So, I feel like Hanukkah is actually the most keto of all the holidays (unless there’s some sort of butter holiday I don’t know about). I mean, everything is fried in oil! The only problem with almost all Hanukkah treats, is that they’re also super carb-rich. Obviously, I wanted to change this. Last year, I made a low carb rugelach with pecan flour. It was difficult to work with, but suuuuper tasty.
I decided to switch things up a bit this year, and make a low carb rugelach, suitable for any keto Hanukkah celebration, without nuts. Last spring, I found out I was allergic to almonds, and a few other nuts, so I’ve been trying to eliminate nuts from my baking as much as possible. This has also made my recipes a lot less expensive (yay!). This dough is not the easiest thing to work with, but the finagling is totally worth it. Seriously, I’m becoming so obsessed with these.
Nut free baking also makes these recipes a bit more accessible (hah, we’re now at grain free, gluten free, nut free, soy free, sugar free, low carb for these… that’s pretty accessible), so I hope a bunch of you get to enjoy these! Now if only I could figure out a way to make keto sufganiyot…
Baking tips for Low Carb Rugelach:
- I filled these with cinnamon “sugar” (Swerve), because cinnamon is the best thing ever, but you could easily use dark chocolate chips, or a low sugar jam.
- These are juuuust sweet enough, but for a little more oomph, sprinkle more sweetener on before baking!
- The dough might be a little difficult to work with at first, but chilling in the freezer for about 20 minutes makes it much easier!
- No, mine are not pretty…but they taste so good, it really doesn’t matter!
- CM tried one of these and had no idea they were low carb – score!
Ingredients
-
For the dough:
- 4 ounces (8 tbsp) cream cheese, so yes...half a package
- 2 tbsp butter
- 2 tbsp Swerve, or other granulated sweetener
- 1 egg
- 6 tbsp coconut flour
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For the filling:
- 2 tbsp Swerve, or other granulated sugar substitute
- 1 tbsp cinnamon
- (or, one of the options mentioned in the notes!)
Method
- Preheat oven to 350F.
- Cream together cream cheese, butter and Swerve.
- Mix in egg until completely incorporated.
- Gently stir in coconut flour. Once thoroughly mixed, let the dough rest in the freezer for about 20 minutes.
- Remove dough from freezer and shape: I found it easiest to make rounds (I got 12 out of this recipe), sprinkle one side with filling mixture, and then roll them up. If you find a better way, I'd love to hear it in the comments!! :D
- Bake for 15 minutes, until the edges are golden brown.
- Let rest for at least 10 minutes, for the cookies to set.
- Chag Urim Sameach!!
