Low Carb Black and White Cookies Recipe

Black and white cookies are a classic bakery treat known for their distinct look and delicious flavor. However, traditional recipes are often high in carbohydrates, making them unsuitable for those following a low-carb diet. This article provides a detailed guide to making low-carb black and white cookies that are just as delightful but fit within your dietary needs.

Ingredients and Nutritional Information

Key Ingredients

Almond Flour: The base for our cookies, almond flour is low in carbs and high in healthy fats, making it a perfect substitute for regular flour.

Coconut Flour: Adding coconut flour helps to balance the texture and adds a hint of sweetness without the carbs.

Erythritol: A natural, low-carb sweetener that does not spike blood sugar levels, erythritol is an excellent alternative to regular sugar.

Butter: Provides richness and flavor, ensuring the cookies are moist and tender.

Eggs: Help bind the ingredients together and add structure to the cookies.

Vanilla Extract: Adds a delicious depth of flavor.

Cocoa Powder: Used for the black half of the cookie, cocoa powder provides a rich, chocolatey taste without adding carbs.

Heavy Cream: Used in the icing, heavy cream adds a creamy texture and rich flavor.

Nutritional Information

Each cookie contains approximately:

• Calories: 150
• Carbohydrates: 5g (net carbs: 3g)
• Fat: 12g
• Protein: 4g
• Fiber: 2g

Step-by-Step Recipe

Preparation

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, and a pinch of salt.

Cream Butter and Sweetener: In a separate bowl, cream together the softened butter and erythritol until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

Making the Dough

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Divide the Dough: Divide the dough into two equal parts. To one half, add the cocoa powder and mix until fully incorporated.

Shaping and Baking

Shape the Cookies: Using a cookie scoop or spoon, form balls of dough and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.

Bake the Cookies: Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Icing

Vanilla Icing: In a small bowl, whisk together powdered erythritol, heavy cream, and vanilla extract until smooth.

Chocolate Icing: In another bowl, mix powdered erythritol, cocoa powder, and heavy cream until smooth.

Decorating the Cookies

Apply the Icing: Once the cookies are completely cool, use a knife or small spatula to spread vanilla icing on one half of each cookie and chocolate icing on the other half. Allow the icing to set before serving.

Tips and Tricks for Perfect Low Carb Black and White Cookies

Ensuring the Right Consistency

Almond Flour: Make sure to use finely ground almond flour for the best texture. Coarser almond meal will result in a grittier cookie.

Coconut Flour: Coconut flour is very absorbent, so measure it accurately. Adding too much can make the cookies dry.

Adjusting Sweetness

Erythritol: If you prefer sweeter cookies, you can increase the amount of erythritol slightly. Be cautious, as too much erythritol can sometimes cause a cooling effect in the mouth.

Other Sweeteners: You can experiment with other low-carb sweeteners like monk fruit or stevia, but be sure to adjust the quantities since they vary in sweetness.

Baking Tips

Don’t Overbake: Almond flour cookies can go from perfect to overdone quickly. Keep an eye on them and remove them from the oven as soon as the edges start to turn golden brown.

Cooling: Let the cookies cool completely before icing. This helps the icing adhere better and prevents it from melting.

Serving Suggestions

Tea Time Treat: Serve these cookies with a cup of hot tea or coffee for a delightful afternoon snack.

Dessert Platter: Include these cookies in a dessert platter alongside other low-carb treats like chocolate truffles and cheesecake bites.

Gift Idea: Packaged in a beautiful box, these cookies make a thoughtful and delicious homemade gift for friends and family.

Storing and Freezing

Storing

Room Temperature: Store the cookies in an airtight container at room temperature for up to a week. Separate layers with parchment paper to prevent them from sticking together.

Refrigeration: For longer storage, keep the cookies in the refrigerator for up to two weeks.

Freezing

Freeze Before Icing: If you plan to freeze the cookies, do so before applying the icing. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, separating layers with parchment paper.

Thawing and Icing: When ready to enjoy, thaw the cookies at room temperature and then apply the icing as directed.

Variations and Customizations

Flavor Variations

Lemon Icing: For a citrusy twist, add a tablespoon of lemon juice and some lemon zest to the vanilla icing.

Peanut Butter Swirl: Mix some natural peanut butter into the vanilla icing for a delicious peanut butter and chocolate combination.

Texture Adjustments

Chewier Cookies: For chewier cookies, add an extra egg yolk to the dough.

Crunchier Cookies: If you prefer a crunchier texture, bake the cookies a few minutes longer, keeping a close eye to prevent burning.

Health Benefits of Low Carb Baking

Blood Sugar Control

Using almond flour and erythritol instead of traditional flour and sugar helps to keep blood sugar levels stable, making these cookies a great option for those managing diabetes or following a ketogenic diet.

Healthy Fats

Almond flour is rich in healthy fats, which are essential for maintaining good heart health and providing sustained energy.

Reduced Inflammation

Coconut flour and erythritol have anti-inflammatory properties, which can help reduce overall inflammation in the body.

Frequently Asked Questions (FAQs)

Can I use other flours instead of almond and coconut flour?

Yes, you can experiment with other low-carb flours like hazelnut flour or sunflower seed flour. Keep in mind that each flour has unique properties, so you may need to adjust the quantities and baking time.

What if I don’t have erythritol?

You can use other low-carb sweeteners like monk fruit or stevia. Be sure to adjust the amount based on the sweetness level of the substitute.

Can I make the cookies ahead of time?

Absolutely! These cookies can be made a day or two in advance. Store them in an airtight container to keep them fresh.

How can I make the icing thicker?

If the icing is too thin, add more powdered erythritol until you reach the desired consistency. If it’s too thick, add a little more heavy cream or a few drops of water.

Are these cookies suitable for a ketogenic diet?

Yes, these low-carb black and white cookies are suitable for a ketogenic diet. They are low in carbs and high in healthy fats, making them a perfect keto-friendly treat.

Conclusion

Making low-carb black and white cookies is a rewarding way to enjoy a classic treat without compromising your dietary goals. With a few simple ingredient swaps and some careful baking, you can create delicious cookies that are both satisfying and nutritious. Whether you’re serving them at a gathering, enjoying them with a cup of coffee, or gifting them to a friend, these cookies are sure to impress. Happy baking!