These low carb pinwheel cookies get their swirls from natural sources. No artificial dyes here.
2 cups almond flour
1/2 cup coconut flour
1/2 (heaping) teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioner erythritol (pulse granular erythritol in food processor if you don’t have confectioner)
1/4 cup granular erythritol or other sweetener
2 1/2 sticks cold butter cut into pieces
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 teaspoon turmeric
1/2 teaspoon cinnamon
Put almond flour, coconut flour, xanthan gum, baking powder, salt, confectioner erythritol, and granular sweetener in food processor and pulse. gradually add in butter. Next add in vanilla and pulse just a few times until it comes together in a ball.
Split the dough into three bowls. In one bowl, add the cocoa powder and mix with hands. In second bowl, add in turmeric and cinnamon and mix with hands. Leave the third dough bowl unchanged.
Roll out one dough at a time in between two layers of parchment paper. Roll out in a rectangular shape that is roughly 15” x 10”. Remove top layer of parchment. Roll out next dough the same way. Remove top layer of parchment and turn upside down as you place it on top of the first dough.
Do this same process with the last dough color. Gently press the doughs together so that they are nicely sealed. Remove top layer of parchment. Begin to roll your dough up into a log shape. Use the bottom layer of parchment to wrap your dough log up. Freeze for 1- 1.5 hours. Or refrigerate for 2-3 hours.
Remove from freezer. Heat oven to 325. Using a thin string, slice the log into cookies that are about 0.3” thick. Place on parchment lined baking sheet and bake for 10 minutes. Let cool before removing.
1. You will want nice even layers so that your swirls look as perfect as possible. Try to roll out your dough into even thickness and shape.
2. You want your dough log to be nice and cold while you slice it. But not overly frozen to the point where it is difficult to cut through.
3. You can use a knife to cut the slices, but using a thin string works really well.
1.29 grams of carbs per cookie