Keto Chocolate Rugelach

Low Carb Keto Chocolate Rugelach

4.8 from 9 reviews

This recipe for Keto Chocolate Rugelach is a low carb take on a classic Jewish pastry.




  • 1 cup super fine almond flour
  • 5 tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 7 tablespoons butter
  • 2 oz cream cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar



  • 1 teaspoon Swerve Granular
  • 1/8 teaspoon ground cinnamon
  • 1 large egg
  • 1 tablespoon water


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 1/2 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.



Keywords: Low Carb Chocolate Rugelach, Keto Chocolate Rugelach, Sugar-Free Chocolate Rugelach