Keto Black & White Cookies

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Nutrition facts per serving

One serving = 1 cookie

Carbs
0.6g

Protein
3.8g

Fat
6.3g

Kcal.
77

Carbs

0.6g

Protein

3.8g

Fat

6.3g

Kcal.

77

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These keto black and white cookies will be a true eye-catcher on any dinner table during the holiday season!

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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Keto Black And White Cookies Image #1
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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 defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
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 “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

Beat the butter with the powdered erythritol until it’s pale and fluffy.

Step 2

Fold in the almond flour until you get a smooth dough.

Step 3

Separate the dough into 2 parts.

Step 4 – Preparing the “black” dough

Add the cacao powder as well as the rum flavoring to one part of the dough.
Mix the ingredients until you get a smooth dough.

Step 5 – Preparing the “white” dough

Add the vanilla flavoring to the other part of the dough and knead until you get a smooth dough.

Step 6

Wrap both parts in plastic wrap and chill them for 1 hour in your fridge.

Step 7

After one hour has passed, preheat your oven to 350°F/180°C.

Step 8 – Preparing the checkerboard cookies

Roll out both doughs until they’re about 0.4″/1cm thick.
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

Cut the square dough roll into about 0.4″/1cm thick cookies.

Step 10

If you have a bit of dough left after this step, just roll it out again and use cookie cutters until it’s used up.

Step 11

Bake the cookies for about 10 minutes in your preheated oven.

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

Let the finished keto black and white cookies cool down completely before you enjoy them.

Storage

Store the cookies in a cookie jar or another suitable container.

The cookies will be good for up to 2 weeks.

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