Keto Cream Cheese Danish

The recipe makes 6 servings.

Ingredients:

For the Keto Puff Pastry:
2 cups almond flour (8 oz / 227 g)
1/4 cup coconut flour (2 oz / 56 g)
1/4 cup cold unsalted butter, cubed (2 oz / 56 g)
1 tsp xanthan gum
1/4 tsp sea salt
1 medium egg
1 Tbsp apple cider vinegar
2-3 Tbsp cold water

For the Filling:
6 oz cream cheese, softened (170 g)
1 scoop HLTH Code Vanilla
1 scoop HLTH Code Chocolate
1/4 cup monk fruit sweetener, divided (2 oz / 56 g)
1/4 cup fresh raspberries (optional, for garnish) (1.5 oz / 43 g)

For the Egg Wash:
1 small egg
1 Tbsp water

Instructions:

For the Puff Pastry:

In a food processor, combine the almond flour, coconut flour, xanthan gum, and salt. Pulse to combine.

Add the cubed butter and pulse until the mixture resembles coarse crumbs.

Add the egg and apple cider vinegar. Pulse to combine. Slowly add cold water, 1 Tbsp at a time, until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

For the Filling:

In a medium bowl, beat the cream cheese until smooth. Divide into two bowls.

Add the Vanilla HLTH Code to one bowl and the Chocolate HLTH Code to the other bowl Divide  the monk fruit sweetener, adding ⅛ cup to each bowl. Beat until each are fully combined.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch (0.6 cm) thick. Cut into 6 equal rectangles.

Spoon the cream cheese mixture onto the center of each rectangle, adding vanilla to three of them and the chocolate mixture to the remaining three, spreading slightly but leaving the edges clear. Fold the edges of the dough slightly over the filling to create a border. Brush the edges with the egg wash.

Bake for 20-25 minutes, or until the pastry is golden brown.

Remove from the oven and allow to cool slightly.

Serve warm or chilled, garnished with fresh raspberries and a sprinkle of powdered monk fruit sweetener.

Nutritional breakdown per serving. Recipe makes 6 servings

495 Calories
11g Protein
42g Fat
4g Fiber
9g Total Carbs
5g NET Carbs