Keto Cheese Danish

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Look at this GORGEOUS Keto Cheese Danish! Perfect for brunch or to batch cook for a morning keto breakfast on the run.

Course Breakfast, Dessert, luncheon

Cuisine American

Keyword apricot, cheese danish, Keto Breakfast, raspberry

Prep Time 30

Cook Time 30

Resting Time 10

Servings

Calories 193kcal

Author The Kellie Kitchen

Ingredients

FatHead Dough

1 ½ cup mozzarella shredded
1 oz cream cheese
¾ cup almond flour
2 tbsp oat fiber or psyllium husk
1 tsp baking powder
1/2 tsp salt
1 egg room temperature

Cheese Filling

7 oz cream cheese room temperature
1/2 cup low carb sweetener, powdered Lakanto monkfruit blend
1/2 tsp vanilla
2 Tbsp low carb jam Good Good Brand

Egg Wash

1 tbsp egg

Drizzle (optional)

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Fathead Dough

Place mozzarella cheese and cream cheese in a large microwave safe bowl. Heat the cheeses together in microwave on high for 30-60 seconds. Remove the bowl from the microwave and stir. Continue to repeat the microwave heating until all the cheese is completely melted and combined.
Next, add the room temperature egg to the melted cheese and stir with a rubber spatula until fully mixed. Add in the almond flour, baking powder, salt and oat fiber (or psyllium husk), then continue to knead the dough mixture until fully combined and resembles a ball of dough.
Place the ball of dough in the middle of the baking sheet. Place another sheet of parchment paper over the dough. Press the dough out into a large rectangle using your hands or top with another piece of parchment paper and roll out using a rolling pin.
Rectangle should be 10-12” long and 8” wide. Fold up 1/4" of the edge all the way around the dough to form a dam. Using a fork prick a few holes in the bottom of the dough.
Bake the crust at 350* for 15 minutes. Remove from oven and using a butter knife or the edge of a fork press the inner edge of the dam to create an inner well to hold the cheese filling.
Set aside to cool as to not melt the cheese filling in the next step while spreading.

Cheese Filling

In a large bowl place the softened cream cheese, vanilla and powdered low carb powdered sweetener. Using a hand mixer, cream those ingredients together.

Assemble

The sides of the danish should form a dam to hold the filling in the center as the danish cooks. Spoon and gently spread the cheese filling in the center of the dough.
Cheese filling should reach all the way to the inner edge of the dough. Dollop low carb jam on top of the cheese filling. Gently swirl the jam into the sweet cheese.

Egg Wash

Using a fork, whisk an egg for the egg wash. Using a pastry brush, wash the edges of dough completely with the egg wash. You may not use the complete egg.
Place danish in the oven for 15 mins at 350*.
Remove from oven and let the cheese danish cool a bit before you slice and serve.

Notes

A block of cream cheese usually comes as an 8oz block when I buy it at the store. This recipe is set up so that you will use just 1 oz for the dough and the other 7oz for the sweet cheese filling.

Using fresh berries or a low carb jam is a delightful addition to this Keto Cheese Danish. I like the brand Good Good Jam readily available online in several varieties.

**For the Fathead dough I have been using a food processor for ease. Add the melted cheese along with all the other dough ingredients to a food processor and pulse a few times. Then let the food processor run for 15-30 seconds for fabulously formed dough. Scrape from the food processor and wrap in plastic wrap to chill until ready to use. I chill mine for at least 1 hour.

This has been quite a game changer for me and I'm loving the ease of food processor fathead dough. Try it!

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