Keto Black & White Cookies
Nutrition facts per serving
Carbs
0.6g
Protein
3.8g
Fat
6.3g
Kcal.
77
Carbs
Protein
Fat
Kcal.
77
Prep
Bake
Total
Prep
Bake
Total
But they’re not only pretty, but they also taste great as well – especially with a cup of coffee or tea!
The best thing is, they’re completely sugar-free, low carb, and even keto-friendly with only 0.6g net carbs per cookie!
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Ingredients
The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.
Ingredients for the basic dough:
g soft butter
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
oz soft butter
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
cup soft butter
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
Additions for the “black” dough:
Additions for the “white” dough:
Step 1 – Preparing the basic dough
 g soft butter, g powdered erythritol
 oz soft butter, oz powdered erythritol
 cup soft butter, cup powdered erythritol
Step 3
Step 4 – Preparing the “black” dough
 g unsweetened baking cacao powder, drops rum flavoring
 oz unsweetened baking cacao powder, drops rum flavoring
 tbsp unsweetened baking cacao powder, drops rum flavoring
Mix the ingredients until you get a smooth dough.
Step 5 – Preparing the “white” dough
 drops vanilla flavoring
 drops vanilla flavoring
 drops vanilla flavoring
Step 6
Step 7
Step 8 – Preparing the checkerboard cookies
Place them in between two sheets of parchment paper while you roll out the dough, so that it won’t stick to your rolling pin.
Cut the rolled out dough into 0.4″/1cm thick strips.
Add a bit of egg wash on the strips, so they’ll stick together later.
Take 3 strips (2 of one color and 1 of the other color) and place them next to each other.
Top the 3 strips with 3 other strips, now with a different color on top of what’s underneath.
Repeat this process a third time, until you have a square dough roll that consists of 9 strips with alternating colors.
Step 9
Step 10
Step 11
Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Step 12
Storage
The cookies will be good for up to 2 weeks.
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