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!