Make the Candied Bacon:

1. In a small sauce pan, heat the bacon crumbles, allulose and water.  Bring the mixture to a simmer and remove from heat.  Allow the bacon to cool slightly and then sprinkle the 1 teaspoon of brown sugar substitute over the bacon.  Toss to combine and allow it to cool completely.

Prepare the Cookie Dough:

1. In a large bowl, cream together the butter, coconut oil and sugar.  Add the eggs and vanilla and beat until fully combined.  Then, beat in the almond flour, coconut flour, pea protein powder, baking soda and salt.  Once fully combined, fold in the chocolate chips, chopped pecans and caramelized bacon.
2. Place the bowl in the fridge for 20-30 minutes to firm.

Bake the cookies:

1. Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper and set it aside.
2. Take about heaping tablespoons of cookie dough (I used a cookie scoop) and form into round balls, smoothing out the top if desired.  Repeat until no more cookie dough remains leaving about 2 inches between each cookie.
3. Place the cookie dough in the oven and bake for about 9-10 minutes.  Remove from the oven and allow them to cool before transferring them to a cooling rack.  For crispier cookies, place the cookies in the fridge for about 10 minutes after they have cooled.