Sugar-Free Rainbow Cookie

Brighten up your dessert table with these vibrant and guilt-free Sugar-Free Rainbow Cookies! Crafted with wholesome almond flour and sweetened naturally with erythritol, these colorful treats are a healthier twist on the classic rainbow cookie. The vibrant layers are achieved using natural dyes like beet juice, turmeric, spinach juice, and blueberry juice, offering an all-natural pop of color without any artificial additives. With a soft, buttery texture and visually striking appearance, these cookies are perfect for parties, kids’ snacks, or even as a festive keto-friendly treat. Quick to prepare and ready in under an hour, these cookies promise to impress both your taste buds and your guests with their delicious flavors and eye-catching presentation.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

Ingredients

• 2 cups Almond flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 0.75 cup Erythritol sweetener
• 1 Large egg
• 1 teaspoon Vanilla extract
• 1 tablespoon Beet juice (for red color)
• 0.5 teaspoon Turmeric powder (for yellow color)
• 1 tablespoon Spinach juice (for green color)
• 1 tablespoon Blueberry juice (for blue color)
• 1 tablespoon Cocoa powder (optional for a brown layer)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and erythritol until light and fluffy using an electric mixer on medium speed.

Step 4

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 6

Divide the dough into four equal parts in separate bowls.

Step 7

To the first bowl, add beet juice and mix until the dough is evenly colored red. Repeat the process with turmeric for yellow, spinach juice for green, and blueberry juice for blue.

Step 8

If desired, add cocoa powder to any part of the dough to create a brown layer.

Step 9

On a lightly floured surface, roll each colored dough separately into small logs about 6 inches long.

Step 10

Stack the logs together, one on top of the other, to form a multi-layered log. Slice even pieces about 0.5 inch thick from the log.

Step 11

Place the sliced cookies on the prepared baking sheet, leaving space between each cookie.

Step 12

Bake in preheated oven for 12 to 15 minutes or until edges are golden.

Step 13

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Serving size	(600.1g)

Amount per serving	% Daily Value*
Calories	2079.8

Total Fat 197.1g	0%
Saturated Fat 69.3g	0%
Polyunsaturated Fat g
Cholesterol 444.3mg	0%
Sodium 1137.4mg	0%
Total Carbohydrate 229.6g	0%
Dietary Fiber 23.0g	0%
Total Sugars 10.8g
Protein 50.1g	0%

Vitamin D 41IU	0%
Calcium 482.7mg	0%
Iron 9.0mg	0%
Potassium 256.8mg	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: 6.9%

Carbs: 31.7%