Keto Rainbow Pinwheel Cookies
These delightfully colorful and tasty treats are Keto pinwheel cookies made with almond and coconut flour. You may feel some nostalgia for the buckets of sugar cookies from your childhood when you see and taste this Keto recipe. You’ll need a little patience during the preparation process, but the recipe is easier than you think. Follow the directions, and you’ll have beautiful rainbow-colored cookies with swirls of chocolate. By looks alone, these cookies are fun to make and eat for kids and adults! Anyone can enjoy this family-friendly dessert recipe.
How to Make It
Step 1
Blend all of the butter in a stand mixer until it’s at room temperature and very smooth. This may take a few minutes. Then, blend powdered erythritol and vanilla extract into the butter. Continue blending until the mixture is smooth and fluffy.
Step 2
Whisk or sift together almond flour and coconut flour. Then, blend the two flours into the butter mixture. Blend until a very sticky dough is formed. Divide the dough in half, leave one half in the stand mixer, and transfer the other half to plastic wrap. Wrap the portion of dough and transfer it to your refrigerator.
Step 3
Blend cocoa powder into the remaining cookie dough in your stand mixer. Then, transfer the chocolate-flavored dough to a new piece of plastic wrap. Wrap the dough and also put it in your refrigerator. Both portions of cookie dough need to chill until they’re firm – at least 30 minutes.
Step 4
When the plain vanilla portion of cookie dough is firm, you have the option to divide it into 3-4 smaller portions. Use food coloring (no more than 1-2 drops) to dye each portion of cookie dough a different bright color. Fold the colored portions of cookie dough into one marbled, rainbow-color sheet of cookie dough. Wrap and return the dough to your refrigerator to chill until firm. This may take another 30 minutes.
Step 5
Once both the chocolate and rainbow cookie doughs are firm and chilled, roll them each out between two sheets of parchment paper. Both portions of cookie dough need to be similar in shape and size, and each needs to be ¼-inch thick. When you’re done rolling, place the rainbow sheet of cookie dough on top of the chocolate sheet. Use a sharp knife to trim the edges so you have even sheets of cookie dough.
Step 6
Use the parchment paper to help you begin rolling the sheets of cookie dough up into a tight roll. Roll until you see a spiral form between the rainbow and chocolate cookie doughs. When the cookie dough is rolled up, trim any messy ends off the roll. Wrap the cookie dough roll in parchment paper, then place it in your refrigerator for another 30 minutes.
Step 7
After chilling the cookie dough log, turn on your oven to preheat to 350 F (180 C) and line a sheet tray with new parchment paper. Remove the chilled cookie log from your refrigerator, unwrap it, and slice it into cookies. Each serving is one cookie. Arrange the sliced cookies on your lined sheet tray, then place the tray of cookies into your freezer for just 5 minutes.
Step 8
After freezing the cookies for 5 minutes, transfer them to your oven. Bake the cookies for 18-20 minutes. For doneness, check that the chocolate edges are only slightly golden. Let the cookies cool completely so the centers can finish baking inside.
Ingredients
- Butter, unsalted
16 tbsp
- Powdered Erythritol (Icing Sugar)
0.5 cup
- Vanilla extract
0.25 tsp
- Almond flour
1.5 cup
- Coconut flour
0.25 cup
- Cocoa powder
2 tbsp