These keto black and white cookies are low-carb shortbread cookies dipped in sugar-free chocolate. These classic New York cookies are gorgeous and so fun to make and eat!
Sponsored by ChocZero.
Black and white cookies are a staple in New York City bakeries. They are fancy little desserts that I used to bring home for my kids after spending a day in NYC. Also called half-moon cookies, they are usually made with frosting - half of the cookie is white, and half is black.
To keep these cookies low-carb and gluten-free, I used my favorite combination of almond flour and coconut flour. After you make a few of these cookies, you'll be having so much fun that you'll want to make a huge batch of them!
They are the perfect things to share at parties, give as a hostess gift, or place in your lunch for a happy pick-me-up. With only 3g net carbs in each cookie, they are a bright spot in your day.
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post. First, I have some additional tips and substitution information to share with you.
For the dry ingredients, I used a combination of coconut flour and almond flour. Together, they created the ideal cookie texture without being too crumbly or too soft. I also used baking powder to give the cookies a little lift.
I like granular sweeteners in cookies because it mixes in the best. Any type will work fantastically in these cookies. Or, use liquid sweetener instead if you have it on hand.
Tip: Check out this guide I put together about all the different types of low-carb sweeteners to find the one that works best for you!
There are only two wet ingredients in these cookies - and no eggs! Yup, this is an egg-free cookie recipe. I just used unsalted butter and vanilla extract. That's it!
To give the cookies the iconic black and white design, I used ChocZero sugar-free white and milk chocolate. Melt them in microwave-safe bowls and then dip the cookies.
Best part is that you don't need piping bags or any cookie decorating experience!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Chill the dough before you bake the cookies. This makes the dough easier to handle and less sticky.
- Use a cookie cutter to cut out round shapes. If you want to, you can use any cookie cutter shape you want. Traditionally, black and white cookies are round, but break away from tradition and be creative.
- Chill the cookies in between dipping them in each type of chocolate. This way you can grab the set side when you dip the cookies into the other chocolate.
Scroll down to the bottom of this post to find a complete list of recipe instructions! Right now, I want to show you some step-by-step pictures so you can see how I made these yummy and cute cookies.
Make The Cookie Dough
The first step is to make the cookie dough. This is super-easy, especially if you have ever made cookies before. Just place all the ingredients in a large mixing bowl and mix them up.
Then, let this dough chill in the refrigerator for about half an hour.
Roll Out And Bake The Cookies
The easiest way to roll out the cookie dough is to place the dough between two sheets of parchment paper. This way, it won't stick to the rolling pin.
Roll out the cookie dough to about ¼" thick. Then, use round cookie cutters to cut out the cookies.
Bake them until they are golden brown and let them cool off completely before dipping them in the melted chocolate.
Dip The Cookies In The Chocolate
Melt the sugar-free chocolate in a microwave-safe bowl. Only melt one color at a time.
Then, dip each cookie halfway into the milk chocolate. Let them cool until the chocolate is completely hardened.
When the chocolate is solidified enough, pick up the cookies and dip the other half of the cookies into the white chocolate.
️ Serving suggestions
These cookies have a slightly sweet taste that is enhanced with rich chocolate. They are party-ready, so serve them with your other favorite keto-friendly cookies!
They will taste amazing with some chewy chocolate chip cookies or rich almond ricotta cheese cookies.
To keep the black and white theme going, make some gluten-free keto Oreo cookies too! They are fun and have the same monochromatic look to them.
Before we get to the black and white cookies recipe, here are some questions people often ask about it. If you don't see your question here, please leave it in the comments.
What is the base of a black and white cookie?
Traditionally, black and white cookies are made with a shortbread cookie base and topped with fondant icing.
To make them low-carb, I still mimicked the shortbread cookie base with my own version. Then, instead of fondant icing on top, I used sugar-free melted chocolate.
Which sugar-free chocolate works best for this cookie recipe?
My favorite brand to have on hand is ChocZero! They have a ton of keto-friendly sugar-free products. I love to use them to make many of my recipes.
For example, I like to use chocolate syrup to make keto cake pops! If I have leftover white chocolate chips when I make these back and white cookies, I will use them to make keto peanut butter brownies.
How do you keep keto cookies from crumbling?
