Keto Black and White Cookies

Course: Dessert

Cuisine: American

Diet: Diabetic, Gluten Free

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 260

Author: Lisa MarcAurele

These keto black and white cookies are low-carb shortbread cookies dipped in sugar-free chocolate from ChocZero. These classic New York cookies are gorgeous and so fun to make and eat!

Print Recipe

Ingredients

▢ 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

Instructions

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.

Video

Notes

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.

Nutrition

Additional Info

Net Carbs: 3 g | % Carbs: 5 % | % Protein: 8.4 % | % Fat: 86.6 % | SmartPoints: 10

Values

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
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.