Ingredients:

  • 1 ½ cups (150 g) Fine Almond Flour (blanched)
  • ½ cup (60 g) Psyllium Husk Powder (Must be powder)
  • 1 tbsp (15 ml) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • 10 oz (280 g) Shredded Low-Moisture, Whole Milk Mozzarella
  • 4 oz (115 g) Cream Cheese (full-fat, cut into cubes, for dough)
  • ¼ cup (45 g) Granulated Keto Sweetener
  • 1 large Egg (lightly beaten, for dough)
  • 1 tsp (5 ml) Apple Cider Vinegar
  • 4 oz (115 g) Full-Fat Cream Cheese (softened, for filling)
  • ¼ cup (45 g) Powdered Keto Sweetener (for filling)
  • 1 large Egg Yolk
  • 1 tsp (5 ml) Pure Vanilla Extract
  • Zest of ½ Small Lemon
  • 1 large Egg (for egg wash)
  • 1 tbsp (15 ml) Water (for egg wash)
  • Optional Glaze: 2 tbsp powdered keto sweetener mixed with 1 tsp heavy cream

Instructions:

  1. Combine Filling: In a small bowl, whisk together the softened cream cheese (for filling), powdered keto sweetener, egg yolk, vanilla, and lemon zest until completely smooth. Cover and chill in the fridge while preparing the dough.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt, and granulated keto sweetener. Set aside.
  3. Melt Cheeses: Place the shredded mozzarella and cubed cream cheese (for dough) into a microwave-safe bowl. Microwave until fully melted and homogenous (60–90 seconds). Stir thoroughly.
  4. Incorporate Wet Ingredients: Add the melted cheese mixture, the lightly beaten egg, and apple cider vinegar to the bowl of dry ingredients.
  5. Form the Dough: Using a sturdy spoon or a stand mixer with a dough hook, mix quickly until a large, slightly sticky ball of dough forms. Do not overmix.
  6. Chill: Wrap the dough tightly or place it between two sheets of parchment paper. Flatten into a disc and refrigerate for a minimum of 30 minutes to firm up.
  7. Preheat and Prep: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  8. Roll the Dough: Place the chilled dough between two large sheets of parchment paper. Roll out evenly to about a ¼-inch (6 mm) thickness.
  9. Cut Shapes: Cut the dough into 6 equal squares (roughly 3.5 inches x 3.5 inches).
  10. Fill and Shape: Place a spoonful of the chilled cream cheese filling diagonally in the centre of each square. Bring two opposite corners of the dough up over the filling and pinch them very firmly together in the centre.
  11. Prepare Egg Wash: Whisk the remaining large egg with 1 tbsp of water. Brush the exposed dough edges of each Danish generously with the egg wash.
  12. Bake: Place the Danishes on the prepared baking sheet. Bake for 18 to 22 minutes, or until the edges are golden brown and the filling is set.
  13. Cool: Transfer the pastries to a wire rack immediately. Allow them to cool for at least 15 minutes.
  14. Glaze (Optional): If using the optional glaze, drizzle lightly over the cooled pastries just before serving.