Rugelach - Keto Style (A filled, rolled pastry) I made Almond Filled and Sugarfree Raspberry Filled

From my Instagram account photos
I'm more of a plain pastry, pie crusts, no fruit or flavoring kind of girl.  Because of that, I would opt for a pastry over a cookie any day.  But even pastries are usually too 'filled with fruity' to for me.  But when I make my own, I get to choose.  And I get to make them low carb and sugar free.

Rugelach is a word you might not know but a 'cinnamon spiral' or 'filled pastry roll' and you would recognize it.  The kind most people make with real sugar and flour already has the rest of the 'low carb ok' ingredients like cream cheese and butter so we are half way there.

For mine, I wanted to fill it with almond paste.  But store bought almond paste and marzipan are filled with sugar so I made my own.  I divided the dough in half and did half almond and half sugar-free raspberry jam.  Both were good but the water content of the raspberry filling made them flatten out, while the homemade almond paste kept its shape.

I liked them as they were with no glaze but my family is more normal than I am and like icing and frostings on their baked goods.  So I whipped up a simple glaze of confectioner style sweetener and a little almond milk...  Oh my, they were pretty!  And my husband gobbled them up - which he normally doesn't eat too many baked goods.  He declared these something I needed to make again soon.  Since I kept the second half of the homemade almond paste in the refrigerator, I can make them again this week.
Basic Pastry Dough - LC and SF
1 c almond flour
1/2 c coconut flour
1/2 t xanthan gum
dash salt
1/2 t vanilla extract
1 - 8 oz. pk. cream cheese
1/2 c butter

Similar to a Fathead Dough but without the mozzarella, just put the ingredients into a food processor bowl with an S blade and pulse until it comes together to make a dough (pretty quickly).  Wrap the dough in plastic wrap and chill until you are ready to use it.

When you know what filling you want, get out your dough, and divide it in half.  Roll it into a large circle, roughly 12 inches in diameter.  Sprinkle the filling you've chosen and then use a pizza roller/cutter to cut the dough into 12 triangle shaped pieces.  Start at the wide end and roll up your pastry, ending with the pointy triangle on top.  I used a metal icing spatula to help me roll up the filling smoothly.

Bake at 350 degrees on parchment paper for about 20-30 minutes depending on your oven and how big or thick your pastries are.  When they are a nice golden brown, remove from the oven and let them cool completely.

Depending on the filling you chose, you can top or drizzle with a glaze (mentioned in the paragraph above) or drizzle with melted sugarfree chocolate, cinnamon/sweetener mixture, cocoa, etc.  

Filling ideas:
Sugar free chocolate chips
Cinnamon and Sweetener Mixture
Chopped walnuts and/or pecans
Pumpkin Pie Filling
Sugarfree jams (note my opening paragraph for these)
Almond Paste

These are almond filled and no glaze... I love them this way as they aren't overly sweet to me.  But most people love them drizzled with a glaze and/or sliced almonds or even a powdered sweetener dusting.

The golden brown color... just the right time to take out of the oven

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