Low Carb Classic Rugelach

Indulge in the buttery, flaky goodness of **Low Carb Classic Rugelach**, a guilt-free twist on the beloved Jewish pastry. This recipe swaps traditional flour with nutrient-rich almond flour and uses sugar-free apricot preserves and granulated erythritol for a naturally sweet, keto-friendly treat. Each crescent-shaped delight is filled with a warm, spiced mixture of cinnamon and walnuts, offering a perfectly balanced flavor and texture. With just 4 net carbs per serving, these rugelach make a luxurious snack or dessert for low-carb and gluten-free lifestyles. Perfectly golden and tender, they’re irresistibly easy to make, thanks to simple techniques like rolling and filling the dough. Whether you're hosting a holiday gathering or treating yourself, these low-carb rugelach are sure to become a favorite!

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 24

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

Directions

Step 1

In a large mixing bowl, combine almond flour, softened cream cheese, and softened butter. Mix until it forms a smooth dough.

Step 2

Add granulated erythritol and vanilla extract to the dough and continue to mix until well incorporated.

Step 3

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.

Step 4

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 5

In a small bowl, mix together the chopped walnuts, ground cinnamon, and half of the granulated erythritol. Set aside.

Step 6

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.

Step 7

Spread half of the sugar-free apricot preserves gently over the dough, leaving a small border around the edge.

Step 8

Sprinkle half of the walnut mixture evenly over the apricot preserves.

Step 9

Using a sharp knife or pizza cutter, cut the dough into 12 equal wedges.

Step 10

Starting from the wide end, roll each wedge towards the point to form a crescent shape.

Step 11

Place the rolled rugelach onto the prepared baking sheet, point side down to prevent unrolling.

Step 12

Repeat the process with the second dough disk.

Step 13

In a small bowl, whisk the egg yolk with water and brush over each rugelach for a golden finish.

Step 14

Bake in the preheated oven for 20 to 25 minutes until golden brown.

Step 15

Remove from the oven and allow to cool on a wire rack before serving.

Nutrition Facts

Serving size	(798.3g)

Amount per serving	% Daily Value*
Calories	3239.5

Total Fat 310.9g	0%
Saturated Fat 118.0g	0%
Polyunsaturated Fat 0g
Cholesterol 683.2mg	0%
Sodium 762.2mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 25.9g	0%
Total Sugars 18.1g
Protein 69.2g	0%

Vitamin D 18.2IU	0%
Calcium 750.6mg	0%
Iron 9.8mg	0%
Potassium 533.2mg	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: 77.6%

Protein: 7.7%

Carbs: 14.8%