Keto Chocolate Pinwheel Cookies - Bake or No-Bake!

 

These Keto Chocolate Pinwheel cookies are made from marzipan and can be baked or not!  They are as soft and delicious as they are fun to make.  Stand out in a boring sea of chocolate chip cookies with these stunning beauties!  

Christmas baking is seriously my favorite time of year.

All the different variety of holiday cookies call my name and I get so excited that I seriously dream about baking all kinds of different cookies while I sleep. Baking holiday cookies reminds so much of all my amazing childhood memories.

I use to love spending time in the kitchen with my mum and sisters and we learned how to make all kinds of holiday treats like Low Carb Chocolate Souffles.

It’s a holiday tradition that even now that I am an adult, is still my favorite part of Christmas.

Pinwheel Cookies are an easy cookie recipe rolled up with a filling like spiral cookies! 

Your cookie trays will be a huge hit when you add these!

 

 

What is a pinwheel cookie?

Basically, these cookies are a sugar cookie that you roll.

The cookie dough is actually a combination of regular marzipan along with chocolate marzipan.

Because there is no baking soda or baking powder or eggs in these cookies, they don’t spread and they also don't need to be baked!

You can eat them as simply delicious Pinwheel cookie dough cookies or bake them for a deliciously soft on the inside and crunchy on the outside cookie!

Sometimes you see pinwheel cookies with different color doughs (red layered with white or chocolate layered with vanilla) and you can definitely make that recipe from this dough too!

 

 

What ingredients do you need to make these Keto Chocolate Pinwheel Cookies

These cookies are made from my Homemade Sugar-Free Marzipan Recipe which only requires:

• Butter
• Sweetener (liquid sweetener and powdered sweetener)
• Extract
• Salt
• Almond Flour

That’s it – it’s really a simple cookie dough that is essentially a marzipan cookie dough!  

To make the chocolate spiral, you are simply going to add some unsweetened cocoa powder to the dough.

 

 

What kind of sweetener do you need for the Marzipan Pinwheel Cookies?

You need 2 types of sweeteners to make these cookies.

The first sweetener is any type of liquid sweetener.  I used liquid Allulose but Vitafiber would also work.  You could also use sugar-free maple syrup but the cookies will have a maple flavour.

As for the powdered sweetener, you can use any powdered sweetener you like.  I having recently really enjoyed baking with powdered Allulose (my favourite brand is by FitLane).

Allulose is only 70% as sweet as regular sugar so make sure you account for the type of powdered sweetener you use.  Some powdered sweetener on the market is actually 2x sweetener than regular powdered sugar so you may need to adjust the amount of sweetener in the recipe to suit your tastes.

If you want to learn more about the different types of sweeteners that are approved for a keto diet, check out my Guide to Keto Sweeteners.

 

What kind of extract can you use to make these Keto Chocolate Pinwheel cookies?

You’ll notice that the recipe calls for almond extract.

I cannot get enough of almond extract and I’d add it to every cookie and recipe I make if I could! But – if you’re allergic or don’t like almond flavor you can switch it out. Try using:

• Vanilla Extract
• Lemon Extract
• Cinnamon Extract

Or any flavor you want – pair it with your favorite filling!

 

 

How do you make these Keto Chocolate Pinwheel Cookies?

Pinwheel cookies are one of those recipes that seems a lot harder than it really is — in reality, these are pretty darn easy.  The dough is mixed together in a food processor.  Once it comes together, split the dough in half and add unsweetened cocoa powder to one half. 

Then refrigerate.

The key to getting good, defined pinwheel swirls is always working with cold dough. We’ll chill three times in this recipe:

1. Chill the dough after mixing together. Form into rectangles, wrap in plastic wrap, and chill for at least 30 minutes.
2. Chill the dough again after rolling up into a pinwheel.  This helps the dough keep its round shape — don’t forget to roll it a few times to ensure the bottom doesn’t flatten!
3. Freeze the dough before slicing.  This ensures the dough will slice well without squishing. 

 

Because there’s so much chilling involved, these are perfect cookies to break up and make over several days (or weeks – or months!).  The dough can be refrigerated at each step for quite a while, and the final rolled dough can even be frozen for months.  I’ve been known to keep a few rolls of these in my freezer at all times, just in case the cookie bug strikes!

 

 

How do you make the Chocolate layer for these Keto Chocolate Pinwheel cookies?

1. Roll out the chocolate and vanilla dough separately, into a rectangular-ish shape roughly the same size.  Stack the dough on top of each other (it does not matter which flavor is on top).
2. Use a knife to cut the dough into a rectangle, roughly 6 inches by 7 inches.
3. Lift the long edge of the dough up from the counter using a bench scraper or spatula.
4. Start to roll the dough away from you, carefully rolling both sides of the dough.
5. Roll the whole way and press the edge down to seal.
6. Wrap in plastic wrap and transfer to the refrigerator.
7. Allow the dough to chill for 30 minutes before slicing

 

 

How should you store these Keto Chocolate Pinwheel Cookies?

That all depends on whether or not you decide to bake or not bake the cookies.

Baked cookies can be stored on the counter in an airtight container for up to 7 days.

As for the no-bake pinwheel cookies, these need to be stored in the fridge or, my preference, in the freezer.

 

If you like these Keto Chocolate Pinwheel Cookies, you may also enjoy:

 

 

Keto Peanut Butter Banana Cookies

 

 

Keto Strawberry Cream Cheese Cookie Recipe

 

 

Keto Margarita Cookie Cups with Tequila (or Not!)

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