Keto Chocolate Rugelach
As the Festival of Lights approaches, delight your taste buds with a Keto-friendly twist on a traditional Hanukkah treat—Keto Chocolate Rugelach. These delightful, chocolate-filled cookies bring the joy of the season without compromising your Low-Carb lifestyle. Let’s dive into the world of guilt-free indulgence and celebrate Hanukkah with a sweet touch.
How to Make It
Step 1
Add the almond flour, coconut flour, xanthan gum, and salt to a food processor. Pulse to combine. Add the butter and cream cheese and pulse until crumbly.
Step 2
Crack the egg in a bowl and beat it slightly. Add half the egg into the food processor, along with the vinegar and vanilla extract. Process until just combined. You don’t want to process until it reaches a ball.
Step 3
Transfer the dough to a clean surface and bring it together using your hands. Wrap in cling film. Chill in the fridge for 1 hour.
Step 4
Preheat your oven to 350F/180C. Roll out the dough ball between 2 sheets of parchment paper into a rectangle that is 10 x 5 inches (25×12.5 cm). Pop it back in the refrigerator (still between 2 sheets of parchment paper) while you mix up the filling.
Step 5
Add the chocolate, cocoa powder, powdered allulose, and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted. Set aside.
Step 6
Take the rolled-out sheets of dough out of the refrigerator and peel off one of the parchment paper layers. Spread the chocolate mixture over the whole surface.
Step 7
Carefully roll the dough to form a log. If there are breaks in the dough, then just press them back together. Freeze the log for 10 minutes to help it firm up.
Step 8
Cut the logs into 1 ½ inch (3 cm) slices and place on a parchment-covered baking sheet. Brush the remaining egg over the tops of the cookies. Mix together cinnamon and granulated allulose and sprinkle on top of each cookie.
Step 9
Bake 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. Once baked, take the baking sheet out of the oven and allow to cool for 5 minutes. Serve with coffee or tea.
Ingredients
- Almond flour
0.5 cup
- Coconut flour
2.5 tbsp
- Baking Aids Xanthan Gum
0.5 tsp
- Salt
0.25 tsp
- Butter
3 tbsp
- Cream cheese
2 tbsp
- Raw egg
1 medium
- Vanilla extract
0.5 tsp
- Vinegar
1 tsp
- Dark chocolate bar, sugar free
60 g
- Cocoa powder
1 tbsp
- Allulose, powdered
1 tbsp
- Coconut oil
1 tsp