Keto Maple Bacon Cookies (Print Version)

Crispy bacon and sugar-free maple flavor create the ultimate sweet-and-savory low-carb treat. Only 2g carbs per cookie.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/3 cup granulated erythritol or monk fruit sweetener
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 large egg
07 - 1 1/2 teaspoons sugar-free maple extract
08 - 1 teaspoon vanilla extract

→ Add-ins & Topping

09 - 6 slices cooked bacon, finely chopped (about 1/2 cup)
10 - Extra bacon bits for topping (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together almond flour, erythritol, baking powder, and salt until well blended.
03 - In a separate bowl, combine melted butter, egg, maple extract, and vanilla extract. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients and mix until a soft, cohesive dough forms.
05 - Fold in chopped bacon until evenly distributed throughout the dough.
06 - Sop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
07 - Optionally sprinkle extra bacon bits on top for added crunch and visual appeal.
08 - Bake for 13-15 minutes or until edges turn golden brown.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

# Expert Advice:

01 -
  • The salty sweet dance between smoky bacon and maple hits every craving at once without the sugar crash
  • These cookies somehow manage to be keto friendly while tasting like they should absolutely not be allowed on any diet plan
02 -
  • Hot butter will cook your egg into little strands if you do not let it cool first
  • Overbaking by even two minutes makes these dry instead of tender
  • The maple flavor intensifies after the first day so these actually get better
03 -
  • Weigh your almond flour instead of using cup measurements for consistent results
  • Let these cool completely before storing or they will steam in the container

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