Gluten-free and keto-friendly flaky pastry with sweet cream cheese and raspberry filling!
Status Update: In A Relationship With This Danish.
Give me all of that tender and sweet sweet lovin’, danish.
Look. I’m not normally one to have over-the-top emotions for the recipes I create because, in all honesty, you have to adjust your expectations for gluten-free and keto “bread” recipes. But this one is CRAZY good.
The pastry layer is buttery and tender with an outer “crust” that browns up into a flaky melt-in-your-mouth dream! Then there’s the filling which is sweet cream cheese riddled with juicy fresh raspberries.
Is it getting hot in here? *insert heart eye emoji*
Keto Pastry Difficulty Level: ⭐⭐⭐
Deliciousness aside, this dough can be harder to work with than your typical gluten-free dough. That’s because we need it to be wet enough to not crumble but dry and stretchy enough to roll out and fold.
Annoying, I’m aware. BUT don’t’ panic because good things take time and it absolutely doesn’t have to be perfect to taste (and look) amazing. Think “rustic galette w/cheesecake vibes” and you’re set.
This dough works BEST when it’s done in a food processor, but you can certainly make it by hand. My go-to is just popping it in my Ninja Mega Kitchen System using the food processor cup and processing it on the low speed. You can actually make the dough start-to-finish there and then scoop it out onto plastic to cool!
Just know that you don’t want to overmix it (easy to do by hand) and it will be very sticky at first.
Always chill the dough before attempting to roll it out because, again, sticky things are less sticky when chilly!!!
Don’t get freaked if a little of the liquid cheese filling starts to seep out when you are folding your edges over. It’s cool! Just find the leak (or crack) and pinch the dough back together.
Or, find a spot where the dough looks a little thick and take a pinch to patch your leak. Easy!
I obviously love a good drizzle. Who doesn’t??? So instead of
wasting time making an icing, I drizzled the shizzle out of this danish with some melted low carb White Chocolate.
AND I added some powdered dry milk to the dough. That paired along with a brush of melted butter on the dough is what gives this pastry it’s golden brown hue.
Filling Your Danish
So pretty much any fruit will fill this danish like a champ, but if you do a big fruit (strawberries maybe?) you’ll need to slice them and/or dice them.
There’s also a trick to this filling—as in you might have a tiny bit leftover. That all depends on how big you make your pastry. It also needs to be chilled before you add it to your dough because it can be a little runny when warm!!!
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Even with all of the work that goes into this danish, it’s still one of my all-time faves and I will be making it for every holiday and non-holiday brunch I go to.
Forever and Ever, till death do us part.
Hangry for More Brunch Ideas? Tame your tummy with these!
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 1 tbsp Dry Non-fat Powdered Milk
- 1/2 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Erythritol, or allulose
- 6 tbsp Cold Butter + 1tbsp melted to brush dough
- 1 large Egg, lightly beaten
- 1 tsp Apple Cider Vinegar
- 6 oz Block Cream Cheese
- 1 large Egg, beaten
- 1/4 cup granulated Erythritol, or allulose
- 3/4 cup Fresh Raspberries
- Melted Low Carb White Chocolate, to drizzle
Make the Pastry
- Pulse the almond flour, coconut flour, powdered milk, xanthan gum, baking powder, salt, and sweetener in a food processor to combine. You can also whisk these ingredients by hand!
- Add in the butter and pulse again until the mixture looks sandy. OR use two forks (or hands) to crumble the butter into the flour mix.
- Pour in the beaten egg and apple cider vinegar and run the food processor on low until a wet dough forms. It will be a little shaggy! Wrap in plastic and refrigerate for 1 hour (or at the least 30 min in the freezer)
Make the Filling
- Use a hand mixer to whip the cream cheese and sweetener until smooth. Add the beaten egg and continue to mix. Refrigerate for 30 minutes.
- To Assemble: Heat oven to 350 ° and lightly dust a large piece of parchment with coconut flour.
- Cover the dough with plastic wrap and roll out into a rectangle (approx 14 inches long, 10-12 in wide). Smooth out the edges if any cracks form!
- Spread the chilled filling over the dough and add fresh raspberries. You may have a small filling leftover!
- Use the parchment to gently lift and fold the edges of the dough over. Press together and cracks or holes on the dough and brush the 1 tbsp melted butter on the edges.
- Bake for 30 minutes or until the center is set. If it's browning too fast you can cover it lightly with foil. Drizzle cooled danish with melted white chocolate and serve.
Take your time with this dough! Don't get discouraged if it seems hard to work with. Just go slow and pop it in the fridge if it starts to get too warm.
Nut Facts do not include the white chocolate as it varies so much!
Nutrition InformationYield 10 servings Serving Size 1 slice
Amount Per Serving Calories 214Total Fat 19gCarbohydrates 7gNet Carbohydrates 4gFiber 3gProtein 5g