Keto Low Carb Blueberry Vanilla Cheese Danish
Servings: 8 slices
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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Ingredients
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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