Low Carb Classic Rugelach
Indulge in the nostalgic flavors of a cherished dessert with this 'Low Carb Classic Rugelach' recipe—perfect for anyone embracing a keto-friendly lifestyle or seeking a lower-carb treat. Crafted with almond flour, creamy butter, and tangy cream cheese, this dough achieves the tender, flaky texture iconic to rugelach while substituting traditional sugar with granulated erythritol for a guilt-free sweetness. Filled with sugar-free apricot preserves, spiced walnuts, and a hint of cinnamon, each bite offers a delightful balance of rich, fruity, and nutty flavors. This healthier take on the classic rugelach is easy to prepare, with elegant crescent-shaped pastries that bake to a gorgeous golden brown finish. Ideal for festive gatherings or as a sweet snack, these treats prove you can enjoy gourmet-style baking on a low-carb diet. Perfectly portioned for 24 servings, they’re equally delicious fresh or stored for later enjoyment.
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Recipe Information
Ingredients
- 2 cups almond flour
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 0.25 cup granulated erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts
- 0.5 cup sugar-free apricot preserves
- 1 egg yolk
- 1 tablespoon water
Instructions
In a large mixing bowl, combine almond flour, softened cream cheese, and softened butter. Mix until it forms a smooth dough.
Add granulated erythritol and vanilla extract to the dough and continue to mix until well incorporated.
Divide the dough into two equal balls and flatten each into a disk shape. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, mix together the chopped walnuts, ground cinnamon, and half of the granulated erythritol. Set aside.
Remove one dough disk from the refrigerator and roll it out on a lightly almond-floured surface into a circle about 1/8 inch thick.
Spread half of the sugar-free apricot preserves gently over the dough, leaving a small border around the edge.
Sprinkle half of the walnut mixture evenly over the apricot preserves.
Using a sharp knife or pizza cutter, cut the dough into 12 equal wedges.
Starting from the wide end, roll each wedge towards the point to form a crescent shape.
Place the rolled rugelach onto the prepared baking sheet, point side down to prevent unrolling.
Repeat the process with the second dough disk.
In a small bowl, whisk the egg yolk with water and brush over each rugelach for a golden finish.
Bake in the preheated oven for 20 to 25 minutes until golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.9 g | 399% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 18.1 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 751 mg | 58% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 533 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.
