This recipe for Keto Chocolate Rugelach is a low carb take on a classic Jewish pastry. It's a tasty treat with only 3g net carbs.
This is kind of funny.
I was baking these Keto Chocolate Rugelach cookies the other night when I overheard laughter coming from our living room. Then I heard a woman screaming "Toonces look out!". My husband was showing our kids this old SNL sketch from the late 80's called "Toonces the Driving Cat".
(Here's the video.)
It's this skit about a cat who can drive a car.
Just not very well. In every episode, he ends up wrecking the car in some spectacular way. It's one of those sketches that are hilarious just because they are so incredibly stupid. Half the humor is just the horrible puppet they use.
But anyway, this is what good parenting looks like in our house.
But I'm happy to report that the cookies turned out great.
These Jewish pastries are often filled with fruit, but I decided to go with sugar-free dark chocolate instead. And since they require a cream cheese crust, I adapted a really good low carb cream cheese pastry dough from the gnom-gnom blog. If you are in the mood for a fruit-filled cookie, then you can replace the chocolate filling with my recipe for Keto Raspberry Jam.
It takes a little finessing to make these cookies.
But it's worth the extra effort since each Keto Chocolate Rugelach cookie has only 3g net carbs. Pretty impressive for a chocolate cookie, if I may say. But enough cookie talk, let's watch that crazy driving cat a little bit more.
Oh, Toonces!
Keto Chocolate Rugelach
This recipe for Keto Chocolate Rugelach is a low carb take on a classic Jewish pastry.
- Prep Time: 20
- Cook Time: 27
- Total Time: 47 minutes
- Yield: 13 cookies 1x
- Category: Dessert
- Cuisine: Jewish
- Diet: Gluten Free
Ingredients
dough:
- 1 cup super fine almond flour
- 5 tablespoons coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 7 tablespoons butter
- 2 oz cream cheese
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
filling:
- 4 oz Lily's Sugar-Free Dark Chocolate Baking Chips
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons Swerve Granular
- 1 teaspoon coconut oil
topping:
- 1 teaspoon Swerve Granular
- ⅛ teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
Instructions
Step 1. Add almond flour, coconut flour, xanthan gum and salt to food processor or high powdered blender and pulse several times to combine.
Step 2. Add butter and cream cheese and pulse until crumbly.
Step 3. Add in egg, vinegar and vanilla and pulse until it looks like coarse breadcrumbs. Do do process so long that it turns into a ball of dough.
Step 4. Split the dough in half and form into 2 balls. Wrap with plastic wrap and chill in the refrigerator for 1 hour.
Step 5. Preheat the oven to 350 degrees F.
Step 6. Roll out one of the dough balls between 2 sheets of parchment paper and cut into a rectangle that is 10 x 5 inches. Repeat with second ball of dough. Pop them back in the refrigerator (still between 2 sheets of parchment paper) while you mix up the filling.
Step 7. In a small microwave safe bowl, mix together chocolate chips, cocoa powder, sweetener and coconut oil. Microwave on High for 30 seconds and then stir. Repeat until fully melted, about 90 seconds.
Step 8. Take one of the rolled out sheets of dough out of the refrigerator and peel off one of the parchment paper layers. Flip it over and peel off the second later, and then place it back down on 1 of the sheets of parchment. This is to loosen the dough from the surface of the parchment, so that it is easier to roll up.
Step 9. Spread half of the chocolate mixture over the whole surface from edge to edge.
Step 10. Carefully roll the dough to form an 10 inch long log. You can use a large knife to help you remove the dough from the parchment as you roll it. If there are breaks in the dough, then just press them back together. Repeat with the remaining dough. Put the rolled up logs of dough into the freezer for 10 minutes. If, at any time, the dough is too soft to work with, you can put it in the freezer for several minutes to firm it up.
Step 11. Cut the logs into 1 ½ inch slices and place on a parchment covered cookie sheet.
