Almond Butter Chocolate Chip Cookies With a Bacon Twist

Almond Butter Chocolate Chip Cookies With A Bacon Twist |

A few weeks back, my friend Lisa tagged me in a photo on Facebook. The photo was of her three adorable children, sitting at the breakfast table, eating cookies! These weren’t just any ordinary cookies, they were my healthy Almond Butter Chocolate Chip Cookies, with an added twist. Lisa added bacon to the recipe and her kids loved them. I knew I had to give Lisa’s bacon twist a try…this weekend I made a double batch, and let me tell you, they did not disappoint.

This is not a new recipe, however, for the sake of filing it away in my recipe index and for YOU, my friends, to print and put in your own recipe index, I am typing it up again. This is simply my Almond Butter Chocolate Chip Cookie recipe with added bacon.

I do however want to mention, after trying various sweetener combos in these cookies, I’ve settled on Swerve Sweetener yielding the BEST COOKIE. I have found that Swerve sweetener, which is a form of erythritol, acts like sugar in these cookies, it browns and adds some crispness. And because you may or may not have heard of Swerve sweetener…

What’s So Great About Swerve Sweetener?

  • Swerve sweetener is a natural sweetener that measures cup-for-cup just like sugar.
  • Swerve sweetener is made from a combination of erythritol and oligosaccharides, derived from fruits and vegetables.
  • Swerve sweetener contains no artificial ingredients, preservatives or flavors.
  • Swerve sweetener provides browning and carmelizing functionality to sugar-free baking.
  • Swerve sweetener is considered non-allergenic.
  • Swerve sweetener does not contain GMOs.
  • The ingredients in Swerve sweetener are sourced from non-GMO vegetables and fruits.
  • Swerve sweetener does not contain MSG or any other glutamate derivatives.
  • The natural flavors in Swerve sweetener are derived from food sources.
  • Swerve sweetener is an excellent sugar-replacement for diabetics, those living a low-carb lifestyle or anyone wanting to reduce sugar consumption.

Almond Butter Chocolate Chip Cookies with a Bacon Twist |

Erythritol is made by fermenting glucose with Moniliella pollinis (a natural microorganism found in honeycomb) which breaks down the glucose and yields erythritol. Erythritol also naturally occurs in many fruits and vegetables like melons, grapes, asparagus as well as fermented foods. It is classified by the FDA as a zero calorie, 4-carbon sugar alcohol that does not affect blood glucose.

Oligosaccharides are sweet, non-digestible carbohydrates extracted from fruit and vegetable sources. They are similar to soluble fiber in that they are a prebiotic. Oligosaccharides help feed the healthy beneficial bacteria in the large intestine.

When our local natural food co-op started stocking Swerve sweetener on their shelf last fall, I swooped in and bought both the granular and confectioners’ style to play with in my holiday baking. I have played with it here and there for over 6 months as a replacement for what I typically use, which is a combination of erythritol and stevia. The thing I love most about Swerve sweetener is it measures cup for cup like sugar, which makes it easier to convert unhealthy recipes containing sugar to healthy low(er)-carb recipes using Swerve sweetener.

You can buy Swerve sweetener online or find a location near you that stocks it.

Some of my favorite low-carb bloggers use Swerve sweetener — visit their sites for more healthy recipes!

♥ Karen at Living Low Carb One Day at a Time
♥ Kate at Kate’s Healthy Cupboard
♥ Carolyn at All Day I Dream About Food
♥ Maria at Maria’s Nutritious and Delicious Journal
♥ DJ at DJFoodie

This is not a sponsored post. I am not being paid to endorse this product. I simply have found it to be a great solution to healthy sugar-free baking.

Read More: 4 Natural Sweeteners That Are Actually Healthy

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!



