Desserts
Harlan Kilstein’s Completely Keto Black & White Cookies

Ingredients
- 2 Cups and 3 Tbs Fine Almond Flour
- 3 Tbs Coconut Flour
- 2 Tsp baking powder
- 2 Large eggs
- 1/2 Cup Swerve Granular Sweetener
- 1/2 Tsp vanilla extract
- 1/2 Tsp lemon extract
- 4 Tbs softened butter
- 1/4 Cup almond milk unsweetened
Chocolate Frosting:
- 2 Oz Lilly’s Chocolate Chips
- 1/2 Tsp butter
- 1/2 Tsp vanilla extract
- 2 Tbs heavy cream
- 1/2 Cup Confectioner’s Swerve Sweetener
- 1/4 Cup to 1/3 cup water
Vanilla Frosting:
- 1/2 Cup Confectioner’s Swerve Sweetener
- 1/2 Tsp vanilla extract
- 2 Tbs heavy cream
- 1/4 Cup to 1/3 cup water
Instructions
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Preheat oven to 325
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Line one large or two medium baking sheets with parchment paper
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In a large mixing bowl combine all cookie ingredients
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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
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Bake for 10 minutes or more depending on the oven, until edges begin to brown
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Remove from oven and allow to cool
Chocolate Frosting:
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In a small bowl place chocolate chips and butter and melt in a microwave until well combined and smooth
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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:
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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
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Using a silicone pastry brush, dipping into vanilla frosting
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Brush each cookie halfway with vanilla frosting
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Rinse the pastry brush thoroughly with water
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Squeeze dry using a paper towel
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Dip pastry brush into chocolate frosting
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Brush each remaining half side of the cookie with chocolate frosting
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Allow to set and dry