Keto Raspberry Cheese Danish
Indulge in the decadence of a Keto Raspberry Cheese Danish, a low-carb twist on a classic pastry that's as satisfying as it is guilt-free. This recipe features a buttery almond and coconut flour crust, perfectly balanced with a creamy, tangy filling of vanilla-infused cream cheese and a touch of zesty lemon. Fresh raspberries add bursts of juicy sweetness, while erythritol keeps the dessert keto-friendly without compromising flavor. Prepared in under an hour, this flaky and golden Danish is ideal for breakfast, brunch, or a delightful dessert. With easy-to-follow steps and only 8 servings, the Keto Raspberry Cheese Danish is a crowd-pleaser that fits seamlessly into a healthy lifestyle. Serve warm for the ultimate treat that everyone will savor!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.25 cup erythritol
- 1 teaspoon baking powder
- 0.5 cup butter
- 1 egg
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.5 cup fresh raspberries
- 1 egg white
- 2 tablespoons powdered erythritol
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine 1.5 cups of almond flour, 2 tablespoons of coconut flour, 0.25 cup of erythritol, and 1 teaspoon of baking powder.
Melt 0.5 cup of butter and add it to the flour mixture along with 1 egg. Stir until a thick dough forms.
In a separate bowl, beat 8 ounces of cream cheese using a hand mixer until smooth.
Add 2 tablespoons of powdered erythritol, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the cream cheese. Mix until fully incorporated.
Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/4-inch thick.
Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
Scatter 0.5 cup of fresh raspberries over the cream cheese layer.
Gently fold the edges of the dough over the filling to create a border.
In a small bowl, beat 1 egg white and brush it over the edges of the dough.
Transfer the Danish to the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
Allow the Danish to cool on a wire rack for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 19.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 602 mg | 46% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 646 mg | 14% | |
*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.
