Keto Rainbow Cookie

Brighten up your dessert table with these irresistible Keto Rainbow Cookies—a low-carb twist on the classic Italian treat! Layers of tender almond flour cake, each vibrantly colored in red, white, and green, are stacked with sugar-free raspberry and apricot jams for a fruity burst in every bite. Topped with a rich layer of melted sugar-free dark chocolate, these gluten-free, keto-friendly cookies are as stunning as they are satisfying. Perfect for holidays, special occasions, or whenever you want to indulge guilt-free, these cookies are easy to make and packed with flavor. With only 30 minutes of prep time, this recipe is a must-try for anyone following a ketogenic or low-carb lifestyle!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 24

Ingredients

• 2 cups almond flour
• 0.5 cup unsalted butter
• 0.75 cup erythritol
• 3 unit large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 0.5 teaspoon red food coloring
• 0.5 teaspoon green food coloring
• 0.5 cup sugar-free raspberry jam
• 0.5 cup sugar-free apricot jam
• 1 cup sugar-free dark chocolate chips
• 1 tablespoon coconut oil

Directions

Step 1

Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper.

Step 2

In a large bowl, cream together the butter and erythritol until light and fluffy.

Step 3

Add the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.

Step 4

Gradually add the almond flour, mixing until fully incorporated into a smooth batter.

Step 5

Divide the batter evenly into three separate bowls.

Step 6

In the first bowl, add red food coloring and mix until the desired color is achieved.

Step 7

In the second bowl, add green food coloring and mix until the desired color is achieved.

Step 8

Leave the third bowl as is, for the white layer.

Step 9

Spread each colored batter evenly in the prepared baking pans. The thickness should be about equal in each pan.

Step 10

Bake each layer in the preheated oven for 10 minutes or until set. Allow them to cool completely in the pans.

Step 11

Once cooled, spread the raspberry jam evenly over the red cake layer, then carefully place the white layer on top.

Step 12

Spread the apricot jam over the white layer and finally top with the green cake layer.

Step 13

Melt the sugar-free chocolate chips and coconut oil together, stirring until smooth.

Step 14

Spread the melted chocolate evenly over the top layer. Let the chocolate set at room temperature or in the refrigerator.

Step 15

Once the chocolate is firm, use a sharp knife to trim the edges just enough to reveal the clean layers.

Step 16

Cut into 1-inch squares to serve. Store any leftovers in an airtight container.

Nutrition Facts

Serving size	(1093.4g)

Amount per serving	% Daily Value*
Calories	3150.5

Total Fat 256.3g	0%
Saturated Fat 100.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 682mg	0%
Sodium 218.9mg	0%
Total Carbohydrate 407.9g	0%
Dietary Fiber 85.5g	0%
Total Sugars 7.5g
Protein 76.2g	0%

Vitamin D 120IU	0%
Calcium 567.7mg	0%
Iron 27.7mg	0%
Potassium 1859.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 7.2%

Carbs: 38.5%