Keto Black and White Cookies

black and white cookie low carb

These low carb, sugar free, and gluten-free black and white cookies also known as "half-moons" are round in shape and topped with one half chocolate and the other half vanilla so you do not have to choose. You can now enjoy one of NYC's most popular cookies at home with this recipe!

What you need:

For the cookie

  • 1 [No] Sugar Cookie Mix
  • 8 tbsp unsalted butter, melted
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 tbsp milk, optional
  • 1/2 tsp lemon, optional

 For the Icing-Frosting

  • 1/3 cup sugar free chocolate
  • 1/3 cup powdered sweetener
  • 1 tsp coconut oil
  • 2-3 tbsp heavy cream/milk
  • 1/2 tsp vanilla extract

Bake this way:

  1. Prepare the [No] Sugar Cookie Mix as directed on package.
  2. Wrap the cookie dough in plastic wrap or parchment paper and refrigerate it for at least an hour. Chilling is required. 
  3. When ready to bake, preheat the oven to 350°F. 
  4. Remove cookie dough from the refrigerator and roll out in between parchment paper, until 1/4" thick.
  5. Cut into circles. Place 1" apart on prepared baking sheet. *If dough gets warm during prep process, chill in the freezer for 5 or more minutes. 
  6. Bake for 12-15 minutes or until edges are golden.
  7. Remove from the oven and allow cookies to cool completely (place in freezer for quicker cooling time).

Icing-Frosting the cookies:

You can begin with either flavor.  

  1. Combine the powdered sweetener, heavy cream and vanilla extract in a small bowl, wide and deep enough to dip your cookie. If you prefer a thicker consistency add more sweetener. If you prefer a thinner consistency, add more water/liquid. Play around with the icing as you like.
  2. Allow the icing to set in place for about 20-30 minutes before adding the chocolate. Place in fridge/freezer for quicker cooling time.
  3. When ready for the chocolate, melt the chocolate chips with 1 tsp of coconut oil in the microwave in 30 second intervals, stirring in between.
  4. Carefully add the chocolate to the other half of the cookie. You can dip the cookie directly into the melted chocolate or carefully spread it on. 
  5. Once the icing-frosting is set, you can place the cookies in the fridge for 1-2 hours to fully allow the chocolate and vanilla to harden on the cookie or let them set on the counter.
  6. Enjoy!

*Optional: in place of the chocolate chips you can make a chocolate glaze by combining 1/3 cup powdered sweetener, 1/2 tsp vanilla extract and 1 tbsp of cocoa powder.