Ingredients / Directions:
Cheese filling:
4 oz cream cheese, softened
3 tbsp powdered monkfruit or powdered sweetener of choice
1 egg yolk, room temp
1/2 tsp vanilla extract
1 scoop Vanilla C8
Add ingredients to a bowl and mix on medium with hand mixer until smooth.
Pastry:
2 cups almond flour
1/4 cup coconut flour
2 tsp xantham gum
2 tsp baking powder
1/4 tsp salt
2 tsp apple cider vinegar
6 tbsp water
2 eggs, whisked
And 1 other egg, whisked for egg wash
In a bowl, add all dry ingredients and mix, then add egg, vinegar and water and mix until dough forms. Once fully mixed, allow to sit for 5 minutes.
Once rested, place dough between two pieces of parchment paper, roll out dough, with a knife or pizza cutter, trim off edges (save cut dough on side) until you have a clean rectangle. Then cut 1 inch x 3 inch or 1 inch x 2 inch rectangles. Cut as evenly as possible and you should end up with 16 pieces. Place on a parchment-lined baking sheet.
Using trimmed dough make a thin border along each edge of the rectangles so that it makes a well for the cheese filling. Once done, place about 1/2 tbsp to 1 tbsp of filling in each. Don't forget to egg wash the pastry.
Place in oven at 350° 20-25 minutes until lightly golden.
Icing:
3 oz cream cheese, room temp
3 tbsp heavy whipping cream, room temp
3 tbsp powdered monkfruit
1/2 tsp vanilla extract
Place all ingredients in a bowl and whisk with hand mixer until well-combined. Once danishes are cooled, you can drizzle, brush on or pipe on icing to danish.
Makes 16 servings
Macros per serving: 145 calories, 12g fat, 6g protein, 2g net carbs
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