Keto Cranberry Cream Cheese Danish Braid

Keto Cranberry Cream Cheese Danish Braid

If you think that being on the keto diet means you will never have foods you previously enjoyed you would be wrong. Using a keto dough recipe (Fathead dough) you can enjoy this delicious Keto Cranberry Cream Cheese Danish Braid at a fraction of the carbs you would find in a traditional danish.

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Course: Recipes

Cuisine: American

Keyword: cream cheese danish, dessert, keto danish

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: - 10 slices

Calories: 313kcal

Equipment

baking sheet

Ingredients

1 1/2 cup mozzarella cheese
2 ounces cream cheese
1 cup almond flour
1.5 teaspoon baking powder
1 egg
8 oz cream cheese
1 egg yolk
2 tablespoons heavy cream half and half or unsweetened almond milk
1 tsp vanilla extract
1/3 cup Swerve or other no calorie sweetener
1/2 cup fresh cranberries
1/2 cup keto cranberry sauce

Instructions

Make the dough

Place the mozzarella cheese and the cream cheese into a microwave safe bowl. Microwave the cheese 30 seconds at a time, stirring after each 30 seconds until melted.
Mix in almond flour and baking powder. Add in egg. Mix until blended then knead until soft.
Place the dough between two pieces of parchment and roll out until about 1/4 inch thick. Shape into a rectangle. Cut diagonal strips in the dough lengthwise down each side of the dough. Do not cut through the center of the dough. Leave a strip 2 to 3 inches wide whole. This will be where the cream cheese filling and fruit will be placed.7. Set aside and make the filling.

Make the filling:

In a bowl add the cream cheese, egg yolk, cream/milk, vanilla extract and Swerve. Blend with a mixer until smooth.
Set aside 1/4 of the cream cheese mixture. Spread the remaining cream cheese filling down the center of the dough.
Top with cranberry sauce and then take 1/2 cup of whole cranberries and sprinkle them down the middle.
Fold the dough strips toward the center and slightly overlap them. Fold the very top and bottom pieces over to keep all of the filling inside.

Bake the danish:

Preheat the oven to 400 degrees F.
Bake for 12-15 minutes until golden brown. Allow to cool.
To the remaining cream cheese mix, stir in additional cream or almond milk, a teaspoon at a time, to thin the mixture out. Place the filling in a plastic bag. Cut the tip off and, gently squeezing the bag, drizzle it over the finished danish. If desired sprinkle Swerve confectioners sugar over the danish. Cut into 8 to 10 slices.

Notes

Optional: Lightly dust Swerve confectioner's sugar over the top of the danish before cutting into slices.

Nutrition

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