Tender almond flour pastry filled with a sweet poppy seed filling. The traditional Jewish cookie gets a low carb, grain-free makeover.
No, no, I haven’t suddenly converted to Judaism. This recipe is by special request from my friends at A Sweet Life Diabetes Magazine. They are, in fact, Jewish, and wanted a healthy, low carb version of the traditional Purim cookie. I was more than happy to oblige, given that I’ve seen several yummy looking hamantaschen recipes on a number of recipe blogs. You have to hand it to Jewish bakers, they know great pastry. I am not being flip when I say that. In my experience, some of the tastiest baked goods come out of Jewish bakeries. Rugelach, babka, and challah, to name a few. And hamantaschen, little triangular cookies filled with any number of possible fillings. Not that I can eat any of these things now without giving them a major overhaul. Maybe rugelach should be next on my list.
I was intrigued by the idea of making the traditional sweet poppyseed filling. I haven’t had too may poppy seed sweets in my day but when I have, I’ve always quite liked them. But if you aren’t a poppyseed fan or you’d prefer to have fruit-filled pastries, try using my low carb raspberry chia seed jam instead. Either way, the results will be delicious.
Please see my Low Carb Hamantaschen recipe on A Sweet Life Diabetes Magazine.
Judith says
From the moment I had my first bite of hamantaschen, I was hooked. That was about 45 years ago when I first moved to the lower east side of Manhattan. Although, I indulged occasionally while in NY, it has now been over 20 years (except in my dreams).
I look forward to baking up some of these angels. Thanks.
Carolyn says
Hope they live up to your old memories of the ones in Manhattan!
Jules says
If you can come up with a low-carb[less] rugelach I will praise your name from the mountaintops!!!!!!
Ready, set, go! 😀
Carolyn says
I adore rugelach. I have to try it!
sue in CA says
so excited about this recipe! My Austrian grandmother made cookies like this at Christmas except, of course, with sugar, traditional flours AND raspberry or apricot fillings. I have not made them in years because it was so high carb. Now I can make these and feel the connection with grandma .. and hubby can have his fave cookies again.
Denise says
I’m gonna plotz!!!! And I’m not even Jewish!
I second the rugelach proposal.
Thanks Carolyn
Denise says
What a yummy cookie – I really appreciate how light they are. The dough was easy to work with. A quick question – there’s no mention of the orange zest in the instructions although it’s listed as an ingredient for the filling.
Tory says
I just searched for Rugelach here on your site hoping you might have posted a version before I became a devoted reader… So glad to see you’re considering a low carb makeover! I’ve had a wonderful recipe for over 40 years from a neighbor’s cousin, but it doesn’t exactly fit our current lifestyle…. I’ll make some to share since it’s Christmas, but am anxiously awaiting the Carolyn touch!
Thanks for all you do, and have a wonderful Christmas with your family!
Tory
Carolyn says
You too, Tory. I actually tried rugelach but wasn’t satisfied with how they turned out. I need to try again.
Tory says
I have great faith in you Carolyn! You help keep us all on the straight and narrow.. In the meantimeI I’ll give the Hammantaschen a try! Thanks!
Amy Weinstein says
Can I have the recipe I don’t see one here. Thank you
Carolyn says
Please click the link that says “Please see my…”
Baker Judy says
I am craving challah. I hope you develop a recipe for it!
Jenny says
I saw the recipe makes about 18 cookies but how many are considered a serving? Thanks in advance!
Carolyn says
That’s the breakdown for each individual cookie. So 1 cookie is technically a serving, although you could probably have two if you felt like it fit your diet.