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Keto Chocolate Rugelach

Prep Time2 hrs 30 mins
Cook Time25 mins
Total Time2 hrs 55 mins
Keyword: gluten free, keto, peanut-free
Servings: 20 pieces (10 from each roll)


Dough Ingredients

  • 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

Filling Ingredients

  • 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

Topping Ingredients

  • 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!


Difficulty Level: Medium