Sugar-Free Rainbow Cookie
Delight your taste buds without the guilt with these vibrant Sugar-Free Rainbow Cookies! Crafted with almond flour and naturally sweetened with erythritol, these colorful treats offer a healthier twist on a classic favorite. Each layer is dyed using natural ingredients like beet juice, turmeric, spinach juice, and blueberry juice, ensuring a fresh and wholesome pop of color. Perfectly soft and buttery, these cookies are both gluten-free and sugar-free, making them ideal for those with dietary restrictions. With just 30 minutes of prep time, this visually striking dessert is sure to wow guests at any occasion.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and erythritol until light and fluffy using an electric mixer on medium speed.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into four equal parts in separate bowls.
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.
If desired, add cocoa powder to any part of the dough to create a brown layer.
On a lightly floured surface, roll each colored dough separately into small logs about 6 inches long.
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.
Place the sliced cookies on the prepared baking sheet, leaving space between each cookie.
Bake in preheated oven for 12 to 15 minutes or until edges are golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.1 g | 253% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 10.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 483 mg | 37% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 257 mg | 5% | |
*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.
