Keto Rainbow Cookie
Indulge in the vibrant and guilt-free decadence of Keto Rainbow Cookies, a low-carb twist on the classic Italian treat. This recipe features layers of almond-flour-based cake infused with almond and vanilla extracts, delicately tinted with red and green hues for a stunning visual effect. Sugar-free raspberry and apricot jams bring a fruity sweetness, while a rich chocolate topping made from sugar-free dark chocolate chips and coconut oil completes the ultimate flavor experience. Perfect for keto diets, these cookies are easy to bake and make an elegant addition to your dessert tray. Ready in about an hour, these colorful, bite-sized delights are sure to impress your guests while keeping your carb count in check!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper.
In a large bowl, cream together the butter and erythritol until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
Gradually add the almond flour, mixing until fully incorporated into a smooth batter.
Divide the batter evenly into three separate bowls.
In the first bowl, add red food coloring and mix until the desired color is achieved.
In the second bowl, add green food coloring and mix until the desired color is achieved.
Leave the third bowl as is, for the white layer.
Spread each colored batter evenly in the prepared baking pans. The thickness should be about equal in each pan.
Bake each layer in the preheated oven for 10 minutes or until set. Allow them to cool completely in the pans.
Once cooled, spread the raspberry jam evenly over the red cake layer, then carefully place the white layer on top.
Spread the apricot jam over the white layer and finally top with the green cake layer.
Melt the sugar-free chocolate chips and coconut oil together, stirring until smooth.
Spread the melted chocolate evenly over the top layer. Let the chocolate set at room temperature or in the refrigerator.
Once the chocolate is firm, use a sharp knife to trim the edges just enough to reveal the clean layers.
Cut into 1-inch squares to serve. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 407.9 g | 148% | |
| Dietary Fiber | 85.5 g | 305% | |
| Total Sugars | 7.5 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 568 mg | 44% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1859 mg | 40% | |
*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.
