Keto Classic Rugelach

Delight in the rich, buttery layers of **Keto Classic Rugelach**, a low-carb twist on the beloved Jewish pastry. This recipe combines the nutty depth of almond flour with creamy, tangy cream cheese and a hint of coconut flour to create a tender, flaky dough that's keto-friendly and gluten-free. The decadent filling of sugar-free chocolate chips, crunchy walnuts, and warm cinnamon adds a burst of sweet-spiced flavor in every bite—perfect for satisfying your cravings without the carbs. Ready in under an hour, these bite-sized treats are ideal for holiday gatherings, teatime indulgence, or a guilt-free dessert. Whether you're following a keto diet or simply love experimenting with healthier versions of classic baked goods, this recipe is sure to become a household favorite. Enjoy a warm batch of these crescent-shaped gems today!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 16

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

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, and granulated erythritol, mixing well to distribute the ingredients evenly.

Step 2

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.

Step 3

Gradually add the dry ingredients into the cream cheese mixture, stirring until a smooth dough forms.

Step 4

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.

Step 5

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 6

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.

Step 7

In a small bowl, mix together the sugar-free chocolate chips, chopped walnuts, and cinnamon.

Step 8

Sprinkle half of the chocolate and nut mixture evenly over the rolled-out dough.

Step 9

Using a pizza cutter or a sharp knife, cut the dough circle into 8 triangular wedges, like slicing a pizza.

Step 10

Starting from the wide end, roll each wedge up, forming a crescent shape. Place the crescents seam side down on the prepared baking sheet.

Step 11

Repeat the process with the second dough disc and remaining filling.

Step 12

Bake in the preheated oven for 18-20 minutes, or until the rugelach are lightly golden and cooked through.

Step 13

Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Nutrition Facts

Serving size	(614.2g)

Amount per serving	% Daily Value*
Calories	2937.5

Total Fat 264.3g	0%
Saturated Fat 87.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 238.5mg	0%
Sodium 970.7mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 63.9g	0%
Total Sugars 14.9g
Protein 69.3g	0%

Vitamin D 0IU	0%
Calcium 602.3mg	0%
Iron 9.4mg	0%
Potassium 521.6mg	0%

*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.

Source of Calories

Fat: 70.3%

Protein: 8.2%

Carbs: 21.5%