Low-Carb Ginger Swirl Cookies

These slice-and-bake cocoa ginger swirl cookies are a fun low carb holiday cookies. These cookies are made with almond flour that gives them their characteristic crunch, and they are packed with ginger flavor

Low-Carb Cocoa Ginger Swirl Cookies – Recipe

Way of preparation – medium

Prep time

  • Prep time – 20 minutes
  • Total time – 1 hour 20 minutes

Yields – 20 cookies


  • 5 tbsp unsalted butter (melted)
  • 1 cup sugar substitute (Swerve, Erythritol, Xylitol…..)
  • 1⁄4 teaspoon salt
  • 1 teaspoon ginger
  • 2 cups almond flour
  • 1 egg
  • 1 tsp baking powder
  • 2 teaspoons cocoa powder

Note: Add a few tablespoons of water if the mixture is too dry

Instructions how to make these low-carb swirl cookies

  • Mix all the dry ingredients apart from the cocoa powder: almond flour, powdered sugar substitute, baking powder, and salt.
  • Add the egg and butter and mix well using your hands.
  • Divide the dough into 2 parts.
  • Add cocoa powder to one part and combine well with your hands.
  • Leave the other part plain.
  • Place both types of the dough in the bowl covered with a plastic wrap.
  • Place in the fridge for about 30 minutes.
  • After 30 minutes, preheat the oven to 280 F.
  • Remove the dough from the fridge and place the plain dough between 2 parts of parchment paper and roll out until you create about ¼ inch thick.
  • Place the cocoa dough on a parchment paper and roll out into a similar shape.
    Lift the parchment paper and place the cocoa dough on top of the plain dough.
  • Roll the dough up tightly, starting from the long side.
  • Fold the edges of the dough in.
  • Slice the cookies (each ½ inch thick).
  • Gently press down the cookies to flatten.
  • Place them, on a baking sheet lined with parchment paper.
  • Bake for 25-30 minutes or until lightly browned.

Nutritional Informations (amount per 1 cookie) 

  • Calories – 45
  • Total Fat – 5 g
  • Total Carbs – 1 g
  • Protein – 1 g
  • Cholesterol 17 mg

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