Low Carb Raspberry Cheese Danish

Indulge in the perfect combination of sweet and tangy with this Low Carb Raspberry Cheese Danish. Crafted with a unique almond flour and shredded mozzarella dough for a delicate, golden crust, this keto-friendly pastry is filled with a luscious cream cheese mixture and fresh, juicy raspberries. Sweetened with erythritol and infused with a hint of vanilla, every bite is guilt-free yet decadently satisfying. Quick and easy to prepare in just 20 minutes, this danish is baked to perfection in under half an hour, making it an irresistible treat for breakfast, brunch, or an afternoon snack. With its low-carb, gluten-free base and naturally tart raspberry filling, this recipe is a delight for those seeking a healthier twist on a classic favorite!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 1 teaspoon Baking powder
• 2 tablespoons Erythritol sweetener
• 1.5 cups Mozzarella cheese, shredded
• 4 ounces Cream cheese
• 2 tablespoons Butter
• 1 unit Egg
• 1 teaspoon Vanilla extract
• 0.5 cup Raspberries, fresh
• 1 teaspoon Lemon juice
• 4 ounces Cream cheese (filling)
• 1 unit Egg yolk
• 1 teaspoon Vanilla extract (filling)
• 2 tablespoons Erythritol sweetener (filling)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a microwave-safe bowl, combine the mozzarella cheese and butter. Microwave for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring after each, until fully melted and combined.

Step 3

In a separate bowl, mix the almond flour, baking powder, and erythritol. Set aside.

Step 4

Add the cream cheese to the melted cheese mixture and mix until smooth.

Step 5

Beat the egg and vanilla extract together and add to the cheese mixture. Stir until well combined.

Step 6

Gradually add the dry ingredients to the cheese mixture, stirring until a dough forms. If the dough becomes too difficult to stir, knead it with your hands until smooth.

Step 7

Roll the dough into a rectangle, approximately 8x10 inches, on a sheet of parchment paper or a lightly floured surface using almond flour.

Step 8

For the filling, beat together the cream cheese, egg yolk, vanilla extract, and erythritol until smooth.

Step 9

Spread the cream cheese filling evenly down the center of the dough, leaving a 2-inch border on all sides.

Step 10

Scatter the raspberries over the cream cheese mixture and sprinkle with lemon juice.

Step 11

Fold the sides of the dough over the filling, overlapping slightly in the center. Press to seal the ends.

Step 12

Transfer the danish to the prepared baking sheet and bake for 20-25 minutes or until the crust is golden brown.

Step 13

Allow to cool for at least 10 minutes before slicing and serving. Enjoy your low carb raspberry cheese danish!

Nutrition Facts

Serving size	(803.3g)

Amount per serving	% Daily Value*
Calories	2549.6

Total Fat 216.3g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 806.2mg	0%
Sodium 2455.3mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 23.1g	0%
Total Sugars 23.3g
Protein 91.7g	0%

Vitamin D 70.7IU	0%
Calcium 1774.7mg	0%
Iron 8.9mg	0%
Potassium 664.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 13.5%

Carbs: 14.6%