FAT HEAD CREAM CHEESE DANISH – Low Carb, Keto, Gluten Free
Who said you can’t have fancy-looking danish on keto?
I saw someone making danish braid using fat head dough several months ago, and I just thought, “I want something fancier!” That’s why I tried these danish diamonds and pinwheels (I also made braid danish in the video below).
When I shot the video, it was actually my second time to make fat head dough. I just had no idea if the way I was making it was right or not when I tried for the first time, but it was a success anyway. At the second time, when I was shooting the video, I was so relieved that it went very well.
Also, I’ve never even made regular flour danish before, so making diamond and pinwheel shapes while shooting the video was such a challenge!
I hope you enjoy making lovely and delicious cream cheese danish ❤
For my other Fat Head recipes, please click here!
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Fat Head Cream Cheese Danish / Low Carb / Keto / Gluten Free
Cream Cheese Filling
- 4 oz Cream Cheese, Softened (112 g)
- 2 tbsp Heavy Cream
- 1 tsp Lemon Juice
- 1/2 tsp Vanilla Extract
- 1/2 tsp Liquid Stevia
- Blueberries (Optional)
- 1 1/2 cups Shredded Mozzarella Cheese (160 g)
- 2 oz Cream Cheese (56 g)
- 1 Egg
- 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
- 1/2 tsp Stevia Powder
- 1/2 tsp Aluminum-Free Baking Powder
- 1 tsp Xanthan Gum (Optional but helps the texture)
Cream Cheese Filling
Combine all the ingredients in a food processor until creamy. (I use this liquid stevia.)
In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
Stir until well combined.
Add an egg and stir.
Wet your hand and knead it until uniform. *Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
Cover the dough with parchment paper and roll it out with a rolling pin.
Preheat the oven to 200 C / 400 F.
Cut the dough into squares.
Fold a square in half diagonally. Make two diagonal cuts along the outside edge of the triangle. Make sure the cuts do not touch.
Unfold the square.
Take the outer flap and fold it over towards the opposite side.
Repeat on the other side to form a diamond shape.
Add the cream cheese filling to the center.
Cut into squares.
Make four equal cuts at each corner of the square. Do not cut all the way through.
Fold each flap towards the center.
Place the cream cheese filling in the center.
Roll out into a rectangle.
Put the filling down the center of dough.
Make even slits on both sides of dough.
Fold the flaps of the dough diagonally over the filling.
Bake for 18 - 20 minutes.
Keep refrigerated. It tastes better if heated in the toaster oven or oven for several minutes before serving.
Calories 298 kcal, Protein 14.3 g, Total Fat 24.8 g, Total Carbohydrate 5.5 g, Dietary Fiber 1.8 g, Sugar 2.0 g
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