Description
This Keto Danish recipe offers a low-carb, gluten-free twist on the classic Danish pastry. Made with a unique blend of mozzarella and cream cheese-based dough, almond and coconut flours, and a sweetened cream cheese filling studded with fresh blueberries, this pastry is perfect for a guilt-free indulgence. The recipe includes an optional buttery glaze for added shine and sweetness, plus detailed instructions for creating a braided centerpiece perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients:
- 8 oz shredded mozzarella (about 2 cups)
- 2 oz cream cheese
- 1 egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flaxseed or additional almond flour
- 1 tbsp Joy Filled Eats Sweetener (or preferred keto-friendly sweetener alternative)
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup Joy Filled Eats Sweetener (or preferred keto-friendly sweetener alternative)
- 3/4 cup fresh or frozen blueberries (do not thaw if using frozen)
Optional Glaze:
- 1 tbsp softened butter
- 1 tbsp finely ground sweetener
- 1/4 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the Danish pastry.
- Melt Cheese: Place shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave for another 30 seconds and stir again. Repeat microwaving for 30 seconds until the cheese is fully melted and smooth, resembling a fondue in texture.
- Prepare Dough: Add the melted cheese along with almond flour, coconut flour, ground golden flax (or extra almond flour), egg, sweetener, and vanilla to a food processor. Process with the dough blade until the mixture becomes a uniform color and dough-like consistency. If you don’t have a food processor, mix the ingredients in a bowl with a wooden spoon, then knead by hand on wax paper until fully combined.
- Shape Dough: Wet your hands and press the dough into a roughly 9×12 inch rectangle on a parchment-lined baking sheet, making sure the surface is even.
- Make Cream Cheese Filling: In the same food processor (no need to clean) or a medium bowl, combine softened cream cheese, vanilla, egg, and sweetener. Blend or mix with an electric mixer until smooth and creamy.
- Assemble Danish: Spread the cream cheese filling down the center of the dough rectangle. Use a spatula to keep the filling in place as it may spread slightly. Sprinkle blueberries evenly over the filling.
- Braid the Edges: Using a sharp knife, cut one-inch strips along both long edges of the dough, parallel to the filling. Alternate folding these strips over the filling, crisscrossing like a braid down the length of the pastry.
- Bake: Place the Danish in the preheated oven and bake for 40-45 minutes, or until the dough is golden brown and the cream cheese filling is set without wobbling.
- Prepare Optional Glaze: In a small bowl, mix softened butter, finely ground sweetener, and vanilla. Transfer to a piping bag or use a spoon to drizzle or spread over the warm Danish for a shiny glaze. For a less melted glaze, allow the Danish to cool to room temperature before applying.
Notes
- Joy Filled Eats Sweetener can be substituted with other keto-friendly sweeteners like erythritol, monk fruit sweetener, or stevia, adjusting sweetness to taste.
- If using frozen blueberries, do not thaw before adding to keep the filling from becoming too watery.
- To knead the dough by hand effectively, use wet hands or parchment paper to prevent it from sticking.
- The glaze recipe yields a small amount; double or triple if more glaze is desired.
- This Danish freezes well after baking; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: Keto, Low-Carb, American
Keywords: Keto Danish, Low Carb Pastry, Gluten Free Danish, Blueberry Danish, Cream Cheese Danish, Keto Breakfast, Low Carb Dessert
