Breakfast

Cream cheese danish

Name: Cream cheese danish
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 8½ oz Almond flour; 7 oz Mozzarella; 8½ oz Cream cheese; 2½ oz Granulated erythritol; 2 Eggs; Lemon, one, zested; Vanilla extract, a teaspoon; Baking powder, a teaspoon; Sea salt, a pinch

The dough is melted mozzarella and almond flour, which sounds wrong and behaves remarkably like pastry — it stretches, it holds a shape, and it browns.

4gnet carbs

33gfat

15gprotein

375kcal

Per serving40 minServes 8

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Ingredients

For the whole dish · serves 8

Almond flour8½ oz
Mozzarella7 oz
Cream cheese8½ oz
Granulated erythritol2½ oz
Eggs2
Lemonone, zested
Vanilla extracta teaspoon
Baking powdera teaspoon
Sea salta pinch

Method

6 steps · 40 minutes

Melt the mozzarella with a third of the cream cheese in short bursts until it is one molten mass.
Work the almond flour, baking powder and egg into it fast, while it is still hot. Cool, it will not come together at all.
If it stiffens before it is mixed, put it back over the heat for ten seconds rather than adding liquid.
Press into eight rounds on a lined sheet and make a well in each with the back of a spoon.
Beat the rest of the cream cheese with the erythritol, lemon zest and vanilla and spoon it into the wells.
Bake at 350F for 18 minutes. They are soft coming out and firm as they cool, so judge them cold.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.