Low Carb Raspberry Cheese Danish
Indulge guilt-free with this delectable Low Carb Raspberry Cheese Danish, a perfect blend of creamy richness and fruity sweetness. Crafted with almond flour and erythritol for a keto-friendly twist, this recipe features a flaky, golden crust wrapped around a luscious cream cheese filling and vibrant fresh raspberries. The unique mozzarella-based dough and the hint of vanilla in the filling add irresistible flavor layers, while the zesty touch of lemon juice enhances the berries’ natural tang. Ready in under an hour, this gluten-free treat is perfect for brunches, snacks, or dessert — delivering indulgence without breaking your low-carb goals.
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Recipe Information
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)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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.
In a separate bowl, mix the almond flour, baking powder, and erythritol. Set aside.
Add the cream cheese to the melted cheese mixture and mix until smooth.
Beat the egg and vanilla extract together and add to the cheese mixture. Stir until well combined.
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.
Roll the dough into a rectangle, approximately 8x10 inches, on a sheet of parchment paper or a lightly floured surface using almond flour.
For the filling, beat together the cream cheese, egg yolk, vanilla extract, and erythritol until smooth.
Spread the cream cheese filling evenly down the center of the dough, leaving a 2-inch border on all sides.
Scatter the raspberries over the cream cheese mixture and sprinkle with lemon juice.
Fold the sides of the dough over the filling, overlapping slightly in the center. Press to seal the ends.
Transfer the danish to the prepared baking sheet and bake for 20-25 minutes or until the crust is golden brown.
Allow to cool for at least 10 minutes before slicing and serving. Enjoy your low carb raspberry cheese danish!
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 23.3 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1775 mg | 137% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 664 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.
