Keto Black & White Cookies
Nutrition facts per serving
Carbs = Net carbs
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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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:
Step 4 – Preparing the “black” dough
Mix the ingredients until you get a smooth dough.
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.
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.
The cookies will be good for up to 2 weeks.
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