Made these last night to help avoid the holiday sugar load. The swerve is an erithrytol sweetener. It has a cooling effect in your mouth, but it's not bitter or anything, and it has no negative side effects. With 1 effective carb each, these cookies are amazing!! I'm mailing them as gifts.
Almond Butter Chocolate Chip Cookies with a Bacon Twist
Prep Time: 10 minutes
Cook Time: 13 minutes
Yield: 2 Dozen
Serving Size: 1 Cookie
A gluten-free, low-carb alternative to chocolate chip cookies with a bacon twist!
Ingredients
4 Slices Thick-Cut Bacon
1 c. Almond Butter
3/4 c. Granulated Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
1 Large Egg
1 tsp. Vanilla Extract
1/2 tsp. Baking Soda
1/4 tsp. Celtic Sea Salt
2 oz. Dark Chocolate Chips
Directions
Preheat oven to 325 degrees F.
In skillet cook bacon as usual, set aside until cool, then chop into bits.
In medium mixing bowl, with a large spoon, mix together almond butter, bacon bits, sweetener, egg, vanilla extract, salt and baking soda.
Fold in dark chocolate chips.
Using a cookie scoop, spoon cookie dough onto Silpat lined baking sheet.
Flatten slightly by doing a criss-cross pattern with a fork.
Bake for 13-15 minutes.
Cool on rack.
Enjoy!
Notes
At 13 minutes the cookies will seem like they are not done. The bottom should be just starting to lightly brown. Take them out of the oven and with a spatula very gently move immediately to a rack. They will seem like they are not done. They are. They firm and crisp up as they cool. If you let them go longer, the bottoms will burn.
Per Cookie 80 calories, 7 g fat, 3g carbs, 2 g fiber, 1 g NET CARB, 3 g pro (using Swerve sweetener)
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.