Low Carb Rainbow Cookie
Indulge in the vibrant layers and guilt-free sweetness of this Low Carb Rainbow Cookie recipe, a healthier twist on the classic Italian favorite. Made with nutrient-rich almond and coconut flours, natural erythritol sweetener, and sugar-free jams, these cookies are perfect for keto-friendly and low-carb diets. The stunning trio of green, chocolate, and red layers is achieved using food coloring and cocoa powder, while rich melted dark chocolate adds a decadent finish. With a soft texture and bold flavors, these cookies make an ideal centerpiece for any festive dessert tray. Enjoy all the indulgence without the extra carbs, and savor every colorful bite!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Line three 8-inch square baking pans with parchment paper.
In a large mixing bowl, cream together the softened butter and erythritol sweetener until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Combine the almond flour and coconut flour in a separate bowl, then gradually add to the wet ingredients, mixing until fully combined.
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.
Spread each colored batter into the prepared baking pans. Evenly flatten the surface with a spatula.
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.
Once cooled, carefully transfer the green layer to a serving tray. Spread the raspberry jam evenly over the green layer.
Place the chocolate layer on top of the raspberry jam, pressing down gently. Spread the apricot jam over the chocolate layer.
Finally, top with the red layer, pressing gently again to secure.
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.
Once the chocolate is firm, slice the layered cookie into small squares or rectangles.
Nutrition Facts
Calories |
4856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.3 g | 530% | |
| Saturated Fat | 199.4 g | 997% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 494.0 g | 180% | |
| Dietary Fiber | 89.3 g | 319% | |
| Total Sugars | 70.0 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 802 mg | 62% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 2780 mg | 59% | |
*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.
