Name: Sugar-Free Rugelach
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cups almond flour; 1/2 cup unsalted butter, softened; 1/4 cup granulated erythritol; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup sugar-free apricot jam; 2 tablespoons ground cinnamon; 1/4 cup chopped sugar-free dark chocolate; 1/4 cup chopped walnuts

Enjoy the scrumptious taste of rugelach without the guilt with this sugar-free version. Made with a flaky dough and a sweet cinnamon filling, these rugelach cookies are perfect for anyone looking for a healthier treat. With no added sugar, they are also suitable for those following a low-sugar or diabetic-friendly diet. Serve these delectable rugelach cookies at your next gathering or enjoy them as a satisfying snack with a cup of tea or coffee.

Ingredients

2 cups almond flour
1/2 cup unsalted butter, softened
1/4 cup granulated erythritol
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup sugar-free apricot jam
2 tablespoons ground cinnamon
1/4 cup chopped sugar-free dark chocolate
1/4 cup chopped walnuts

Directions

In a large mixing bowl, combine almond flour, softened butter, erythritol, vanilla extract, and salt. Mix well until a dough forms.
Divide the dough into two equal portions and shape each portion into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take one disc of dough out of the refrigerator and roll it out on a lightly floured surface into a 1/8-inch thick circle.
Spread half of the sugar-free apricot jam evenly on the rolled-out dough. Sprinkle half of the ground cinnamon, chopped sugar-free dark chocolate, and chopped walnuts over the jam.
Using a pizza cutter or a sharp knife, cut the dough into 8 equal triangles.
Starting from the wide end of each triangle, roll up the dough tightly. Place the rugelach cookies on the prepared baking sheet with the pointed end facing down.
Repeat the rolling process with the remaining dough and filling ingredients.
Bake the rugelach cookies in the preheated oven for 18-20 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the sugar-free rugelach cookies and enjoy!

Interesting Facts

Traditional rugelach cookies are made with a sweet and buttery dough filled with a mixture of nuts, fruits, and spices.

This sugar-free version uses almond flour as a base, making it gluten-free and low in carbohydrates.

Erythritol, a natural sugar substitute, adds sweetness to the dough without the calories and blood sugar spike.

Apricot jam provides a fruity and tangy flavor to the filling without the need for added sugar.

These sugar-free rugelach cookies can be stored in an airtight container for up to 5 days.