Low Carb Rainbow Cookie

Indulge in the vibrant charm of Low Carb Rainbow Cookies, a guilt-free twist on the classic Italian dessert! These keto-friendly treats are crafted with a rich almond and coconut flour base, naturally sweetened with erythritol, and layered with sugar-free raspberry and apricot jams for a fruity burst of flavor. Each layer is tinted in festive red, green, and chocolate hues, making these cookies as eye-catching as they are delicious. Topped with a glossy dark chocolate coating, they offer a decadent finish without compromising your low-carb lifestyle. Perfect for holidays, parties, or anytime you crave a show-stopping dessert, these soft and chewy cookies are both gluten-free and irresistibly delightful.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 36

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 1 cup Unsalted butter, softened
• 1.25 cups Granulated erythritol sweetener
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract
• 0.5 cup Sugar-free raspberry jam
• 0.5 cup Sugar-free apricot jam
• 2 tablespoons Unsweetened cocoa powder
• 4 drops Red food coloring
• 4 drops Green food coloring
• 1 cup 80% dark chocolate, melted

Directions

Step 1

Preheat your oven to 350°F (175°C). Line three 8-inch square baking pans with parchment paper.

Step 2

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

Step 3

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

Step 4

Combine the almond flour and coconut flour in a separate bowl, then gradually add to the wet ingredients, mixing until fully combined.

Step 5

Divide the cookie batter evenly into three bowls. In the first bowl, mix in the cocoa powder. In the second bowl, mix in the red food coloring, and in the third bowl, mix in the green food coloring.

Step 6

Spread each colored batter into the prepared baking pans. Evenly flatten the surface with a spatula.

Step 7

Bake each layer for about 8-10 minutes or until they are lightly golden at the edges but still soft. Let them cool completely on a wire rack.

Step 8

Once cooled, carefully transfer the green layer to a serving tray. Spread the raspberry jam evenly over the green layer.

Step 9

Place the chocolate layer on top of the raspberry jam, pressing down gently. Spread the apricot jam over the chocolate layer.

Step 10

Finally, top with the red layer, pressing gently again to secure.

Step 11

Pour the melted dark chocolate over the top red layer and spread evenly with a spatula. Allow the chocolate to set at room temperature or in the refrigerator.

Step 12

Once the chocolate is firm, slice the layered cookie into small squares or rectangles.

Nutrition Facts

Serving size	(1381.6g)

Amount per serving	% Daily Value*
Calories	4856.4

Total Fat 413.3g	0%
Saturated Fat 199.4g	0%
Polyunsaturated Fat g
Cholesterol 1074.7mg	0%
Sodium 357.6mg	0%
Total Carbohydrate 494.0g	0%
Dietary Fiber 89.3g	0%
Total Sugars 70.0g
Protein 94.0g	0%

Vitamin D 123IU	0%
Calcium 801.6mg	0%
Iron 43.5mg	0%
Potassium 2780.1mg	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: 61.3%

Protein: 6.2%

Carbs: 32.5%