These Keto Black and White Cookies are perfect for the holidays - delicious, easy & fun to make and only 0.6g net carbs per cookie!
Beat the butter with the powdered erythritol until it's pale and fluffy.
Fold in the almond flour until you get a smooth dough.
Separate the dough into 2 parts.
Add the cacao powder as well as the rum flavoring to one part of the dough.
Mix until you get a smooth dough.
Add the vanilla flavoring to the other part of the dough and knead until you get a smooth dough.
Wrap both parts in plastic foil and chill them for 1 hour in your fridge.
After the hour is over, preheat the oven to 350°F/180°C.
Make the checkerboard cookies or make other black & white cookie shapes.
The best way to show you how to make checkerboard cookies is by showing you this Youtube video.
If you don't want to spend too much time on the cookies (checkerboard cookies are a little bit more time-intensive) you can also use normal cookie cutters and make beautiful black & white cookies that way.
Simply place the black cookies on top of the white cookies or vice versa. Use egg wash in between the cookies to make them stick together.
Bake in your preheated oven for approx. 10 minutes.
Enjoy!
Store for up to 2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 cookie
Servings 15
- Amount Per Serving
- % Daily Value *
- Total Fat 6.4g10%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 1.3g6%
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Beat the butter with the powdered erythritol until it's pale and fluffy.
Fold in the almond flour until you get a smooth dough.
Separate the dough into 2 parts.
Add the cacao powder as well as the rum flavoring to one part of the dough.
Mix until you get a smooth dough.
Add the vanilla flavoring to the other part of the dough and knead until you get a smooth dough.
Wrap both parts in plastic foil and chill them for 1 hour in your fridge.
After the hour is over, preheat the oven to 350°F/180°C.
Make the checkerboard cookies or make other black & white cookie shapes.
The best way to show you how to make checkerboard cookies is by showing you this Youtube video.
If you don't want to spend too much time on the cookies (checkerboard cookies are a little bit more time-intensive) you can also use normal cookie cutters and make beautiful black & white cookies that way.
Simply place the black cookies on top of the white cookies or vice versa. Use egg wash in between the cookies to make them stick together.
Bake in your preheated oven for approx. 10 minutes.
Enjoy!
Store for up to 2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
