Keto Blueberry Danish
Indulge your sweet tooth while staying on track with your low-carb lifestyle with this delectable Keto Blueberry Danish recipe! Featuring a buttery almond flour dough enriched with melted mozzarella and cream cheese, these delicate pastries are the perfect balance of fluffy and chewy. Each Danish is filled with a luscious blueberry compote, lightly sweetened with erythritol and brightened with a hint of lemon juice, creating a burst of fruity flavor in every bite. With just 20 minutes of prep time and a quick bake in the oven, these gluten-free, sugar-free treats are as easy to make as they are to enjoy. Perfect for breakfast, dessert, or an on-the-go snack, these Keto Blueberry Danishes are sure to become a favorite for anyone craving a guilt-free indulgence. Sprinkle with powdered erythritol for a dazzling finish that’s as delightful to look at as it is to eat!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 4 oz cream cheese, softened
- 1.5 cups mozzarella cheese, shredded
- 1 egg, large
- 2 tbsp butter, unsalted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp erythritol sweetener
- 1 cup blueberries, fresh or frozen
- 1 tsp lemon juice
- 2 tbsp powdered erythritol, for topping
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the softened cream cheese and shredded mozzarella cheese. Microwave for about 1 minute, stirring every 20 seconds, until fully melted and combined.
In a separate bowl, whisk together the almond flour and baking powder. Add this to the cheese mixture along with one beaten egg and vanilla extract. Mix thoroughly until a dough forms.
On a clean surface, roll the dough into a log shape and divide it into 8 equal pieces. Roll each piece into a ball and place them evenly spaced on the prepared baking sheet.
Use your thumb or a small spoon to create an indentation in the center of each dough ball, forming a small well.
In a small saucepan over medium heat, combine the blueberries, lemon juice, and erythritol sweetener. Cook for about 3 minutes until the blueberries release their juices and the mixture thickens slightly.
Spoon a small amount of the blueberry mixture into each well of the dough.
Bake the Danish in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Allow the Danishes to cool for at least 10 minutes on a wire rack.
Before serving, sprinkle the tops with powdered erythritol for a touch of sweetness and a beautiful finish.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 168% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 27.6 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1666 mg | 128% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 436 mg | 9% | |
*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.
