Ingredients:
For the Bacon:
- 6 slices of bacon
For the Cookies:
- 2 cups of almond flour
- 1/4 cup of coconut flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of softened unsalted butter
- 1/4 cup of granulated erythritol (or your favorite keto-friendly sweetener)
- 1 large egg
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of sugar-free maple syrup
Instructions:
Cooking the Bacon:
Start by preheating your oven to 400°F (200°C). Arrange the bacon slices on a baking sheet lined with parchment paper.
Bake for 15-20 minutes until the bacon reaches a crispy texture. Once done, drain the bacon on paper towels and let it cool before crumbling it into small pieces.
Making the Cookie Dough:
Next, lower your oven temperature to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. In another bowl, cream the softened butter with erythritol until the mixture is light and fluffy.
Add the egg, vanilla extract, and sugar-free maple syrup, mixing until everything is well combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just blended. Finally, fold in the crumbled bacon.
Shaping and Baking:
Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, ensuring they are about 2 inches apart.
Use the back of a spoon or your fingers to gently flatten each cookie. Bake for 10-12 minutes or until the edges turn golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoying the Treat:
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate them for extended freshness.
These cookies offer a delightful blend of sweet and savory flavors in a keto-friendly treat, making them a unique addition to your dessert repertoire!