  1. Preheat oven to 325 degrees F.
  2. In skillet cook bacon as usual, set aside until cool, then chop into bits.
  3. In medium mixing bowl, with a large spoon, mix together almond butter, bacon bits, sweetener, egg, vanilla extract, salt and baking soda.
  4. Fold in dark chocolate chips.
  5. Using a cookie scoop, spoon cookie dough onto Silpat lined baking sheet.
  6. Flatten slightly by doing a criss-cross pattern with a fork.
  7. Bake for 13-15 minutes.
  8. Cool on rack.
  9. Enjoy!


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.

Click +1 Below. Tell Me What’s Your Favorite Cookie?

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  1. Bobbi Kenow says

    I have sort of a silly questions. My family and I have been living a sugar free, grain free, low carb lifestyle for a little over a year. I struggle with the whole chocolate chip thing. I normally make my own…but they don’t work for cookies because they melt very easily. Is the reason that most “healthy bloggers” use real chocolate chips because the sugar content is so low?? I know that might seem silly…but I am wondering your opinion because I’ve found our view points on food/sweeteners to really match up :) Thanks!!!

    • says

      Hi Bobbi. As you can see from the nutritional info for the cookies the chocolate chips add very little to the carb count. I use 65% dark chocolate chips and just use a little less than what an (unhealthy) recipe would use.

      • Melissa says

        Are you saying that you prefer Swerve over Xylitol now? Of course, my palate for sweets is wacked out b/c I have a very dry mouth, but for my baking I found that using the Swerve with powdered stevia (Lauren’s formula of 1/4 cup Swerve with 1/8 tsp. stevia) gave me the sweetness level we prefer. And I really like the use of Swerve over xylitol b/c of the toxic level it imparts to dogs. So many of my friends have dogs!

        • says

          Hi Melissa. My preferred sweeteners have always been a combo of erythritol and stevia. I was getting many requests from readers though who use xylitol and it seems to be more widely available. I have a dog that I adore and have never really been concerned about the use of xylitol. We don’t feed him our human treats and he doesn’t jump on counters and get into stuff either. But I know, some dogs are mischevious and naughty. :)

  2. Kathy says

    I purchased both granular and powdered Swerve and have been very happy with both of these products. I find that the powdered Swerve dissolves more easily, and wonder if there is any application in which the granular would be superior, or could you just use powdered for every recipe? It would be more convenient to just stock one type, but if a recipe called for granular, how much powdered would you use? The powdered seems to have more volume for the same weight of granular…

  3. Marjorie says

    Vanessa, I knew that I had to make these the moment that I saw the recipe.

    My mother-in-law was famous for her oatmeal/choc chip cookies…because her secret ingredient was bacon grease. Since we no longer eat wheat, oats, sugar or Crisco, I was pretty sure that “Ma cookies” weren’t going to be on the menu.

    I love that the Swerve makes the cookies crisp..and if I close my eyes, I can picture myself in her kitchen many years ago.

    Thanks so much.

  4. Cecily says

    I made these last week, and could not get past the cooling sensation every time I bit into the cookie. Does this happen every time Swerve is used in baking? It was not a pleasant experience at all.

  5. Jodi says

    I have bought it several times but am not loving the swerve brand unfortunately… I get a slight bitter and a big cooling taste that I don’t get with the global sweet erythritol…. does anybody know why? i really wanted to like the swerve better because they offer the powdered form but lately I’m finding I’d rather do without my sweets if I run out of the global sweet erythritol. just dont understand the variations in flavor of the same thing… this goes for stevia as well. I’m perplexed!

  6. Jeanine Johnson says

    I have made these a couple of times now. I thought they were a bit too sweet the first time when I just used the Swerve, so the next time I cut the recipe down to 1/2 cup sweetener – I mixed 1/4 cup Swerve and 1/4 cup palm sugar. I know not everyone likes to use the palm sugar due to the insulin response, but I find a small amount doesn’t seem to bother me too much. They were not super sweet, but I enjoyed them. Next time I think I might try a new Monk fruit sweetener I found, although I am aware there is a very small amount of sugar in that. I do have a question though – since these have bacon in them, should they be refrigerated after they are cooked?


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