Completely Keto Black & White Cookies

In the heart of New York City, where the bustling streets are alive with the melodies of diverse cultures and the aromas of world cuisine, there lived a pastry chef named Marco. Marco had a quaint little bakery in a cozy corner of the city, a place that had become a sanctuary for those in search of comfort food with a healthier twist. His passion was to reinvent classic treats, making them accessible to everyone, regardless of their dietary restrictions.

Marco’s journey into the world of ketogenic baking began when his sister, Lucia, was diagnosed with a condition that required her to follow a strict keto diet. Lucia had always been his biggest supporter and the first to taste test his creations. She adored black and white cookies, a New York classic, but her new diet meant she could no longer enjoy these beloved treats.

Determined to bring a smile back to Lucia’s face, Marco embarked on a mission to create a completely keto version of the black and white cookies. He meticulously researched and experimented with various ingredients, determined to not compromise on the taste and texture that made the original cookies so irresistible. After numerous trials and errors, he finally perfected the recipe.

Marco’s Completely Keto Black & White Cookies were a masterpiece. He used fine almond flour and coconut flour to achieve the perfect, soft cookie base, ensuring it was low in carbs yet rich in flavor. The cookies were sweetened with Swerve Granular Sweetener, which offered the sweetness without the sugar spike. Vanilla and lemon extracts were added to the dough to replicate the classic taste, while softened butter and unsweetened almond milk brought everything together into a smooth, pliable dough.

For the iconic half-moon frosting, Marco crafted a silky, sugar-free chocolate frosting using Lilly’s Chocolate Chips, butter, vanilla extract, heavy cream, and Confectioner’s Swerve Sweetener. The vanilla frosting mirrored this, with its own measure of Swerve Sweetener, vanilla, and cream, both glazes achieving a glossy finish that was as visually appealing as it was delicious.

The day Marco presented his keto black and white cookies to Lucia, her joy was palpable. The cookies were a hit, not just with Lucia but with everyone who tried them. Word of Marco’s culinary feat spread, attracting keto followers and health enthusiasts from all over, eager to experience the nostalgic taste of New York’s iconic cookie, reimagined for a healthier lifestyle.

Marco’s bakery became more than just a place to grab a sweet treat; it was a testament to the power of love, innovation, and the enduring appeal of reimagined classics. His Completely Keto Black & White Cookies were not just cookies; they were a symbol of inclusivity, proving that with a little creativity, everyone could enjoy the sweetness of life, regardless of dietary limits.

Completely Keto Black & White Cookies

Course: Dessert
Cuisine: American
Servings: 12
Calories: 179 kcal
Makes 12 cookies


Chocolate Frosting:

Vanilla Frosting:


  1. Preheat oven to 325
  2. Line one large or two medium baking sheets with parchment paper
  3. In a large mixing bowl combine all cookie ingredients
  4. Using your fingers roll 12 golf ball size round cookie shapes and then press down to flatten with a spatula after placing on cookie sheet, leaving a few inches apart
  5. Bake for 10 minutes or more depending on the oven, until edges begin to brown
  6. Remove from oven and allow to cool

Chocolate Frosting:

  1. In a small bowl place chocolate chips and butter and melt in a microwave until well combined and smooth
  2. Using a whisker, add confectioners sweetener, cream, vanilla and water should be added very slowly until the consistency desired for easy spreading is reached

Vanilla Frosting:

  1. In a small bowl using a whisker mix together confectioners sweetener, cream, vanilla and water should be added very slowly until the consistency desired for easy spreading is reached
  2. Using a silicone pastry brush, dipping into vanilla frosting
  3. Brush each cookie halfway with vanilla frosting
  4. Rinse the pastry brush thoroughly with water
  5. Squeeze dry using a paper towel
  6. Dip pastry brush into chocolate frosting
  7. Brush each remaining half side of the cookie with chocolate frosting
  8. Allow to set and dry
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