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Maple Bacon Shortbread

By January 6, 2017November 25th, 2023Dairy Free, Desserts

Maple Bacon Shortbread

Maple Bacon Shortbread

There is a National Food Holiday for everything! Including shortbread! And today is National Shortbread Day! I wanted to celebrate because I adore shortbread!

What’s not to love? Maple…bacon… and shortbread! I love these cookies because they not only taste amazing, the smell of maple fills the house! I also love that these maple bacon shortbread cookies can be made with almond meal instead of the expensive blanched almond flour! Click HERE to get almond or pecan meal. 

Happy Baking!

Maple Bacon Shortbread

Maria Emmerich
Prep Time 17 minutes
Cook Time 18 minutes
Course Dairy Free, Dessert, Egg Free
Cuisine American
Servings 24
Calories 100


  • 2 slices sugar free bacon diced into 1/4 inch pieces
  • 6 tablespoons butter softened (or butter flavored coconut oil)
  • 2 cups blanched almond flour or pecan meal
  • cup Natural Sweetener or equivalent
  • 1 teaspoon maple extract
  • Pinch Redmond Real salt


  • 3/4 cup heavy cream or full-fat coconut milk if dairy free
  • 1/3 cup Natural Sweetener
  • 2 ounces unsweetened baking chocolate finely chopped
  • 1 teaspoon vanilla extract or maple extract


  • Preheat oven or toaster oven to 350 degrees F. Place a piece of parchment on a cookie sheet.
  • Place the softened butter into a medium bowl and cream the natural sweetener with the butter until fluffy, about 2 minutes. Add the almond flour, extract and salt. Mix until well combined.
  • Form into 1 1/2 by 1 1/2 inch squares and place 1/2 inch apart on the parchment. Press the diced bacon into the top of the cookies. Bake for 15 minutes or just turning golden brown. Cool completely before removing from cookie sheet.
  • Meanwhile make the chocolate dip. Place the cream in a saucepan and heat on high until simmering. Remove from heat and add the chopped chocolate and sweetener and stir until chocolate is completely melted. Add extract and stir to combine. Use to dip cooled cookies into. Dip one end of the cookie into the melted chocolate and place onto a piece of parchment.


Calories: 100 | Fat: 10g | Protein: 2.3g | Carbohydrates: 2.5g | Fiber: 1.1g | P:E Ratio: 0.2


“This book saved my life as a diabetic. i can not tolerate more than 4 carbs per meal. that said, i have learned i can eat wonderful healthy foods which also taste fabulous! when i was first diagnosed as a diabetic, it was very difficult not to be tempted to eat certain foods filled with carbs which were awful for me. consequently, i had many cheat days. that stopped when i found your book and i feel more satisfied than ever eating this way.

your book has taught me there are endless foods and ways to cook for people eating a LCHF diet. i especially appreciate how your book taught me how to shop and stock my pantry and refrigerator so i can make practically any recipe i want in your book at any time.

i also learned i can include sweet foods in my diet. your section about natural sweeteners allowed me to learn how to create the most delicious treats [absolutely carb free]. i make frozen chocolate pudding pops on the regular [ZERO CARB]!

i lost almost 50 pds eating this way with out ever counting one singular calorie. a year ago i could barely move i was in so much pain. all my inflammation is gone now and i feel almost 100% again.

i feel like your book combined with Dr. Bernstein’s book [The Diabetes Solution] is all a diabetic needs to return to the best health they can. i recommend your book to every one i know. it’s so much more than a recipe book because it also educates the reader about a ketogenic way of eating which has too many health benefits to list. Thank you!” – Gem

 Click HERE to order!

Thank you for your love and support!!!

Maple Bacon Shortbread

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Christine Castaneda says:

    These look very easy to make and I cant wait to try them. One question, do you add raw bacon? Thank you Maria!

  • Melissa says:

    I LOVE YOUR RECIPES! I am very new to keto and I am using your books as my bible but I am struggling with substitutions for bacon/pork as well as recipes that don’t combine meat and cheese in the same meal. (I keep kosher) Any suggestions? Not just for this recipe but about 80% of them. I’m so sad because they all look so good, I just can’t figure out how to get around my dietary restrictions.

  • patricia says:

    These sound so good. How thick do you make them? Thanks

  • Jennifer says:

    These look delicious! One question-is the bacon already cooked or does it get cooked while the cookie does?
    Thank you!

  • What do you say about macadamia nut meal? Is it better than Pecan meal?

  • Buckeye Peach says:

    Is the bacon supposed to be cooked first?

  • Colleen says:

    i am assuming the bacon has been precooked before being pressed into the coolie pieces? Thanks for a great looking recipe!

  • karen says:

    I’m snowed in for the weekend and only have almond flour. Can I use this instead of meal? If so is it equal amounts?

  • Kathleen says:

    Is the bacon cooked or raw?

  • Connie says:

    Chocolate and bacon…Sooo good!! You need to put a disclaimer on the recipe. I made a batch on Friday we had an ice storm that night and I was stuck at home all weekend. It’s now Sunday and there’s only one cookie left and it will be gone before I go to bed. I am completely incompetent in the kitchen and these were easy. Winner.

  • Marjorie says:

    Made these yesterday and they were phenomenal! The flavors go really well together! I was wondering if the chocolate mixture should be cooled first before the cookies are dipped or if it should be done while it’s still hot (which is when I dipped). My mixture was very runny when I dipped them–maybe because I had trouble with the chocolate not melting properlyg, it was pretty grainy–but the leftover mixture firmed up to a pudding consistency in the refrigerator. I refrigerated the cookies to firm up the coating because of the runniness; not sure that would be necessary if I’d gotten the chocolate mixture right. These are so delicious and were the perfect belated birthday treat for me! Thanks for another amazing recipe, Maria! :-))

    To answer Kathleen’s question, I did the bacon raw and it came out fine.

  • Jamie Gibson says:

    I love all your recipes but have a suggestion about your cookbooks. I took mine to Staples and had them wire bound so they lie flat as I’m cooking. The books are lovely but they don’t stay open easily. Thanks for all the delicious recipes. My goal is to totally eliminate the diabetes I have lived with for 30 years. I’m well on my way having eliminated my nightly dose of insulin.

  • nicole j says:

    I made a double batch, cooking in oven as we type.

    Omitted bacon and maple bc I’m out BUT added Lily’s Chocolate Chips for the win!

  • Barbara says:

    Maria please, do you roll out the dough ? Or just pat it ? How thick ? Is 1/4 inch alright? Thank you !

  • Janet Brook says:

    Maria, on the chocolate gingerbread cookies, page 306, Ketotgenic Cookbook, is there any flour to bind the ingredients? What a mess my cookies came out to be and also, the recipe does not go with the picture. Confused. Janet

    I tried to make the easy blender mayo and the ingredients did not blend, stayed separated. Hints?

    • Maria Emmerich says:

      The cocoa powder is the binder. My recipe testers loved it:(

    • Unter der Laterne says:

      I make Mayo all the time in my Blendtec. Make sure that you use 1 whole egg and 1 egg yolk . The egg white is necessary when using a blender . I use 3/4 cup Avocado oil and 2 t white vinegar. I do prefer lemon juice however when I have them available.

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