KETO LOW CARB BLUEBERRY VANILLA CHEESE DANISH

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 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 (I use pure stevia).

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 silicone pastry sheet makes life a hell of a lot easier than if you opt for parchment paper. I lift the sheet 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. 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!

That’s it! I hope you love Keto Low Carb Blueberry Vanilla Cheese Danish as much as I do!

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Keto Low Carb Blueberry Vanilla Cheese Danish

Gorgeous and delicious. Isn't keto life amazing? You'll want to pinch yourself to make sure you're not dreaming....

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Course: Desserts

Diet: Gluten Free, Keto, Low Carb, Sugar Free, Yeast Free

Keywords: almond flour, blueberries, coconut flour, cream cheese, fathead, lupin flour, pastry

Prep Time: 40 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 slices

Author: Antya | COPYRIGHT ©queenketo.com

Equipment

Glass Mixing Bowls

Silicone Pastry Mat

Silicone Baking Mat

Metric Scales

Cook ModeClick to prevent your screen from going dark

Ingredients

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For the Pastry:

• 200 g mozzarella - dry block variety
• 1 egg white - 35g
• 20 g full-fat Greek yoghurt
• 20 g extra virgin olive oil (U.S. option HERE)
• 60 g fine almond flour (U.S. option HERE)
• 40 g lupin flour (U.S. option HERE)
• 40 g erythritol (U.S. option HERE)
• ¼ tsp pure stevia powder (U.S. option HERE)
• 1 tsp baking powder - sifted
• coconut flour - to dust the pastry mat (U.S. option HERE)

For the Vanilla Cheese filling:

• 150 g full-fat cream cheese
• 1 egg yolk - 15g
• 1 tsp vanilla extract (U.S. option HERE)
• 2 TBSP Sukrin icing 'sugar' (or Make your Own) - 20g (U.S. option HERE or HERE)
• 30 g sliced blanched almonds (U.S. option HERE)

For the Blueberry drizzle:

• 30 g blueberries
• ½ TBSP Sukrin icing 'sugar' (or Make your Own) - 5g (U.S. option HERE or HERE)
• 40 g full-fat cream cheese
• 20 g double cream
• ¼ tsp vanilla extract (U.S. option HERE)

Instructions

Begin with the Vanilla Cheese filling:

• separate egg.
• beat cream cheese, egg yolk, vanilla and icing 'sugar' until silky smooth; keep refrigerated.

Next, make the Blueberry drizzle:

• put blueberries and icing 'sugar' in a small heavy-base saucepan over medium heat.
• crush the berries with the back of a spoon, and 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.

Now make the Pastry:

• 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 160 °C Fan.
• 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 (except coconut flour) and keep mixing with the fork for a couple of minutes.
• lay a silicone pastry sheet over your counter and dust with coconut flour.
• 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 to a rectangle shape, using a light rolling pin and applying only gentle pressure.
• place a silicone baking mat 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 drizzling the Blueberry compote all over.
• keep refrigerated.

Notes

Wrap with cling film and keep refrigerated for up to 4 days.

Please weigh ingredients accurately with Metric Kitchen Scales:

Metric Scales UK

Metric Scales U.S.

Nutrition

Serving: 1 | Calories: 248kcal | Carbohydrates: 2.7g | Protein: 11g | Fat: 21g

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