top of page

Low-Carb Chocolate Covered Cherry Layer Cookies

This Bar Style Cookie Features Homemade Tart Cherry Jam and Rich Dark Chocolate Ganache Between a Double Layer of Buttery Almond Cookie Covered in More Chocolate, Irresistible!

Chocolate and Cherries is a classic pairing. The richness of the chocolate plays off of the tart cherries beautifully. For this recipe, I've made two layers of crumbly and buttery almond-flavored cookies. I think that the flavors of almond and cherry just go together. In between the two layers, I've slathered a homemade tart cherry jam and topped that with rich chocolate ganache. Then on top of this delicious double layer cherry chocolate-filled almond cookie, I pile on a thick helping of more ganache. Why? Because I can! This is such a fun and festive play on the flavors of a chocolate-covered cherry, and they just happen to be beautiful too! Oh, and they're only 74 calories and 1.5 net carbs each!

Low-Carb Chocolate Covered Cherry Layer Cookies

Makes about 30 cookies

*As an Amazon Associate I earn from qualifying purchases


For the cherry jam:

1 C fresh cherries, pitted (about 25 cherries)

1/4 C Swerve

1 Tbsp water

1/8 tsp gelatin powder

For the cookies:

1 1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour)

2 Tbsp oat fiber (I use Naturtonix oat fiber in this recipe)

2 tsp baking powder

1/2 tsp salt

3/4 C Purecane or Swerve (I use Purecane for this recipe but Swerve is fine too)

1/4 C unsweetened almond milk

1 large egg

1 Tbsp coconut oil, melted (I use Nutiva)

1 1/2 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste, you can also use extract)

1/4 tsp almond extract

For the ganache:

1 cup dark chocolate chips (I use ChocZero dark chocolate chips in this recipe)


Start by making the jam. It will need to cool completely before using. In a small saucepot, stir together the pitted cherries, Swerve, and water. Bring to a boil over high heat and then turn down to medium-low heat and simmer for 8 minutes. Stir in the gelatin powder and allow to simmer for an additional minute or two. Remove from the heat and pour into a bowl to cool at room temperature while you make the dough.

Preheat your oven to 350 degrees and line a 9x13 inch cake pan with parchment paper. Make sure to leave an excess overhang of parchment on each side so you can lift the cookies out of the pan. Set aside.

In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, salt, baking powder, and Purecane or Swerve. To this, add the almond milk, egg, melted coconut oil, vanilla bean paste or extract, and almond extract. Stir until thoroughly combined. Using your hands, press the dough into your prepared cake pan to form an even layer. Bake for 18-20 minutes. The cookies should be lightly golden around the edges and on top. Remove from the oven and allow to cool completely in the pan on a wire rack.

Once the cookies have completely cooled, lift them out of the pan using the parchment's edges. Place them on a cutting board or other flat surface and, using a sharp knife, cut the rectangle in half, down the middle. You should now have two smaller rectangles. Set aside.

Grab your cherry jam and pour it onto a cutting board. It will be very thick and crystallized. Using a sharp knife, begin to chop the cherries until the cherry pieces are very small and form a paste. Using a spatula or the back of a spoon, spread the jam onto one of the cookie rectangles, from edge to edge. Set aside.

Make the ganache by microwaving the chocolate chips and Nutpods for 30 seconds. Remove from the microwave and stir until smooth. If there are still lumps of unmelted chocolate, place the mixture back in the microwave for an additional 15 seconds. Stir the mixture until completely smooth and silky.

Using a spatula or the back of a spoon, spread half of the ganache onto the top of the other cookie rectangle. Now, flip the ganache layer over on top of the cherry covered layer. The layers you have should be in the following order from bottom to top: cookie, cherry jam, ganache, cookie. Now take the rest of the ganache and smooth it over the top in an even layer. Cut the rectangle into strips about 1 to 1 1/2 inches thick and then into squares. These cookies are best stored in an airtight container at room temperature for 3 to 4 days and then transferred to the freezer. Enjoy!

The baked cookie, out of the oven cooling.

One side slathered with cherry jam, one side with chocolate ganache.

A finished cookie, look at those beautiful layers! YUM!

Leave comments below if you have any questions about this recipe. I'd love to help!

168 views0 comments

Recent Posts

See All


bottom of page