DirectionsStep1Begin by preheating your oven to 350 degrees, and then prepare three baking sheets by lining them with parchment paper, ensuring a generous 2-inch overhang.Step2Give the parchment-lined sheet pans a light coating of cooking spray. Make sure to apply some under the parchment paper as well as on top of it.Step3Now, lightly spray the parchment paper atop the cookie sheets with cooking spray.Step4In the mixing bowl of a stand mixer set to medium speed, combine the softened butter, sour cream, almond extract, and stevia until well-blended.Step5Gradually incorporate the kosher salt, followed by the almond flour and the large eggs.Step6Next, it’s time to divide the dough into three separate bowls. One for the red layer, another for the green layer, and the third simply for your peace of mind, ensuring you have the correct amounts.Step7Add approximately 10-15 drops of red food coloring to one bowl and thoroughly mix. In another bowl, add around 5 drops of green food coloring and mix well.Step8Once the colors are nicely blended, place the pink layer onto one pan, followed by the green layer, and then the white layer onto the prepared pans. Spread them out evenly in a thin layer.Step9Pop the pans into the preheated oven for approximately 9 minutes. Keep a close eye; we don’t want to overbake, as the cake batter tends to develop a golden edge, especially on the uncolored layer.Step10Once the cakes are done, allow them to cool completely.Step11Keep the green layer on its baking sheet, spread raspberry jelly (or apricot jam if you prefer) over it, and then add the white layer on top.Step12Apply the remaining jam onto the white layer, and finally, position the pink layer on top.Step13After layering, carefully invert the entire stack onto the cookie sheet covered with parchment paper.Step14To encourage the layers to meld together, place something weighty like a cutting board topped with cans on top.Step15Wrap the entire stack securely with plastic wrap and refrigerate for a minimum of 6 hours.Step16Once the rainbow cookies have cooled thoroughly, remove them from the fridge. Discard the plastic wrap, heavy cans, and cutting board.Step17Begin by heating half of the chocolate in a microwave-safe bowl until it melts. Add the heavy cream and stir until the mixture is well combined.Step18Now, spread this chocolate concoction over the rainbow cookies, using an offset spatula for a smooth finish.Step19Return the rainbow cookies to the refrigerator for approximately 30 minutes. After they’ve cooled and the chocolate has set, flip the entire cake onto a clean baking sheet.Step20Heat the remaining chocolate and spread it on top. I employed a serrated knife to create a decorative pattern on the surface, forming lines as I glided it across the wet chocolate.Step21Pop the cookies back into the refrigerator to allow the chocolate to solidify.Step22Once set, employ a sharp knife to cut them into your desired size of piecesIngredientsIngredients1 cupSteviaadd sticksButter3 teaspoonsAlmond Extract¼ teaspoonSalt4 Eggs2 cupsAlmond Flour2 tablespoonsSour Cream8 ouncesJelly (or jam)add Red & Green Food Coloring4 tablespoonsChocolate Chips1 tablespoonHeavy CreamSee moreFrom thirtysomethingsupermom.comRecipeDirectionsIngredientsExplore furtherKeto Rainbow Cookies - YouTubeyoutube.comRainbow Cookies: Zero Carb Keto Cookies that look as …omgketoyum.comGluten Free Italian Rainbow Cookies Made With Keto Jam – …choczero.comKeto Friendly Rainbow Cookies Recipe - US Good Goodgoodgoodbrand.com16 Stupidly Easy Low Carb Keto Cookie Recipes - The …thedailyspice.comRecommended to you based on what's popular • Feedback
Keto Rainbow Cookies Low Carb & Gluten Free
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