Keto Low Carb Blueberry Vanilla Cheese Danish. Fa-bu-lous. 2.7g carbs per serving.
You’re probably thinking that this doesn’t look like the usual blueberry cream cheese Danish you’ve seen on millions of blogs. And you’re absolutely right. I wanted it to look different. So I used the blueberries to make a compote reduction, which I then added to the frosting mix.
Doesn’t the purple colour create a visually pleasing effect? Maybe it’s just me….
OK. If you’re horrified (lol) and prefer the more traditional white drizzle effect over your keto Danish, you have three options….
First option – omit the compote step and leave out the blueberries all together (0.2g less carbs per serving). Second option – place blueberries over your cream cheese filling before you bake. Third option – place blueberries over the cream cheese filling after baking.
There is no right or wrong way. It’s a matter of personal preference.
How to Make Keto Low Carb Blueberry Vanilla Cheese Danish.
Read on and you’ll spot a modified version of fathead dough. I used egg white, yoghurt, extra virgin olive oil and sweeteners. Plus my beloved lupin flour.
Why did I customise it so much?
Because it works. I’ve tested multiple combinations of wet and dry ingredients and this mix of ingredients delivers the best Danish pastry result. It is fluffier and less dense than if I were to use a classic fathead dough recipe.
THREE types of flour? Really?
To be fair, it’s just two: almond flour and lupin flour.
The coconut flour is for dusting work surfaces, hands and pastry dough. Almond flour is too granular and lupin flour would just get absorbed. They don’t work for ‘dusting’. Coconut flour is a better choice. Oat fibre is another option.
Looks like a long-winded recipe!
Only because I’ve tried to be as explicit as possible with my instructions for Keto Low Carb Blueberry Vanilla Cheese Danish. Working with small quantities and ingredients that may not behave the way you want them to, is always a challenge. So I try my best to at least give precise directions.
Mozzarella for example, is one of those ingredients with hundreds of variables: milk content, fat content, water content, fillers, etc. So you just have to find the one that works, or, adjust the recipe a bit.
Same with almond flour. The type of almonds, the climate and soil in which they grew, the blanching, drying and grinding processes… All these create variables. Hence almond flours will be less or more absorbent, less or more ‘fatty’, less or more coarse.
Same goes for lupin flour. Eggs are, well, eggs. Hens don’t pop them out according to baking requirements. Then there’s less or more fat content in cream, cream cheese and yoghurt, which could all affect the final outcome. And don’t get me started on stevia… intensity, sweeteness, bitterness… all differ depending on the brand you buy.
In case you’re wondering about my macros calculations, here’s what I used:
And yes, you’re absolutely correct. These issues only apply to non-Standard American Diet baking. Because with SAD, bakers use mass-produced, highy refined and modified ingredients that are always the same, no matter what (and devoid of any nutrition… lol). Keto baking (like other clean diets) necessitates alternative, natural ingredients, so it’s a totally different ball game.
Some Hints and Tips for a successful Keto Low Carb Blueberry Vanilla Cheese Danish.
About the dough…
Remember that this dough is stickier than my fathead pizza crust dough, and less elastic. So it’s prone to breaking up when you transfer it to the baking rack.
Working over a flexible silicone sheet makes life a hell of a lot easier than if you opt for parchment paper. I lift the silicone mat at one end and let half of the dough gently fall over my other hand, before lifting the whole thing with both hands onto my silicone baking mat (U.S. option HERE) Another method that can be messy but works is to flip the dough over.
Should the dough break up, don’t panic! Simply stitch it together and no-one will know.
About the sliced almonds…
I sprinkle the sliced and toasted almonds after cooking the Danish, because they tend to burn if I add them before baking. In my experience. You may have a different view on this. Nothing to stop you doing it your way. Whatever makes you happy, makes me happy too!
Right! That’s it then. Time to get to work! I hope you love Keto Low Carb Blueberry Vanilla Cheese Danish as much as I do!
- Yield: 8 slices
- Serving: 1 slice
- Calories: 248
- Fat: 21g
- Net Carbs: 2.7g
- Protein: 11g
- 200g mozzarella (dry block variety)
- 1 egg white (35g)
- 20g full-fat Greek yoghurt
- 20g extra virgin olive oil (U.S. option HERE)
- 60g fine almond flour (U.S. option HERE)
- 40g lupin flour (U.S. option HERE) (world-wide delivery option HERE - for discount at check out, use code QUEENKETO5)
- 40g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp baking powder (sifted)
- (for surface dusting) coconut flour (U.S. option HERE)
- 150g full-fat cream cheese
- 1 egg yolk (15g)
- 1 tsp vanilla extract (U.S. option HERE)
- 2 TBSP (20g) Sukrin icing 'sugar' (or Make your Own)
- 30g sliced blanched almonds (U.S. option HERE)
- separate egg.
- beat cream cheese, egg yolk, vanilla and icing 'sugar' until silky smooth; keep refrigerated.
- put blueberries and icing 'sugar' in a small heavy-base saucepan over medium heat.
- crush each blueberry with a spoon and stir.
- continue to stir whilst simmering for a couple of minutes - water will evaporate and the compote will reduce considerably.
- set aside to cool for 5 minutes, then press through a fine sieve over a small mixing bowl - you want to keep pressing until you're left with just the hard skins (scrape the underside of the sieve as well); discard skins.
- to the blueberry reduction, add the cream cheese, vanilla and cream.
- beat with a hand-whisk until smooth, cover and refrigerate.
- blitz the mozzarella in a food processor until it resembles crumbs and transfer it to a large glass mixing bowl.
- blast in microwave at full power (1000W) for 1 minute, stirring after 30 seconds.
- pre-heat oven to 160C fan (180C static) after removing all trays and racks.
- using a fork, stir the chewing gum-like mozzarella, check that it isn't too hot and add oil, yoghurt and egg white.
- stir with the fork until you have a curdled mix.
- incorporate dry ingredients (not coconut flour) and keep mixing with the fork for a couple of minutes.
- lay a silicone pastry sheet (I use THIS ONE) over your counter and sprinkle some coconut flour over it.
- scoop up the dough mixture and knead in your hands for a few seconds, forming a ball (dust your hands with coconut flour if too sticky).
- place the ball over the pastry sheet and give it a sausage shape - make sure some coconut flour is underneath it or it will stick.
- cover with cling film and flatten, using a light rolling pin and applying only gentle pressure, so as to form a rectangle.
- place a silicone baking mat (I use THIS ONE - U.S. option HERE) over an oven rack (not tray) and transfer the dough over it (see notes in post ^^^).
- roll the edges inwards, then fill the centre with the Vanilla Cheese filling.
- bake for 25 minutes; meanwhile, toast sliced almonds until fragrant and lightly browned.
- remove Danish from oven, sprinkle toasted almonds all over the Cheese filling and lightly pat them down.
- leave to cool completely before adding the Blueberry drizzle all over it.
- keep refrigerated.
Wrap with cling film and keep refrigerated for up to 4 days.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.