Keto Danish Recipes

KETO DANISH PASTRY (WITH CHIA RASPBERRY JAM!)

Steps:

• Whip up a batch of our raspberry chia jam, or desired filling of choice (see post for more recs!). The jam takes time to cool, so you can prep everything ahead (dough included) and assemble when needed.
• Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (ps it keeps up to 3-4 days in the fridge).
• Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
• (VIP: please see post for assembly pictures and visual reference!). Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 8x12 inches in size. Trim top corners using a pastry wheel or knife, add pecans and chia jam to the center of the dough. Cut slanting strips (roughly 3/4-1 inch each), fold the top and cris-cross the strips.
• Brush with egg wash and bake for 18-25 minutes (I did 20), until the pastry is nice and golden.
• While your danish pastry is in the oven, cream together with an electric mixer the cream cheese and butter until light and fluffy. Beat in the powdered sweetener, vanilla extract and salt. If you want it more of a drizzling consistency, add a few teaspoons of almond milk to thin it out.
• It's best served warm straight from the oven, with a generous drizzle of cream cheese glaze. But it also does re-warm very well.

STRAWBERRY KETO DANISH

Steps:

• Place the strawberries, water and erythritol in a small saucepan on a medium heat. Cook for a couple of minutes until the strawberries are soft. You may need to add more water if the mixture is too dry.
• Place the mozzarella and cream cheese in a bowl and microwave for 30 seconds. Stir and microwave for 30 more seconds and stir. Repeat for another minute until the cheese is melted and smooth.
• Mix in the almond flour, baking powder, powdered erythritol and egg. Mix thoroughly until you have a dough with even colour. Get mixing with your hands if need be.
• Roll the dough between two layers of parchment paper into a large rectangle shape.
• Cut into 6 pieces.
• Spoon the strawberry mixture onto one half of the rectangle pieces. Fold the dough over the topping and press down around the edges. I use a fork to seal the edges and give the danish pastries a pattern.
• Place the sealedrectangles onto a parchment paper lined baking paper and bake at 180C/350F degreesfor 20-25 minutes until golden.
• Remove and set aside to cool.
• Mix the glaze topping until a blender until smooth. Drizzle or pipe over the Danish pastries.

KETO DANISH

Steps:

• Preheat oven to 400 degrees F.
• To make the dough, place the mozzarella and the cream cheese in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well with a spatula. Add the egg and stir to combine well. Add the powdered pork rinds and combine well.
• Divide the dough into 4 equal portions.
• Place a greased piece of parchment paper on a cookie sheet.
• Place one ball of dough the dough on the greased piece of parchment paper and pat out with your hands to make a large circle shape, about 4 by 4 inches. Pinch the outsides to create a crater in the center. Repeat with dough so you have 4 circles placed 1 inch apart from each other.
• Make the cinnamon filling by placing the melted butter, natural sweetener and cinnamon in a small bowl and use a fork to combine well. Divide the mixture into the center of each circle.
• Fold the outer ½ inch of the circle into the center to make a danish shape that has a well in the middle for the cream cheese filling.
• Make the cream cheese filling by placing the softened cream cheese and natural sweetener in a bowl. Mix well to combine. Divide this mixture evenly into the middle of each danish.
• Place the cookie sheet with the danishes in the oven to bake for 9 -11 minutes or until the danishes are golden brown and dough is fully cooked. Remove from oven and allow to cool for 15 minutes.
• Meanwhile make the glaze by placing the natural sweetener in a small bowl, add just enough almond milk to make a thin glaze. If it gets too thin, add a tablespoon of natural sweetener, and if it is too thick, add a splash of almond milk.
• Once the danishes are cool, drizzle glaze over and sprinkle with crushed almonds if desired.