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Raspberry Cream Cheese Danish Recipe

Raspberry Cream Cheese Danish Recipe
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★★★★★

4.9 from 26 reviews

Delight in these Raspberry Cream Cheese Danish pastries featuring a low-carb crust made from mozzarella, almond, and coconut flours, topped with a luscious cream cheese mixture and a vibrant raspberry swirl. Perfect for a keto-friendly breakfast or a sweet treat any time of day.

Ingredients

Scale

Crust Ingredients

  • 8 oz shredded mozzarella cheese (about 2 cups)
  • 2 oz cream cheese
  • 1 egg (room temperature)
  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • 1/3 cup ground golden flaxseed (or additional almond flour)

Cream Cheese Topping

  • 4 oz cream cheese
  • 1 egg
  • 4 tbsp Joy Filled Eats Sweetener (or an appropriate low-carb sweetener)
  • 1 tsp vanilla extract

Raspberry Topping

  • 3/4 cup frozen raspberries
  • 1.5 tbsp Joy Filled Eats Sweetener (or substitute sweetener)
  • 1/2 tsp glucomannan powder

Instructions

  1. Melt Cheese Base: Place shredded mozzarella and 2 oz cream cheese in a microwave-safe bowl. Microwave for 1 minute, then stir. Microwave again for 30 seconds, stir, and repeat for another 30 seconds until the mixture is fully melted and smooth, resembling cheese fondue.
  2. Prepare Dough: Mix in 1 egg and the combined flours (coconut, almond, and flaxseed). Transfer the dough onto wax paper and knead thoroughly by hand until well incorporated, or pulse in a food processor with a dough blade for even mixing.
  3. Shape Crust: Wet your hands to prevent sticking and press the dough into a large rectangular shape on parchment paper. Divide the rectangle into 8 equal pieces and place each piece on a prepared cookie sheet.
  4. Make Cream Cheese Topping: In a bowl or blender, combine 4 oz cream cheese, 1 egg, 4 tbsp sweetener, and 1 tsp vanilla extract until the mixture becomes smooth and creamy. Spread this evenly over each piece of dough.
  5. Prepare Raspberry Topping: Heat the frozen raspberries gently in a small saucepan or microwave-safe bowl. Stir in 1.5 tbsp sweetener, then sprinkle in 1/2 tsp glucomannan powder. Stir continuously until the mixture thickens and the glucomannan is dissolved. Spoon a small amount on top of each Danish and swirl it into the cream cheese layer.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the Danish pastries for 20-25 minutes until the cream cheese topping is set and the crust turns golden brown. Remove from oven and allow to cool to room temperature.
  7. Optional Serving Suggestion: For an extra indulgent touch, drizzle with a creamy lemon dessert sauce before serving.

Notes

  • You may substitute Joy Filled Eats Sweetener with erythritol, monk fruit, or any preferred keto-friendly sweetener.
  • Using room temperature eggs helps the batter blend more smoothly.
  • Wet your hands with water when handling the dough to prevent sticking.
  • If you don’t have glucomannan powder, you can omit it, but the raspberry topping will be less thick.
  • The crust recipe is low-carb and gluten-free, making this Danish suitable for ketogenic and gluten-sensitive diets.

Nutrition

Keywords: Raspberry Danish, Cream Cheese Danish, Low Carb Pastry, Keto Breakfast, Gluten-Free Danish, Raspberry Dessert

Find it online: https://trendytasterecipes.com/raspberry-cream-cheese-danish-recipe/