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Original recipe posted at PeaceLoveAndLowCarb.com as a guest post.
Not everyone can tolerate low-carb sweeteners. For some, sweeteners like stevia or Erythritol cause cravings and increase appetite while others may be struggling with digestive issues. If you have reached a weight loss plateau, avoiding all sweeteners for a while may help.
These savoury cookies are a delicious alternative to their sweet version. Although I don't snack often, I like to have an occasional treat and savoury always seems to be a better option. These cookies go great when dipped in cream cheese or even Guacamole. You can find my Bacon & Onion Cookies on Kyndra's blog Peace, Love and Low-carb.
Hands-on Overall
Serving size 1 cookie
Nutritional values (per serving, 1 cookie)
Net carbs1.6 grams
Protein4.8 grams
Fat9 grams
Calories110 kcal
Calories from carbs 6%, protein 18%, fat 76%
Total carbs4.3 gramsFiber2.7 gramsSugars0.7 gramsSaturated fat1.1 gramsSodium180 mg(8% RDA)Magnesium52 mg(13% RDA)Potassium143 mg(7% EMR)
Ingredients (makes 12 cookies)
- 1 1/2 cup almond flour (150 g/ 5.3 oz)
- 1/3 cup flaxmeal (50 g/ 1.3 oz)
- 1 tbsp psyllium husk powder (4 g/ 0.2 oz)
- 1 tbsp onion powder (7 g/ 0.3 oz)
- 1 large eggs
- 4 slices crisped up, crumbled bacon (32 g/ 1.1 oz)
- 1/2 tsp sea salt salt
- freshly ground pepper
Instructions
- If you need to crisp up the bacon, preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Line a baking tray with parchment paper. Lay the bacon slices on top of it and place in the oven. Cook for 10-15 minutes until crispy brown. When done, remove from the oven and set aside. Reduce the temperature to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Meanwhile, place all the dry ingredients into a bowl (almond flour, flax meal, psyllium husk powder, onion powder, salt and pepper) and mix until well combined.
- If you don’t have onion powder, you can use dried onion flakes and blend them until powdered. Also, make sure you don’t use whole psyllium husks - blend the psyllium husks until powdered if needed.
- Add the egg and mix well using your hands. Crumble or slice the bacon and add to the dough. Mix well using your hands. Reserve the bacon fat and use for other recipes.
- Using your hand, create 12 equal balls and place them on a baking sheet lined with parchment paper or silicone cookie sheet.
- Use a fork to press and flatten the dough. Transfer into the oven and bake for 10-12 minutes. Keep an eye on the cookies. Almond flour gets burnt easily and the cookies would taste bitter. When done, the cookies should be golden brown. Store at room temperature covered with a kitchen towel or in a container for up to a week.
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Ingredient nutritional breakdown (per serving, 1 cookie)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 0.8 g | 1.8 g | 22 kcal |
| Psyllium husks |
| 0 g | 0 g | 0 g | 0 kcal |
| Onion powder, spices |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Bacon, crispy (bacon grease removed) |
| 0 g | 0.8 g | 0.3 g | 6 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 cookie |
| 1.6 g | 4.8 g | 9 g | 110 kcal |
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