Keto Cream Cheese Danish (Print Version)
# Ingredients:
→ Crust Ingredients
01 -
1 teaspoon vanilla extract
02 -
2 large eggs
03 -
1/4 teaspoon salt
04 -
1/4 cup powdered erythritol, or any low-carb sweetener you prefer
05 -
1 teaspoon baking powder
06 -
1/4 cup unsalted butter, melted
07 -
1/4 cup coconut flour
08 -
2 cups almond flour
→ Filling Ingredients
09 -
1 large egg yolk
10 -
8 ounces cream cheese, softened
11 -
1 teaspoon vanilla extract
12 -
1/4 cup powdered erythritol
→ Optional Glaze
13 -
1/4 teaspoon vanilla extract
14 -
1-2 teaspoons heavy cream
15 -
2 tablespoons powdered erythritol
# Instructions:
01 -
Get your oven going at 350°F (175°C). Put parchment paper on a baking tray to stop sticking.
02 -
Combine almond flour, salt, baking powder, powdered erythritol, and coconut flour in a big bowl. Add eggs, vanilla, and melted butter. Stir until it becomes doughy.
03 -
Break the dough into 6-8 pieces. Roll each into balls, press them down a bit on the lined baking tray, then use your thumb or a spoon to make a dip in the middle of each.
04 -
Use a medium-sized bowl to whip together the cream cheese, vanilla, powdered erythritol, and egg yolk until it's silky smooth.
05 -
Spoon the cream cheese mix into the dips on the dough rounds. Spread it out lightly so it sits evenly in the center.
06 -
Put your tray in the oven and bake for about 18-20 minutes, or until the edges are golden and the center is set. Cool on the tray for 10 minutes, then transfer to a rack.
07 -
Stir the powdered erythritol, cream, and vanilla in a small bowl until smooth. Drizzle over the pastries once they've cooled.
# Notes:
01 -
They're low-carb, sugar-free, and gluten-free, so they work for keto diets.
02 -
Before popping them in the oven, toss on a few fresh berries for extra flavor.
03 -
Keep them in a sealed container in your fridge for up to five days.