Keto Cheesecake Danish Pastries
Servings: 9 pastries
Soft and delicious, these keto pastries are great for breakfast, as a midday treat, or as after dinner dessert. And if one isn't enough, enjoy a second one - they're just 0.8g carbs each!
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Ingredients
Cheesecake Filling
- 15 g egg yolk
- 120 g cream cheese straight out of the fridge
- 20 g allulose (Allulose Plus U.S. option HERE)
- ½ lemon grated zest only
- ¼ tsp vanilla extract (U.S. option HERE)
Pastry
- 3 large eggs 160-170g net, U.S. = extra large
- ½ tsp cream of tartar (U.S. option HERE)
- 30 g icing sweetener (U.S. option HERE)
- 40 g cream cheese
- 1 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 15 g ground almonds (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- 15 g whey protein isolate (U.S. option HERE)
Frosting
- 15 g cream cheese
- 5 g double cream
- 10 g icing sweetener (U.S. option HERE)
Instructions
- start with the cheesecake filling: mix everything in a small bowl and leave it to chill in the fridge.15 g egg yolk, 120 g cream cheese, 20 g allulose, ½ lemon, ¼ tsp vanilla extract
- separate the eggs: drop the whites into a large bowl and the yolks into a medium one.3 large eggs
- use a stick whisk to whip the whites until frothy, add cream of tartar and sweetener and keep whipping on high speed to very stiff peaks.½ tsp cream of tartar, 30 g icing sweetener
- add cream cheese to the egg yolks, and (no need to clean the whisk blades) whip briefly to combine before adding remaining ingredients and whipping again until smooth.40 g cream cheese, 1 tsp baking powder, ½ tsp xanthan gum, 15 g ground almonds, 15 g lupin flour, 15 g whey protein isolate
- take a rack out of the oven, place a silicone baking sheet over it and set it aside on your kitchen counter.
- pre-heat oven to 170°C static.
- pour the yolk mixture over the whipped whites and mix - take your time here, you want your batter to stay fluffy and airy.
- drop 9 spoonfuls of batter over the silicone baking sheet, leaving space between each heap.
- using the back of a teaspoon, create nest shapes - you want a sort of concave centre to accommodate the cheesecake filling; the batter will be sticky and difficult to ‘sculpt’, but as long as there’s a central depression they’ll be fine, the purpose being to prevent the filling from running off while baking.
- give the chilled cheesecake filling a quick stir, fill the depressions, and immediately insert the tray into the oven.
- bake for 30 minutes, until the outer edges are brown and the cheesecake filling shows cracks.
- allow the pastries to cool completely before drizzling with the frosting (just mix the 3 ingredients and it’s done).15 g cream cheese, 5 g double cream, 10 g icing sweetener
Notes
Keep pastries chilled.
If you make fewer or more than 9 pastries (default recipe), use the following nutrition values and divide by the number of pastries you've created: Kcal 940, NC 7.6g, P 54.5g, F 75g.
Use metric scales to measure your ingredients accurately:
Food Scales UK
Food Scales U.S.
Nutrition
Serving: 1 pastry | Calories: 104kcal | Carbohydrates: 0.8g | Protein: 6g | Fat: 8.3g
Tried this recipe?Mention @queenketo or tag #queenketo!
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