These were heavenly — truly one of the best things I’ve made in a while!
And the best part? Each Danish is only about 2.5 net carbs
Ingredients
Keto Danish Dough
2 cups almond flour
1 tbsp baking powder
2 tsp sugar substitute (such as Lakanto)
1/4 tsp salt
2 1/2 cups shredded mozzarella cheese
2 oz cream cheese
3 tbsp salted butter
1 egg
1 tsp vanilla extract
Cream Cheese Filling
6 oz cream cheese
2 tbsp sugar substitute (Lakanto)
1 egg yolk
1 tbsp heavy whipping cream
1 tsp vanilla extract
8 tbsp sugar-free strawberry jam
Egg Wash
1 egg white, lightly beaten
1 tbsp water
Directions
Make the Dough
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, combine almond flour, baking powder, sweetener, and salt; set aside.
In a microwave-safe bowl, add mozzarella, cream cheese, and butter.
Microwave for 1 minute, stir, then continue heating in 30-second intervals until fully melted and combined.
Stir in the egg and vanilla extract until smooth.
Add the dry ingredients to the cheese mixture and mix until a slightly sticky dough forms.
(Wearing gloves helps keep it from sticking to your hands!)
Divide the dough into 16 equal portions.
Roll each into a ball, flatten slightly, and press an indent in the center.
Bake for 5 minutes, then remove and let cool.
Make the Filling
In a mixing bowl, combine cream cheese, sweetener, egg yolk, heavy cream, and vanilla.
Beat with a hand or stand mixer until smooth and creamy.
Assemble
Once the dough has cooled, press the indents again to reinforce them.
Spoon the cream cheese mixture evenly into each Danish.
Add about 1 1/2 tsp sugar-free strawberry jam on top.
Brush the edges with the egg wash.
Bake for 16–18 minutes, until lightly golden.
Check at the 10–12 minute mark to avoid overbaking.
Let cool slightly before enjoying.