Keto Maple Bacon Cookies

I always love a good sweet and savory treat, especially when it is easy to make. That is why I came up with these keto maple bacon cookies.

They combine the rich taste of maple with crispy bacon and crunchy walnuts. It is a unique mix of flavors that works surprisingly well together.

Since they are low carb and keto friendly, you can enjoy them without worrying about your sugar intake. They are great for anyone trying to limit carbs but still wanting a homemade cookie.

The texture is soft on the inside with a nice crunch from the nuts and bacon bits. I like to keep a batch of these in my kitchen for a quick afternoon snack.

You only need a few simple baking ingredients and a baking sheet to get started. Let me show you how to bake them in just a few easy steps.

Why You’ll Love This Recipe

Sweet and Savory Balance – The mix of smoky bacon and sweet maple extract creates a delicious flavor combination in every bite.

Satisfying Texture Contrast – Crunchy walnuts and crispy bacon bits add a wonderful crunch to the soft almond flour base.

Gluten Free Flour Blend – Combining almond and coconut flours helps keep the carbs low while creating a tender cookie crumb.

Recipe Ingredients

• 1 1/3 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Monk Fruit Sweetener
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Maple Extract
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt
• 1/3 cup Cooked Crumbled Bacon
• 1/3 cup Chopped Walnuts

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered monk fruit sweetener until creamy.

Step 3

Mix in the egg, maple extract, and vanilla extract until smooth.

Step 4

Stir in the almond flour, coconut flour, baking powder, and sea salt.

Step 5

Fold in the cooked crumbled bacon and chopped walnuts.

Step 6

Scoop into 12 cookies and flatten slightly so they bake evenly.

Step 7

Bake for 11 to 13 minutes, until golden at the edges.

Step 8

Cool on the baking sheet for 15 minutes before serving.

Tips

Use Room Temperature Butter

I recommend setting your butter on the counter about an hour before you start baking. You want it soft enough to leave a dent when you press it, but not warm enough to melt.

If the butter is too warm or melted, your cookies will spread too much on the baking sheet. They will end up thin and oily instead of holding their shape.

Make the Bacon Extra Crisp

I’ve found that very crispy bacon works best for these cookies. If the bacon is too soft, it can get chewy and soggy once it sits inside the cookie dough.

I recommend cooking the bacon until it is dark brown and very dry. Blot it well with paper towels to remove any excess grease before crumbling it into the mixture.

Flatten the Dough Before Baking

Since these cookies are gluten free and low carb, they will not spread out much on their own in the oven. They will mostly keep the exact shape you give them before baking.

I recommend pressing each cookie ball down with your hand or the bottom of a glass. Aim for a thick disk shape so they bake evenly all the way through.

More Recipes

• Keto Maple Walnut Fudge
• Keto Pecan Pralines
• Keto Salted Caramel Stuffed Chocolate Cookies
• Keto Tahini & Sea Salt Cookies
• Low Carb Maple Pecan Blondies

Frequently Asked Questions

Can I use a different keto sweetener instead of powdered monk fruit?

Yes, you can use granulated erythritol or allulose as a replacement. It is best to stick to a dry sweetener because liquid sweeteners will change the moisture levels of the dough and affect how the cookies bake.

If you only have granulated sweetener on hand, you can blend it in a high-speed blender for a few seconds to make your own powdered version.