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cream cheese danish


My Keto danish can be made with my regular fathead dough, or with this recipe which omits the egg. I find that omitting the egg gives a denser, more traditional pastry texture to the danish. Both are tasty and use the same recipes for the filling and the glaze.


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dough

8 oz. shredded Mozzarella

4 oz. almond flour

1/2 tsp. baking powder

(1 tsp. for puffier dough)

1 egg (Omit for denser dough)

2 Tbs. powdered keto friendly sweetener


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filling

4 oz. cream cheese

1 egg

3 Tbs. keto friendly sweetener

1/4 tsp. vanilla


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Glaze

2 tbs. butter

1 tbs cream cheese

2 tbs. sweetener

1 tbs heavy cream

1/4 tsp. vanilla



 

For your filling, combine all ingredients in a big mixing bowl and whip with a hand mixer until thickened. You can also prepare the filling in a stand mixer with the whisk attachment. It will take a while for the mixture to thicken up so hang in there! If you find that your mixture will not thicken up, I go for a “toothpaste” consistency, you can add a dash of xantham gum. As always, a little goes a long way so add it very slowly. I usually just sprinkle in the smallest amount, keep whipping for at least 20 seconds before I add any additional xantham gum. Set your filling aside.



Begin assembling your dough by melting your shredded mozzarella in short bursts in the microwave. When using any type of a fathead dough, heating your cheese up too much will result in a greasy dough. I usually microwave it for 20 to 30 seconds at a time until it reaches the right melty consistency. You can find a very detailed tutorial about fathead dough here.

  • Mix your dry ingredients in a separate bowl and then mix in your cheese and your egg. you can mix all of your ingredients with a big wooden spoon or a spatula but at some point you’ll need to get in there with your hands and knead. It usually takes me a few minutes of kneading to get a completely smooth and well incorporated dough.

  • Roll your dough out between two pieces of parchment paper into a square. see my full fathead post for tips and techniques for rolling out fathead. spread the filling in the center third of the dough, you’ll want to leave the sides empty to trim and fold over the center. You can simply roll the sides over the filling but I find that trimming the edges and braiding them over the center gives the danish a “real” Danish look :)

  • To braid the dough simply take a knife or a pizza cutter or pastry cutter and slice the dough with no filling into strips, cutting from the edge of the filling to the outer edge in a straight line. Cut from the center out while keeping each strip connected to the center. See filling picture for reference. Try to get your strips the same width. Starting with one side, fold a strip over the center. Then from the other side, take one strip and fold it over the center and over the first strip. Keep repeating this process folding strips from each side, alternating, until you have folded them all over the center. You can trim any dough that extends beyond the Danish. I usually wait until after it’s baked to trim, then eat the pieces immediately:)

Bake your danish on a parchment lined baking sheet at 350 for 15-20 minutes. Every oven is different so give it a peek at 15 and go from there. Fathead dough can be finicky. I place my sheet on the bottom rack since my heating element is at the top. This lets the danish cook thoroughly without getting too browned on top. Your oven may have the heating element on the bottom and you'll want to put your sheet in the center. For the glaze I simply melt all the ingredients in a small saucepan on low. I stir everything together as the ingredients warm and then set it aside when the glaze is fully mixed. Drizzle your glaze over the danish after it has cooled.

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Storage tips! I store any fathead dough based treat in a gallon ziplock or any other airtight container in the fridge. If you won’t be enjoying your danish within a week you can also freeze it! Just slice it into 2 inch servings first and then freeze in a ziplock or any freezer safe storage container. To reheat simply place on a microwave safe plate and zap for 30 seconds. You may need more time but start slow. I also reheat at defrost level for 2 minutes. I’m not trying to heat it up too much, just un-freeze. :)

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More dessert ideas


flourless double chocolate muffins

keto toaster strudel


Nutrition information

Calories: 204

Fat: 16.2 grams

Carbohydrates: 3.2 grams ( -.8 g. fiber) 2.4 g. net carbs

Protein: 11.3 grams

This nutrition information is calculated based on one serving, 1/8th of a danish, using my specific ingredients. Certain ingredients, almond flour and cream cheese in particular, can have wildly different carbohydrate counts. Use this information as a guide but always calculate your own macros. I use the free version of My Fitness Pal. It has a great recipe builder on the website and does all the math for you.

I used Philadelphia brand cream cheese, the 5 simple ingredients variety, and Kirkland brand Almond Flour. :)