Low Carb Cream Cheese Danish (Printer-Friendly Version)
A luscious, low carb pastry featuring creamy filling and almond flour. Quick to prepare—ideal for breakfast or snacks.
# Required Ingredients:
01 -
100 g almond flour
02 -
60 g cream cheese, at room temperature
03 -
60 g unsalted butter, softened
04 -
60 g erythritol
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
0.5 teaspoon baking powder
08 -
0.25 teaspoon fine salt
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a mixing bowl, whisk together almond flour, erythritol, baking powder, and salt until homogenous.
03 -
Add the softened cream cheese, butter, egg, and vanilla extract to the dry mixture. Mix until a smooth, creamy batter forms.
04 -
Spread the batter evenly on the prepared baking sheet, forming a rectangle or square about 1.5 cm thick.
05 -
Bake in the preheated oven for 15–20 minutes, or until golden brown on top.
06 -
Remove from oven and allow to cool on the baking sheet for several minutes before slicing into portions.
# Handy Cooking Tips:
01 -
Ensure cream cheese and butter are at room temperature for optimal blending and a light, fluffy texture.
02 -
Monitor baking closely in the final minutes to prevent overbrowning and dryness.
03 -
Taste batter before baking to adjust sweetness, as erythritol varies by brand.
04 -
Allow portions to cool before transferring to a wire rack to maintain structure.
05 -
For additional flavor, incorporate a dash of cinnamon or a small amount of lemon zest.
06 -
Leftovers should be stored in an airtight container in the refrigerator for 3–4 days or frozen individually for up to 2 months.