parchment or a silpat, about 1 inch apart.
- Use the palm of your hand to flatten the dough balls into cookies. Put them in the oven for 20-22 minutes.
- Chop the remaining candied bacon into small pieces. Double boil the remaining chocolate pieces on the stove. Add cream to make it into a ganache, then dip the bacon bits into it. Rest the bacon pieces on a piece of foil to cool.
- Once the cookies are done baking, let them cool for 5 minutes.
- Drizzle the chocolate ganache onto the cookies. The pattern doesn’t matter here, just pretend like you’re painting abstract art!
- Add the bacon pieces to the top of each cookie and continue to let cool for 5 more minutes. Transfer cookies to a container, separating each layer with waxed paper.
- Serve and enjoy!
