Description
Enjoy these low-carb cream cheese Danishes made with almond and coconut flour. Sweetened and filled with a creamy mixture, they offer a delicious guilt-free treat that satisfies your cravings while keeping your diet on track. Perfect for any time of day!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol (or your preferred low-carb sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol (for the filling)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (for the filling)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, and salt.
- In a separate bowl, whisk melted butter, eggs, and vanilla extract. Pour this mixture into the dry ingredients.
- Mix until a slightly sticky dough forms. Adjust with more almond flour if too wet.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Let cream cheese soften at room temperature.
- In a medium bowl, blend softened cream cheese, powdered erythritol, lemon juice, and vanilla extract until smooth. Adjust sweetness if desired.
- Roll the chilled dough between parchment paper to about 1/4 inch thick.
- Cut into 4×4 inch squares.
- Place a spoonful of cream cheese filling in the center of each square.
- Fold corners towards the center and pinch to seal.
- Place on a parchment-lined baking sheet and brush with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Let cool on the baking sheet for about 5 minutes before serving.
Notes
- Ensure the butter is not too hot when mixing with eggs to avoid cooking them.
- Adjust the sweetness of the filling according to your taste preference.
- For a more traditional Danish shape, fold the edges over the filling instead of pinching the corners.
- Prep Time: 30 minutes
- Cook Time: 25 minutes