Ingredients

Dough:
• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ¼ tsp sea salt
• 4 oz (½ cup) full-fat cream cheese, cold
• 3 tbsp cold butter or refined coconut oil, cubed
• 1 tbsp monk fruit–erythritol blend

Filling:
• ½ cup sugar-free apricot jam (homemade: simmer 1 cup chopped dried apricots in ¼ cup water + 1 tbsp lemon juice + 1 tbsp monk fruit blend until thick—cool completely)
• ½ cup sliced almonds, lightly toasted
• 1 tbsp monk fruit–erythritol blend
• ½ tsp cinnamon
• Optional: 1 tbsp unsweetened shredded coconut or chopped pistachios

Instructions

Make dough: Pulse almond flour, coconut flour, and salt in a food processor. Add cold cream cheese and butter; pulse until crumbly. Add sweetener; pulse until dough forms a ball. Divide in half, flatten into disks, wrap, and chill 1 hour (or freeze 30 min).
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Roll one disk between parchment to an 8–9″ circle (~⅛” thick). Peel top sheet.
Spread half the jam evenly over dough, leaving a ½” border. Sprinkle with half the almonds, sweetener, cinnamon, and optional add-ins.
Cut circle into 8–12 wedges (like a pizza). Roll each from wide end to tip. Curve into crescents. Place on sheet, point down.
Repeat with second disk. Chill assembled rugelach 15 min (prevents spreading).
Bake 18–22 min until golden at edges and lightly bronzed on top.
Cool 10 min—they crisp slightly as they cool but stay tender inside.