Low Carb Apricot Danish
Indulge in guilt-free decadence with this Low Carb Apricot Danish, a delightful pastry that's perfect for breakfast, brunch, or dessert. Crafted from a blend of almond and coconut flours for a gluten-free base and sweetened with erythritol, this Danish keeps carbs low without compromising on flavor. Creamy layers of cream cheese and vanilla pair beautifully with fresh, juicy apricots and sugar-free apricot preserves, creating a luscious filling wrapped in a golden, braided crust. Easy to prepare in under an hour, this show-stopping recipe is a healthy twist on a classic Danish, ideal for keto enthusiasts and anyone seeking a low-carb treat. Serve slightly warm to savor every mouthwatering bite of this irresistible creation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 1 cup Erythritol
- 0.5 teaspoon Salt
- 0.5 cup Butter
- 8 ounces Cream cheese
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 6 sliced Fresh apricots
- 0.5 cup Sugar-free apricot preserves
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt.
Cut the butter into small pieces and add to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
In a separate bowl, beat together cream cheese, 2 eggs, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
On a clean surface, roll out the dough into a rectangle about 1/4 inch thick.
Transfer the rolled dough onto the prepared baking sheet. Spoon the sugar-free apricot preserves down the middle of the rectangle.
Arrange the sliced apricots over the preserves, slightly overlapping them.
Fold the sides of the dough over the filling, overlapping them slightly in the center to form a braid pattern. Pinch the ends to seal.
Beat the remaining egg in a small bowl and brush over the pastry to give it a golden finish.
Bake in the preheated oven for 25 minutes, or until the pastry is golden and firm to the touch.
Let the Danish cool slightly before slicing and serving.
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.6 g | 362% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 18.4 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 743 mg | 57% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 637 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.
