These mini crescent rolls are filled with gooey chocolate, sweet apricot jam, and crunchy nuts. They’re simply irresistible and keto-friendly, with just 4 grams of net carbs each!
Keto Chocolate Rugelach
You’ll usually find little crescent pastries stuffed with jam or chocolate called rugelach in your local bakery or bagel shop. If you can’t find them, you can still purchase rugelach on Goldbelly (an online curated marketplace for regional foods). Usually, these are heavy on carbs, so we decided to see if we could make a keto-friendly option. It took a few tries but we managed to figure out the correct ratios using nut-based flours while keeping the carb count down. If you’d like to try some of our other keto dessert options, take a look at Keto Blueberry Donuts, Keto/Paleo Orange Muffins, or Keto Lemon Bars.
First, you need to make the dough but don’t worry, it’s easy. Using your food processor, pulse the dry ingredients (almond flour, coconut flour, xanthan gum, and sea salt) together. Then you add in the rest of the dough ingredients (butter, cream cheese, and vanilla extract) and pulse until everything starts to come together, with a crumbly texture. If you see bits of butter, that’s normal.
Split the dough in half and wrap each piece in plastic wrap. Let them sit in the fridge for 2 hours. It’s the most time-consuming part of the recipe but there’s good justification for it. By chilling the dough, the fat in it will solidify. As the cookies bake, the fat takes longer to melt than if it were at room temperature. If it melts quickly, this could ruin the cookie.
To make the filling, just mix the chocolate, nuts, cinnamon, and granulated monk fruit together in a small bowl. Next, preheat your oven to 350℉ while you assemble the rugelach.
Sandwich each piece of dough between two sheets of parchment paper. Flatten the dough with a rolling pin until it’s ¼” thick throughout and roughly rectangular in shape. Just be gentle, the dough can be delicate.
Once the dough is flattened out, spread 1 tablespoon of keto apricot jam across and sprinkle the filling on top. Gently roll up the dough from the long end, using the parchment paper to help you roll it. After the dough is rolled up, make sure the seam is facing down. Let the dough firm up in the freezer for 15 minutes.
Once the dough becomes firm, beat and whisk an egg. Mix together ground cinnamon and granulated monk fruit. Brush the tops of the dough with the egg wash and top that with the cinnamon-monk fruit mixture. Slice each log into 10 pieces, about an inch thick. Place the rugelach on parchment-lined baking sheets and bake for 20-25 minutes or until slightly golden. Cool on wire racks before serving.
Evolved Products You’ll Need
5 ounces (2- 2.5 oz bars) Evolved Signature Dark Chocolate
Substitutions (we haven’t tested how these come out)
- Use 1 cup of ghee in place of 1 stick of unsalted butter.
- You can omit or replace any of the fillings in this recipe.
- You can sub pecans for any other nut.
Keto Chocolate Rugelach
- 1 cup almond flour
- ½ cup coconut flour
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 8 ounces full-fat cream cheese
- 1 stick of unsalted butter cut up into pieces at room temperature
- 5-6 ounces finely chopped semi-sweet chocolate We used 2 Evolved Signature Dark bars
- ¼ cup granulated monk fruit
- ½ cup finely chopped pecans
- ½ teaspoon ground cinnamon
- 2 tablespoons keto-friendly apricot jam we used Good Good Natural Sweetness Sweet Apricot Jam
- 1 tablespoon granulated monk fruit
- ¼ teaspoon ground cinnamon
- 1 egg
For the Dough
- Using a food processor, pulse the almond flour, coconut flour, xanthan gum, and sea salt together.
- Add the butter, cream cheese and vanilla. Pulse until crumbly and everything starts to come together. Some bits of butter are okay.
- Split the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 2 hours.
For the Filling
- In a small bowl, combine the chopped chocolate, granulated monk fruit, pecans and cinnamon. Set aside.
For the Topping
- Mix together the cinnamon and granulated monk fruit. Set aside for later.
- Preheat your oven to 350℉.
- Roll out each piece of dough between 2 pieces of parchment paper into a ¼” thick rectangle.
- Spread a thin layer of 1 tablespoon keto apricot jam across each piece of dough. Sprinkle the filling across the jam.
- Gently roll dough from the long end into a tight roll, using the parchment paper to help.
- Once the dough is rolled up, make sure the seam is at the bottom. Place in the freezer for 15 minutes to firm up the dough before cutting.
- Remove the dough logs from the freezer and brush them with the egg wash. Then sprinkle with the cinnamon-monk fruit topping.
- Slice the log into 10 equal pieces about 1” thick.
- Place on parchment-lined baking sheets and bake for 20-25 minutes or until lightly golden. Cool on wire racks. Enjoy!