The best way to keep low-carb cookies from becoming too crumby is to use enough butter. If your shortbread cookies are still too crumbly, you can try to add a little bit of xanthan gum.
How do you store keto black and white cookies?
The best way to store these black and white cookies is at room temperature in an airtight container like a cookie jar. If the room is going to get really warm, it might melt the chocolate topping, so keep it in the refrigerator.
Can you freeze black and white cookies?
Yes, you can freeze black and white cookies too!
Just flash freeze them first by placing them in a single layer on a baking sheet and putting the sheet in the freezer. Once they are frozen solid, you can put all the cookies in a freezer-safe food storage bag and seal them tightly.
They will stay fresh in the freezer for up to 6 months.
These little cookies are show-stoppers! People will enjoy eating them and probably ask you for the recipe. Enjoy these cookies - they aren't too sweet and have the most understated beauty too.
If you enjoyed these keto black and white cookies, I have some more delicious low-carb cookies you should try next. They are some of my all-time favorites!
- Peanut Butter Keto No-Bake Cookies are full of nutty goodness but only have 3g net carbs in each cookie.
- Low-Carb Cream Cheese Cookies are high-fat and have the most amazing texture - they are perfect for the holidays.
- Keto Coconut Flour Peanut Butter Cookies look and taste like traditional peanut butter cookies, but there are just 2g net carbs in each cookie.
- White Chocolate Macadamia Nut Cookies are both salty and sweet at the same time.
- Gluten-Free Thumbprint Cookies are topped with sugar-free jam and are tons of fun to make with kids.
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Keto Black and White Cookies
- ½ cup ChocZero white chocolate chips
- ½ cup ChocZero dark chocolate chips
- 2 tablespoons butter chilled and divided (or use coconut oil)
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ⅓ cup low carb sweetener
- ½ cup unsalted butter softened
- Place the almond flour, coconut flour, baking powder, vanilla extract, sweetener and stick of softened butter into a mixing bowl and beat on high until a well combined dough forms.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees.
- Roll the dough out until it is ¼ of an inch thick between two layers of parchment paper.
- Use a small round cookie cutter to cut out circle shaped cookies.
- Place the cookies on a parchment lined baking sheet and bake for 15 minutes or until browned and cooked through. Let cool to room temperature.
- When the cookies have cooled, add the dark chocolate chips and 1 tablespoon of cold butter or coconut oil to a microwave safe bowl. Heat at 30 second intervals until melted and smooth.
- Dip half of each cookie into the dark chocolate mixture and place onto a parchment lined baking sheet to set. You can chill the cookies to have the chocolate set faster.
- Once the dark chocolate has set, place the white chocolate and the remaining butter or coconut oil in a microwave safe bowl and heat at 30 seconds intervals until melted and smooth.
- Dip the other half of each cookie into the white chocolate mixture. Place the cookies back on the baking sheet to set before serving.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 260 [carbohydrates] => 12 [protein] => 5 [fat] => 23 [saturated_fat] => 8 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 2 [trans_fat] => 1 [cholesterol] => 21 [sodium] => 25 [potassium] => 38 [fiber] => 9 [sugar] => 1 [vitamin_a] => 226 [vitamin_c] => 1 [calcium] => 70 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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It's been years since I've had black and white cookies in NY and I still think about them. These look so easy to make, thank you!
Enjoy the keto cookies!
These look amazing!!! I sometimes have trouble getting the choczero chips to melt right or stay a good consistency. . .is the cold butter the best way? I have been using coconut oil . .
A little coconut oil is what I use.
Wow! These cookies look delicious ???? and easy to make. Would there be a good alternative substitute (and how much) for coconut flour. I use coconut flour for myself, but have a family member with a coconut allergy. I need to be careful not to use it in recipes my family member may eat. Also, what is the is serving size (1 cookie)? I did not see that in the nutritional info, but I could have missed it. Thank you for sharing your keto and low-carb recipes. I for one am very grateful. ❤
For this recipe, you can use almond flour or another nut/seed flour in place of the coconut flour. Another option would be to use oat fiber. The recipe makes 16 cookies and the data is for each cookie (1 cookie serving). Hope you give this one a try. The cookies are fabulous!