On my quest for low carb recipes, I am always drawn to the sweets.  I admit that I have a sweet tooth.  I have found that if I can satisfy it with something low carb it helps me from cheating.  I found a recipe for Low Carb  Cheese Danish on Pinterest.  It is on a website called Up Late Anyway (love the name!) This recipe is similar to the Fathead Pizza dough that I blogged about on Friday.  It uses mozzarella cheese in the dough but this one is definitely sweet.  I had the ingredients on hand although not exactly like the author of the recipe suggests. (I soon found out that this is very important)

You can find the recipe and instructions here:  Cheese Danish

So, I gathered my ingredients:

 

Next is measuring and mixing the dough.  I whisked together the almond flour, coconut flour and baking powder in a bowl until well mixed.  Then in a separate bowl, I melted the butter then added the vanilla and sweetener to it and mixed well. (I used  4 tablespoons Monk fruit blend by Health Garden) I placed the shredded mozzarella in another bowl and melted it in the microwave per instruction.

 

I then beat the egg and mixed all of the ingredients together and mixed with a spatula.  My dough was too wet and a bit stringy, so I added about one half tablespoon almond flour to the parchment I was rolling it on and on top of dough.  I placed another sheet of parchment on top of the dough and rolled it out.

It was a bit thin and not very pliable.  It wanted to stick to the parchment.  I used a very thin spatula to lift the edges to fold into the center per instruction.  As you can see, it does not look like soft pliable dough.

The author states this in the comments section in response to the stringy, sticky texture:

This has happened to me before a couple of times the first of which is when using pre shredded cheese that is 1 carb per 28 gram (1/4 cup) serving. It should be <1 g carb per serving on the label. What happens I think is there are extra starches added to the cheese to keep it from clumping which accounts for the extra carbs there and it messes with the recipe. The other possibility is that it just wasn’t hot enough and needed to be reheated. If it was sticky and straggly though I’m guessing it was the cheese. The other thing I find that makes it much easier to melt is using a shredded cheese that is a regular shred. Finely shredded cheese doesn’t work out well. The only other thing I can think if is measurements and so I’ll add that I use a regular tablespoon measuring spoon to measure out the flours and always a level scoop. 

I should have read those comments first. 😉

I prepared the cream cheese filling and placed a small cookie scoop amount of filling in the center of each square.  (I had some filling left over).  I flattened it slightly and baked it for about 13 minutes. For the filling I used a Stevia/Maltodextrin blend from Central Market (Local grocery) Here is a similar one on Amazon

I checked it a 10 minutes as the author suggested as it can burn easily.  Mine did get a little brown on the bottom but I liked the crispness in contrast with the soft cream cheese filling.

Here is the results before frosting.

I made the frosting and piped it on the Danish pastries.  (I used a powdered Swerve sweetener for the frosting) I used my husband and son as my non low carb eating taste testers.   It passed the test and I had a request for more  in the future.  I will buy the exact ingredients and give it another go the next time we have a sweet tooth. 🙂

Melyna