Keto Italian Rainbow Cookies [or] Cake

This is one of our family’s favorite cookies — it’s popular for most New Yorkers! It’s definitely not a quick process, so using our Classic Yellow Cake Mix definitely helps! These will require patience, but when you create something so delicious — better yet, gluten and sugar free – it can leave you with an elevated level of satisfaction!

For the Cake

• 1 Rosette’s Classic Yellow Cake Mix

• 3 eggs

• 1/2 cup avocado oil or butter, melted

• 1/2 cup milk

• 1 tsp vanilla extract

• 2 tsp almond extract

• Red & Green gel food coloring

• For rainbow cookies, use a 9” round silicone cake pan. Would not go bigger. If not silicone, we recommend spraying liberally so that the cake doesn’t stick to pan. It will be a very thin layer of cake. If baking a rainbow cake, use a 6” round cake pan instead of an 8/9' round and follow remaining instructions.

For the Filling

• 3 heaping spoonfuls (6-8 tablespoons) of sugar-free raspberry jelly

• 2 tsp almond extract

Chocolate Coating

• 1 cup sugar free chocolate chips, melted

Directions

1. Preheat oven to 325°F

2. For Cake: Combine and stir Cookie Mix, avocado oil, eggs, vanilla and almond extracts, and milk in a medium bowl until well blended.

3. Divide batter into 3 portions. Color one batch green and another red. Leave one batch as is.

4. Bake the green cake layer first — pour into Cake pan. Tap pan until it levels and covers bottom of the pan. For rainbow cookies, bake for 15 minutes or until it is not wet in center or 25+ minutes for rainbow cake.

5. Remove and let cool completely before turning over onto plate or wire rack to cool.

6. Bake the yellow cake layer second — pour into Cake pan. Tap pan until it levels and covers bottom of the pan. For rainbow cookies, bake for 15 minutes or until it is not wet in center or 25+ minutes for rainbow cake.

7. Remove and let cool completely before turning over onto plate or wire rack to cool.

8. Bake the red layer last — pour into Cake pan. Tap pan until it levels and covers bottom of the pan. For rainbow cookies, bake for 15 minutes or until it is not wet in center or 25+ minutes for rainbow cake.

9. Remove and let cool completely before turning over onto plate or wire rack to cool.

10. For Filling: While waiting for cake layers to cool, prepare filling by mixing sugar-free raspberry jam and almond extract together.

11. In the same pan that you baked the cakes, you are going to begin to layer the cake. (1) place green layer down first. (2) Take half of the filling and spread it onto the cake — edge to edge. (3) place yellow cake layer on top. (4) Take remainder of filling and spread it onto the cake — edge to edge. (5) place red cake layer on top.

12. Place a small plate (upside down) on top to weight the cake down while it cools. We cooled the cake overnight but it needs at least 2 hours.

13. Once cooled, turn cake out of pan.

14. For rainbow cookies, melt 1/2 cup sugar free chocolate and thinly spread over top of the cake (do not have to cover sides, just the top). For rainbow cake, you can skip steps 15 and 16.

15. Cool for at least 30 minutes in fridge.

16. When chocolate has cooled, melt another 1/2 cup sugar free chocolate. Turn cake over and thinly spread the chocolate on the other side.

17. Place in fridge to allow chocolate to harden.

18. When ready to eat, you can serve it as a thin cake or cut it into small pieces as found in a bakery.

19. Yields about 24 small pieces.

20. Enjoy!

Note: If you have more than one 6” cake pan, you can bake all layers at the same time!