These keto black and white cookies are the perfect treat for when you’re craving something sweet. They’re not just delicious, they’re also low in carbs, sugar-free, and gluten-free! And they’re easy to make!
If you’ve been missing this classic, New York favorite, cookie do a happy dance and get ready to make sugar-free black and white cookies!
What makes them so delicious is the soft, cake-like cookie that is topped with half vanilla and chocolate icing. The combination of both the chocolate and vanilla flavors will have you forgetting about the sugar-filled classic. I promise you’ll be making this recipe over and over.
If you’re a fan of cookies and are enjoying a keto-lifestyle then you’ll love our collection of keto cookies! It’s all of our keto cookie recipes in one convenient place! And if you enjoy classic desserts then I’m sure you’ll love these keto chocolate chip cookies recipe!
Keto Black and White Cookies
If you’re not already convinced about making these cookies, another bonus about keto black and white cookies is you basically get two cookies in one since each half has a different icing. That’s a win in my book!
You also have to love how festive these keto black and white cookies are. There is just something about a black and white cookie that makes this girl smile.
Black and white cookies are also very special to our family! The story goes that my uncle made them because they were his favorite and when my mom (Hilda) tried the cookies he made, she was shocked!
So of course, she stole his cookbook, made about every recipe in it, and never stopped baking!
As you may know, she went on to start her keto journey and started baking keto sweets and treats and sharing them with all of you! A life-changing cookie!
How To Make Keto-friendly Black and White Cookies
Making these gorgeous and yummy low carb black and white cookies is honestly much easier than you might think!
To make the cookies you’ll simply cream together the softened butter, sugar substitute, and vanilla extract. Then add in your eggs one at a time and mix in the sour cream.
Add in your dry ingredients and combine well and then cover your bowl and place it in the fridge to chill for about 30 minutes.
Then you’ll spoon your keto cookie dough onto a parchment-lined cookie sheet and bake for about 15 minutes.
You’ll know they’re done when you can poke it with a toothpick and it comes out clean but the cookie still feels soft and not quite solid. They’ll firm up a little more as they cool.
Slightly under baking them is what helps create the classic, soft cake-like texture.
Keto Black and White Icing
When it comes to making the two different icings for these cookies, it’s really simple as well!
The keto vanilla icing comes together quickly by combining confectioner’s sugar substitute, vanilla extract, sugar-free maple syrup (you won’t taste it I promise), and boiling water.
I explain more about why I chose to use sugar-free maple syrup in my keto rolled sugar cookies if you’re curious!
The keto chocolate icing is also quick! It’s just a combination of unsweetened baking, coconut oil, butter, and confectioner’s sugar substitute.
It’s important to wait until your cookies have cooled completely before icing them so the icing doesn’t melt. To create the half and half icing design you can first ice the vanilla half of each cookie (I use a spoon but you could use a piping bag if you want to get fancy) and let it set a little before coming back around with the chocolate icing.
The other option is to ice the vanilla half and the chocolate half of each cookie as you. It takes a little more precision but works just as well!
What You’ll Need to Make Keto Black and White Cookies
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following is a list of ingredients and tools you’ll need to make these low carb black and white cookies.
- Almond flour, sifted
- Unsalted Butter
- Granulated Sugar-substitute
- Confectioner’s Sugar-substitute
- Sugar-free syrup, a tiny amount for the icing
- Sour Cream
- Vanilla Extract
- Baking Powder
- Sea Salt
- Baking chocolate
- Baking cookie sheet
- Small cookie scoop
- Electric mixer, stand-up or handheld
- Mixing bowls
NOTE: The full recipe and instructions are at the bottom of this post.
Sugar Substitute Options
When it comes to choosing which sugar-substitute to use for these low-carb black and white cookies, I have several options for you to pick from.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Lastly, if you can’t easily find a more natural granulated sugar substitute you can also use Splenda with great success.
Also as of yet, Splenda does not have a powdered sugar alternative.
A cookie that won’t kick me out of ketosis, is what I consider a major win. And I’m sure you feel the same way.
That’s why my goal is to create keto cookies that help make this ketogenic diet easier and delicious!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you didn’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto?
As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit’s prompting to we got on the path to real transformation. Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
- 1/2 cup of unsalted butter, room temperature
- 1 cup of granulated sugar substitute
- 2 large eggs, room temperature
- 1/2 cup of full-fat sour cream
- 2 1/2 cups of finely milled almond flour, sifted
- 1 teaspoon of vanilla extract
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1 cup of sugar substitute confectioner's sugar
- 1/2 teaspoon of vanilla extract
- 2 tablespoons sugar-free maple syrup
- 1 tablespoon of boiling water, more as needed
- 1/4 cup unsalted butter, melted
- 1 teaspoon coconut oil
- 1/2 cup confectioner's sugar substitute
- pinch of sea salt
- 2 ounces of baking chocolate
- Pre-heat oven to 350 degrees.
- Measure and sift the almond flour and set aside.
- In a medium-sized bowl using an electric mixer combine the softened butter, granulated sugar substitute, and vanilla extract. Mix until light and fluffy.
- To this mixture add the 2 eggs one at a time and sour cream. Combine until well incorporated.
- Next add the sifted almond flour, baking powder, salt, and mix until just combined.
- Place the cookie dough in the refrigerator and allow to chill for 30 minutes before baking.
- Using a small cookie scoop, place the dough on a lightly greased baking sheet or parchment-lined sheet.
- Bake the cookies in the preheated oven until lightly brown around the edges about 10-12 minutes.
- Allow the cookies to fully cool on a baking rack before adding the icing about 15 minutes.
Keto Vanilla Icing
- In a small bowl combine the sour cream, vanilla extract, and confectioner's sugar substitute.
- Divide the icing depending on the number of colors you want. Then add 2-3 drops of food coloring.
- Add the icing to fully cooled cookies and allow the icing to set.
- Store leftovers in the refrigerator for up to 5 days. Freeze without icing for up to 3 weeks for the best results.
Keto Chocolate Icing
- In a small microwave-safe bowl, melt the chocolate and butter together using increments of 30 seconds.
- Mix in the confectioner's sugar substitute and sea salt. Allow the icing to cool slightly before using.
Icing the cookies
- Once the cookies have fully cooled, flip them upside down and ice half of each cookie with the keto vanilla icing. Allow the vanilla to set slightly and then do the same with the chocolate icing.
- Let the icing set for about 10 minutes and enjoy!
Store in an airtight container in the refrigerator for up to 5 days.
I use a spoon to ice the keto cookies but you could use a piping bag if you want more control.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 27.1gSaturated Fat: 10.9gCholesterol: 63mgSodium: 109mgCarbohydrates: 8.1gNet Carbohydrates: 5.2gFiber: 2.9gSugar: 2.2gProtein: 6.7g