KETO Breakfast Cookies
I've been on the KETO diet for nearly 2 years now and I've lost and kept off 60 pounds! There is a lot of controversy about this diet, but I can tell you that I feel soooo much better and as of right now, I don't plan on going back! I am no longer afraid of FAT. These KETO Bacon Pecan Maple cookies topped with Chocolate Ganache can keep you going without depriving yourself. A little high in calories, but high in fat, sugar and grain free. Very filling, nutty and has that salty-sweet satisfaction!  This is a KETO version of Hubbies Breakfast Cookies, if you want the regular ones, you can check out that recipe here.
Servings: 12 yield(s)
Prep Time: 30 mins
Cook Time: 18 mins
Total Time: 48 mins
Ingredients
    KETO Breakfast Cookies
  • 3 large eggs
  • 1/2 cup bacon grease (solidified)
  • 4 oz cream cheese (softened)
  • 2/3 cup monk fruit erythritol sweetener
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder (aluminum free)
  • 1 tsp maple flavoring
  • 1 cup chopped pecans (divided)
    • KETO Chocolate Ganache
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/8 tsp salt
  • 1 tsp maple flavoring
  • 1/2 cup monk fruit erythritol sweetener
  • 6 tbsp unsweetened cocoa powder
Instructions
  1. Wash hands. Set out butter and cream cheese to soften. Cook up 8 slices of bacon until crisp. Crunch up the crispy bacon into bits.
  2. Use a hand mixer to cream together cream cheese, bacon grease, monk fruit erythritol sweetener & maple flavoring.
  3. Hand mix in your flour, 1/2 of the pecans (1 cup) & bacon bits, save some for the tops of the cookies.
  4. Cover the bowl of dough and put in the freezer for 20 - 30 minutes.
  5. Remove dough and form into a log. Dough make be a bit sticky, wet hands a little to prevent sticking. I wouldn't flour the surface because you'll want the pecans to stick to the outer edge of the dough. Sprinkle almost the rest of the pecans (save some for the tops of the cookies) and roll the log over them until your log is covered in pecans. Wrap the pecan covered log in plastic wrap and or parchment paper and freeze fro 30 minutes or 3 hours in the refrigerator.
  6. Remove log from freezer and cut dough about 1/2 inch thick and place cut cookies on ungreased cookie sheet. Bake at 350° for 15 - 18 minutes until golden brown at the edges.
  7. Remove cookies from oven and let cool on cookie sheet. You can take them off the cookie sheet after 5 minutes and finish cooling on wire wrack...but I didn't, call me lazy.
    8. KETO Chocolate Ganache
  8. Get out your sauce pan and start low and slow at medium low heat, melt the butter, add the heavy cream, monk fruit erythritol sweetener and cocoa powder. Use a wire whisk and continuously whisk so it doesn't burn. Add the maple flavoring and continue to whisk until it begins to bubble. Turn up the heat a little if needed. You want ganache to thicken, but remain glossy. Add more cream if it gets too thick.
  9. Poor Cooled Ganache over cooled cookies. If Ganache thickened up too much, just add a little cream and heat it up a bit until it reaches desired consistency. Top cookies with remaining pecans and bacon bits.
Recipe Notes

Freezer Time of 1 hour, or 4 hours in refrigerator. Chocolate Ganache adapted from: The Prepared Pantry