Low Carb Blueberry Danish
Delight in the sweet, buttery goodness of this **Low Carb Blueberry Danish**, a guilt-free indulgence perfect for breakfast or dessert! Bursting with juicy blueberries and a creamy, tangy filling, this keto-friendly danish is crafted with a nutrient-rich almond and coconut flour dough, sweetened naturally with erythritol. The luscious cream cheese center is elevated by a refreshing hint of vanilla, while a touch of lemon juice in the blueberry mixture adds a citrusy zing. Ready in under an hour, this recipe is not only low in carbs but also gluten-free, making it an ideal treat for those following ketogenic or low-carb diets. Whether you savor it warm from the oven or at room temperature with a cup of coffee, this homemade blueberry danish is bound to become a new favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups erythritol sweetener
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter
- 8 ounces cream cheese
- 2 large egg
- 1.5 teaspoons vanilla extract
- 1 cup blueberries
- 1 tablespoon lemon juice
- 0.5 teaspoon xanthan gum
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, erythritol sweetener, and baking powder.
Melt 3 tablespoons of unsalted butter and add it to the dry ingredients along with 1 egg and 1 teaspoon of vanilla extract. Mix until a dough forms.
Chill the dough in the refrigerator for about 10 minutes, then roll the dough into 8 equal balls and flatten each into a disk on the prepared baking sheet, creating a slight indentation in each center to hold the filling.
In a medium bowl, beat the cream cheese, 1 egg, 0.5 teaspoon of vanilla extract, and 1 tablespoon of erythritol sweetener until smooth and creamy.
Spoon the cream cheese mixture evenly into the center of each disk.
In another bowl, combine the blueberries, lemon juice, and xanthan gum. Stir until the berries are evenly coated.
Distribute the blueberry mixture on top of the cream cheese filling on each danish.
Melt the remaining 1 tablespoon of butter and brush the edges of the dough with it.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the filling is set.
Allow the danishes to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Enjoy your low-carb blueberry danish warm or at room temperature.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 30.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 600 mg | 46% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 673 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.
