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Chocolate Swirls

recipe by Naomi Sherman

Nutrition Facts



These delicious morsels practically invented themselves.

I made a big chocolate birthday cake recently, with lots of ganache, and I was musing about how pretty ganache is while I decorated it. (Yep, welcome to the inside of my head)

And then later in the week, I made a batch of my amazing keto chocolate shortbread.

And THEN the very same day, I spotted Noshu sugar-free baking bits at the supermarket and that was it!

Not only are these Chocolate Swirly Swirls easy to make, they’re so delicious and easy to tweak.

Use hazelnut meal in place of almond, or try some salted caramel flavoured sweetener, or top them with pecan halves.
The possibilities are endless.

They store really well but the biscuit will soften after a while – still super yummy, just a different texture.
If you don’t like a soft biscuit, then you’ll have to eat them all fast!

You know the drill;
Make them. Post them. Tag me.


The recipe


175 grams of almond flour
25 grams of cacao powder
65 grams of granulated erythritol
85 grams of butter
150 grams of Noshu sugar-free chocolate baking bits
150 grams of cream


Step 1
Place the dry ingredients into a large bowl and whisk to combine and remove any lumps.
Step 2
Melt the butter in the microwave and add to the dry ingredients.
Step 3
Mix them together until they start to form a dough.
Step 4
The dough may seem a bit loose but that’s okay.
Step 5
Lay a sheet of cling wrap out on your bench and place the dough on the wrap, forming a log.
Step 6
Use the cling wrap to roll it into a tighter log and twist the ends to seal.
Step 7
Chill I the freezer for 30 minutes.
Step 8
Preheat the oven to 180⁰C, fan forced and line two large baking trays.
Step 9
Using a sharp knife, slice the log into 24 slices and lay them carefully out onto the trays.
Step 10
Bake for 10-12 minutes, remove from the oven and then let cool on the trays.
Step 11
The biscuits will seem really soft when they come out of the oven but don’t be fooled into cooking them for longer – you’ll just scorch them.
Step 12
They crisp up as they cool…trust me.
Step 13
To make the ganache, pour the cream into a small saucepan and heat until very hot and just forming small bubbles around the edges of the pot – but not boiling.
Step 14
Tip the chocolate bits into a glass bowl and them pour the hot cream over the top.
Step 15
Wait three minutes without touching it and then start to stir until it is melted and smooth.
Step 16
Leave to cool and thicken slightly on the bench, not too much though or it will set.
Step 17
Decorate the biscuits with a teaspoon of ganache and a sprinkle of sea salt.
Step 18
Left over ganache can be popped in the fridge and turned into truffles or heated up and used as a chocolate sauce…or eaten out of the bowl with a spoon.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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