I’ve probably been asked for the recipe to these more than anything else ketogenic I’ve made, and I honestly owe a huge apology to the numerous people who asked for it months ago when I originally made these and told them all, “SOON!” It was not soon. Oops.

Luckily, these will be just as delicious when you make them as they were for me 2 months ago when I made (and then made and made again) them, and subsequently devoured them like the hungry heathen I am.

In regards to the macros – If it’s keto, it’s okay, right? Not always! So keep in mind your carb tracking when eating these because, while they’re great for meeting your macros in a pinch or for breakfast, you definitely don’t want to have 5 of them in a day or something like that because it will blow your macros way, way out!

That warning aside, these are really great and you honestly can’t even really tell the difference between these and normal danishes other than that these are slightly less flakey than you’d expect a traditional danish to be. Still amazing and these would absolutely impress your friends who scoff at using cheese to make dough! 😉

What You’ll Need:

For the Dough

🌈 2 cups of shredded mozzarella

🌈 4 oz of almond flour

🌈 2 tbsp sugar substitute (powdered)

🌈 1 tsp baking powder

🌈 1 egg

For the Fruit Filling

You have two options here: Option A (Easy) and Option B (Homemade)

Option A

🌈 Sugar-free jelly in your choice of flavor

Option B

🌈 Fruit of your choice (about 1/2 a cup of chopped strawberries, raspberries, or blueberries)

🌈 1 tbsp sugar substitute (powdered)

🌈 1 tbsp water

For the Cheese Filling

🌈 4 tbsp cream cheese

🌈 1.5 tbsp sugar substitute (powdered)

🌈 1 tsp pure vanilla extract

(Important note: If you want icing, add a bit more to the cheese filling recipe so you have some leftover after filling your danishes, and then thin it out with a little bit of water! Transfer it to a Ziploc or piping bag and drizzle after they’ve cooled a bit at the end!)

What You’ll Do:

Melt the cheese in a microwave safe bowl, checking every 20 seconds to stir & ensure the cheese doesn’t burn. I usually do about 60 seconds total – you’ll want a wet, smoothish exterior to a small melted pile of cheese by the end.
Once it’s completely melted, stir in your almond flour, baking powder, and sugar. I usually do this a bit by hand, since the dough is a bit difficult to work with using a fork (spatulas are great!).
Mix in your egg until well incorporated. Important: Make sure the cheese isn’t piping hot when you do this or it’ll cook your egg!
Once you have your ‘dough’, roll it into a log and slice it into small, even-sized chunks. You’ll size these depending on your preferences – you may want less of them but thicker, bigger danishes, or more of them, but smaller! Do you, boo boo.
Roll each sectioned bit of dough into a ball, then flatten it into a circle. Roll up the edges slightly so you’re left with a sort of wall that will contain the jelly/cream cheese.
If you’re making your own jelly, add the ingredients into a small pot and cook / mash until it’s very thick and clumby (like a more wet jam). Let it cool a bit before adding to your danishes.
Spoon your desired combination of cream cheese filling & jelly filling onto your danishes.
Option: You can make little homemade toaster strudels (they’re so good!!) with this recipe, too! Instead of circle, flatten your dough and cut out enough rectangles to make the tops and bottoms of your strudels and then fill and close!)
Bake the danishes at 375 F degrees for 15 – 20 minutes, checking often to ensure they don’t burn. They take a bit to get golden but once they do, the cheese burns fast, so keep an eye on them!