Simple Keto Danish Pastry (Nut Free And Gluten Free)
Simple Keto Danish Pastry
This recipe is designed to teach everyone how to make simple keto Danish pastries
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Servings: 13 Danishes
Calories: 244kcal
Ingredients
- 126 grams coconut flour (1cup)
- 15 grams baking powder (1TBS)
- 1 gram salt (1/4tsp)
- 82 grams granulated sweetener, (7TBS) adjust to taste I use classic monkfruit sweetener
- dry spices or seasonings of choice, optional
- 4 large eggs, room temperature
- 11 TBS room temperature butter, softened
- 74 grams plain yogurt or sour cream, room temperature (1/3cup)
- 2 tsp vanilla extract, adjust or change to taste
Filling
- 6 oz room temperature cream cheese, softened
- 69 grams granulated sweetener of choice (6TBS) I use granulated monkfruit sweetener
- 1 tsp vanilla extract, adjust to taste
Glaze, Optional
- 108 grams powdered sweetener (3/4cup) I used powdered monkfruit allulose blend
- 30 mililliters room temperature milk of choice (2TBS)
- 1/2 tsp vanilla extract
Instructions
- Place dry ingredients in a large food processor or mixing bowl. Pulse or sift until combined and without lumps
- Add eggs and pulse/mix until fully combined and all the dry ingredients are moist. Add the butter and process/mix until fully combined and smooth. Scrape down the sides of the bowl as needed
- Add yogurt and vanilla. Process/mix until fully combined and a smooth dough has formed. Scrape down the sides of the bowl as needed
- Form dough into a ball and massage 2 minutes to fully incorporate the ingredients. Form dough back into a ball and place into a bowl. Let dough sit at room temperature 10 minutes to absorb any extra moisture
Filling
- Place cream cheese in a medium mixing bowl and beat on medium speed about 1 minutes or until smooth
- Scrape down the sides of the bowl. Add the sweetener and vanilla. Beat on low 10 seconds then on medium about 30 seconds or until fully combined and smooth. Scrape down the sides of the bowl as needed. Set aside
Assemble
- Line clean worksurface or baking sheet with parchment paper. Scoop dough out into 13 portions and place onto worksurface/baking sheet. Roll each portion into a smooth ball. Flatten the ball into the desired size shape and thickness
- Use fingers or the back of a tablespoon and create an indention in the center of the Danishes. Scoop about 2 tsp of the filling into the indentions and use a knife to even the top of the filling
- Preheat air fryer to 350 degrees or preheat oven to 400 degrees. Place Danishes into the air fryer basket or a baking sheet in a single layer. Air fry 5-7 minutes until lightly browned or bake 10-13 minutes until golden
- Remove from air fryer/oven. Allow to cool in air fryer basket/ baking sheet at least 5 minutes to form up. Once firm transfer to a wire rack and cool completely
Glaze
- Place all ingredients in a small bowl and use a fork to stir until smooth. Drizzle over cooled Danishes before eating. The glaze will absorb into the Danish once refrigerated so do not glaze until ready to eat.
- Eat immediately or store leftovers in airtight container in the refrigerator up to 1 week
Nutrition
Serving: 1danish | Calories: 244kcal | Carbohydrates: 2.4g | Protein: 5.2g | Fat: 23.7g | Sodium: 22.5mg
I cant wait to try this recipe. There is one mistake in your written recipe, in the filling you call for 16 oz of cream cheese and in the video its 6 oz.
Oops it’s been fixed. I hope this turns out to your liking when you try it
I can’t wait to try this recipe.
I really liked this recipe! It’s really tasty. For metric system folks, when I weighed out my one cup of coconut flour, carefully measured (Full Circle Organic) it came out to 96 grams. That’s pretty different from the 126 grams the recipe lists. I decided to go with the lower amount, and I’m glad I did! The dough cohered beautifully, although when I was getting it into the pan I was a bit worried, indofar as it was a bit more of a dense paste than an elastic dough. Cooked, it’s a bit more like a butter cake than a flaky pastry, but that’s just fine in my book! I used 2 tablespoons allulose in the dough, then a stevia/monkfruit liquid to make up the difference in sweetness, then 2 T of allulose in the cream cheese filling, again with the Stevia/monkfruit liquid to make up the rest of the sweetness. (I used Whole Earth Stevia & Monkfruit sweetener). I don’t trust any sweetener that much, so I generally use a mix, just to hedge my bets. Also, because I am very lazy, rather than making 13 individual vanishes, I made one huge one with a very large indented area. I used all 8 ounce of the cream cheese, since I figure more filling is always good I baked it for about 15-16 minutes, and it came out great! Is it exactly like an Entenman’s cake? Well, no–I couldn’t figure out a streusel topping (maybe toasted shredded coconut?). But it really satisfied that, “Booo, I want a danish” feeling I get sometimes. It also has no weird or hard to find ingredients, so a win all around!! If you are looking for a less cake-like dough, you could consider using a fathead dough instead. Thank you for the recipe!