Keto Classic Rugelach
Indulge in the buttery, flaky goodness of Keto Classic Rugelach, a low-carb twist on the beloved Jewish pastry. Made with a rich almond and coconut flour dough, this keto-friendly treat is sweetened with granulated erythritol and filled with irresistible layers of sugar-free chocolate chips, chopped walnuts, and a hint of cinnamon. The dough, enriched with cream cheese and butter, rolls out beautifully to create delicate crescent-shaped pastries that bake to golden perfection. With just 4 net carbs per serving, this easy-to-make dessert is perfect for holiday gatherings, afternoon snacks, or guilt-free indulgence anytime. Whether you’re following a ketogenic lifestyle or simply crave a refined version of a classic favorite, these Keto Rugelach will be your new go-to treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.25 cup Granulated erythritol
- 4 ounces Cream cheese
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sugar-free chocolate chips
- 0.5 cup Chopped walnuts
- 1 teaspoon Cinnamon
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and granulated erythritol, mixing well to distribute the ingredients evenly.
In a separate bowl, beat the cream cheese and butter together until smooth and creamy. Add in the vanilla extract and salt, blending until fully combined.
Gradually add the dry ingredients into the cream cheese mixture, stirring until a smooth dough forms.
Divide the dough into two equal parts, shape into discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough is chilled, roll out one disc of dough between two pieces of parchment paper into a circle about 1/8-inch thick.
In a small bowl, mix together the sugar-free chocolate chips, chopped walnuts, and cinnamon.
Sprinkle half of the chocolate and nut mixture evenly over the rolled-out dough.
Using a pizza cutter or a sharp knife, cut the dough circle into 8 triangular wedges, like slicing a pizza.
Starting from the wide end, roll each wedge up, forming a crescent shape. Place the crescents seam side down on the prepared baking sheet.
Repeat the process with the second dough disc and remaining filling.
Bake in the preheated oven for 18-20 minutes, or until the rugelach are lightly golden and cooked through.
Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 238 mg | 80% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 14.9 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 522 mg | 11% | |
*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.
