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Who can resist a delicious cheese Danish? There is something about the combination of flaky pastry, sweet tangy filling and that sweet, sweet glaze that just hits every single one of my spots.
These low-carb and keto danishes are so good that you won’t feel like you’re eating any kind of substitute. Instead, you’re eating one of the most decadent danishes that you ever experienced. Truly. Enjoy!
How to Make Nut-Free Keto Danishes
If you can't eat nuts, substitute the almond flour with an equivalent amount of ground sunflower seeds (weigh with a kitchen scale). Alternatively, you can use 1/4 cup (30 g/ 1.1 oz) to 1/3 cup (40 g/ 1.4 oz) of coconut flour. Start with less and add more if the dough is too wet.
Hands-on Overall
Serving size Danish
Nutritional values (per serving, Danish)
Net carbs4.3 grams
Protein11.6 grams
Fat23.1 grams
Calories263 kcal
Calories from carbs 6%, protein 17%, fat 77%
Total carbs5.8 gramsFiber1.5 gramsSugars2.5 gramsSaturated fat11.2 gramsSodium409 mg(18% RDA)Magnesium38 mg(10% RDA)Potassium168 mg(8% EMR)
Ingredients (makes 8 Danishes)
Pastry:
Filling:
- 3/4 cup cream cheese (180 g/ 6.4 oz)
- 1/4 cup granulated Swerve or Erythritol (50 g/ 1.8 oz), or to taste
- 1 tsp lemon juice
- 1 tsp sugar-free vanilla extract
- 1 egg yolk
Glaze:
- 1 tbsp cream cheese (15 g/ 0.5 oz)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1 tbsp Swerve or Erythritol (10 g/ 0.4 oz)
- 1 tbsp heavy whipping cream (15 ml)
- 1/4 tsp sugar-free vanilla extract
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Start with the filling by placing all ingredients in the bowl of your stand mixer and whipping until smooth and creamy.
- Place the mozzarella and cream cheese into a large microwave safe bowl and heat on high for 1 minute. Stir and then heat in bursts of 30 seconds until melted. Stir and then add egg and dry ingredients, mixing until well combined.
- Knead dough until smooth. Divide in half and then roll out to about 5 mm/ 0.2" thick. Cut into even squares and make a slit in each corner, towards the centre.
- Place a dollop of filling in the centre of each Danish and then twist the corners to how you like them.
- Bake for 12 to 15 minutes. While they cook, place the glaze ingredients into a small saucepan. Melt over medium heat until smooth and combined.
- Place the glaze in a piping bag and drizzle over the danishes when they come out of the oven, or simply drizzle with a teaspoon.
- You can eat them warm or let them cool down.
- Store in a covered container, in the fridge for up to 5 days.
Ingredient nutritional breakdown (per serving, Danish)
| Net carbs | Protein | Fat | Calories |
|---|
| Mozzarella cheese (low moisture, for pizza) |
| 1.4 g | 5.9 g | 4.9 g | 73 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.3 g | 1.1 g | 9 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.1 g | 5.3 g | 59 kcal |
| Coconut flour, organic |
| 0.3 g | 0.4 g | 0.4 g | 9 kcal |
| Baking powder, gluten-free |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.7 g | 1.6 g | 6.3 g | 55 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Egg yolk, fresh |
| 0.1 g | 0.3 g | 0.6 g | 7 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.1 g | 0.5 g | 5 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0 g | 0 g | 0.7 g | 7 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, Danish |
| 4.3 g | 11.6 g | 23.1 g | 263 kcal |
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