Step 12. Mix together water and remaining egg to make an egg wash. Brush the egg wash over the tops of the cookies. Mix together cinnamon and sweetener and sprinkle on top of each cookie.
Step 13. Bake at 350 degrees F for 20-25 minutes until golden brown. Check in at minute 15 to make sure they aren't browning too fast, and cover them loosely with foil if they are.
Step 14. Allow to cool on the pan for 5 minutes and then remove to a cooling rack to cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Fat: 16
- Carbohydrates: 8
- Fiber: 5
- Protein: 4
Keywords: Low Carb Chocolate Rugelach, Keto Chocolate Rugelach, Sugar-Free Chocolate Rugelach
Specialty Ingredients
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Lily's Sugar-Free Dark Chocolate Baking Chips
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For more specialty ingredients, hustle your bustles over to my Keto Pantry.
And for more cooking tools, check out the Cook Shop.
ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
★★★★★
EmilyKrill says
Sure thing! Glad you like the cookies.
Heather I. says
Yep, difficult to make, particularly spreading the chocolate filling without pulling apart the dough. Broke apart when cutting. Still, they looked nice patched up in the end and the doughy part was lovely and soft. Mine, however, weren't sweet enough by a long shot. I used Wholesome Zero Sugar - is that were I went wrong? Used Lily's dark choco chips and maybe should've opted for milk. I might try these again using a different filling. Made me really want jam, but I'm keto for medical reasons, so I've got to be strong. My 9-year-old is chowing them all while I type, so apparently I'm being far too critical.
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EmilyKrill says
Hhmmm. I've never used Wholesome Zero Sugar, so I it must be less sweet than Swerve. If you follow the recipe as written, then it's plenty sweet.
Here's a recipe for a similar cookie that has a Keto compliant fruit filling. https://www.resolutioneats.com/blog/low-carb-fruit-filled-cookie/
tamara says
Looks great - but cannot get the link for your fruit filled cookie above. Thanks!!
EmilyKrill says
Oh, sorry about that. That recipe isn’t on the website anymore. Every once in awhile I retire old recipes that aren’t popular with viewers. But you can use this rugelach dough and fill it with fruit jam instead of chocolate. Here’s a recipe for low carb jam: https://www.resolutioneats.com/blog/blueberry-jam/ .
CS says
Question. I’m looking for low carb sugar free but can tolerate gluten. Can I sub gluten (since I have it at home) with xantham? If so, same amount?
EmilyKrill says
It's fine if you leave the Xanthan Gum out, if you don't have it. It improves the texture, but isn't necessary for the recipe to work.
Mary Bostow says
Mmmm with a cup of tea or coffee that would be perfect for me ... An awesome recipe and I definitely want to try. Looks incredibly tasty !!! THANKS!
★★★★★
EmilyKrill says
Thanks! Let me know how you like it.
Tracy says
Omg I LOVE that skit! Soooo funny! And love that these cookies are low carb - a little less guilt for this season!
★★★★★
EmilyKrill says
Exactly!
Caitlyn Erhardt says
I have never had this before, but now I think I have too! Sounds so delicious!
★★★★★
EmilyKrill says
Try it! I think you'll like it.
Caroline says
These look like a great low carb variation.
EmilyKrill says
Thanks!
Valentina says
I love these! So pretty and great for Hanukkah. I thoroughly enjoyed watching "Toonces!" I don't remember that skit, but I definitely watched in the 80's. LOVE Steve Martin, too. 🙂
★★★★★
EmilyKrill says
Everyone needs a little Toonces in their life. So glad you thought it was funny too.
Jennifer R says
I've been testing out different Hanukkah cookie recipes and this one is definitely the best keto rugelach that I've found. Thanks for posting.
★★★★★
EmilyKrill says
Sure thing! I love making rugelach cookies.
Martha says
These were really good, but kind of a pain to make. I'll probably make them as a treat over the holidays though.
★★★★
EmilyKrill says
Yea, I hear you. It's worth the extra effort though. It's a great looking cookie when you do it right.