Gluten-free and keto-friendly flaky pastry with sweet cream cheese and raspberry filling!
Status Update: In A Relationship With This Danish.
Give me all of that tender and sweet sweet lovin’, danish.
Look. I’m not normally one to have over-the-top emotions for the recipes I create because, in all honesty, you have to adjust your expectations for gluten-free and keto “bread” recipes. But this one is CRAZY good.
The pastry layer is buttery and tender with an outer “crust” that browns up into a flaky melt-in-your-mouth dream! Then there’s the filling which is sweet cream cheese riddled with juicy fresh raspberries.
Is it getting hot in here? *insert heart eye emoji*
Keto Raspberry Danish Difficulty Level: ⭐⭐⭐
Deliciousness aside, this dough can be harder to work with than your typical gluten-free dough. That’s because we need it to be wet enough to not crumble but dry and stretchy enough to roll out and fold.
Annoying, I’m aware. BUT don’t panic because good things take time and it absolutely doesn’t have to be perfect to taste (and look) amazing. Think “rustic galette w/cheesecake vibes” and you’re set.
Slow Dough
This dough works BEST when it’s done in a food processor, but you can certainly make it by hand. My go-to is just popping it in my Ninja Mega Kitchen System using the food processor cup and processing it on the low speed. You can actually make the dough start-to-finish there and then scoop it out onto plastic to cool!
Just know that you don’t want to overmix it (easy to do by hand) and it will be very sticky at first.
Always chill the dough before attempting to roll it out because, again, sticky things are less sticky when chilly!!!
Don’t get freaked if a little of the liquid cheese filling starts to seep out when you are folding your edges over. It’s cool! Just find the leak (or crack) and pinch the dough back together.
Or, find a spot where the dough looks a little thick and take a pinch to patch your leak. Easy!
I obviously love a good drizzle. Who doesn’t??? So instead of wasting time making icing, I drizzled the shizzle out of this danish with some melted low-carb White Chocolate.
And I added some powdered dry milk to the dough. That paired with a brush of melted butter on the dough is what gives this pastry it’s golden brown hue.
Filling Your Keto Danish
Pretty much any fruit will fill this danish like a champ, but if you do a big fruit (strawberries maybe?) you’ll need to slice them and/or dice them! That’s because they won’t get very soft during the baking process.
There’s also a trick to this filling—as in you might have a tiny bit left over. That all depends on how big you make your pastry. It also needs to be chilled before you add it to your dough because it can be a little runny when warm!!!
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Even with all of the work that goes into this danish, it’s still one of my all-time faves and I will be making it for every holiday and non-holiday brunch I go to.
Forever and Ever, till death do us part.
Hangry for More Brunch Ideas? Tame your tummy with these!
Keto Biscuit Breakfast Casserole!
Crispy Almond Butter Waffles
Cinnamon Butter Pecan PopTart! {Gluten Free Low Carb}
Lemon Blueberry Galette {Low Carb & Gluten Free!}
Tender and Flaky Keto Raspberry Cream Cheese Danish!
Gluten-free and keto-friendly flaky pastry filled with thick sweet cream cheese and raspberry filling!
Ingredients
Pastry Dough
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 1 tbsp Dry Non-fat Powdered Milk, optional*
- 1 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Erythritol (allulose does not work here)
- 6 tbsp Cold Butter + 1tbsp melted to brush dough
- 1 large Egg, lightly beaten
- 1 tsp Apple Cider Vinegar
Filling
- 7 oz Cream Cheese, softened
- 1 large Egg, beaten
- 1/3 cup granulated Erythritol
- 3/4 cup Fresh Raspberries
- Melted Low Carb White Chocolate, to drizzle
Instructions
Make the Pastry
- Pulse the almond flour, coconut flour, powdered milk, xanthan gum, baking powder, salt, and sweetener in a food processor to combine. You can also whisk these ingredients by hand!
- Add in the butter and pulse again until the mixture looks sandy. OR use two forks (or hands) to crumble the butter into the flour mix.
- Pour in the beaten egg and apple cider vinegar and run the food processor on low until a wet dough forms. It will be a little shaggy! Wrap in plastic and refrigerate for 1 hour (or at the least 30 min in the freezer)
Make the Filling
- Use a hand mixer to whip the cream cheese and sweetener until smooth. Add the beaten egg and continue to mix. Refrigerate for 30 minutes.
- To Assemble: Heat oven to 350 ° and lightly dust a large piece of parchment with coconut flour.
- Cover the dough with plastic wrap and roll out into a rectangle (approx 14 inches long, 10-12 in wide). Smooth out the edges if any cracks form!
- Spread the chilled filling over the dough and add fresh raspberries. You may have a small filling leftover!
- Use the parchment to gently lift and fold the edges of the dough over. Press together and cracks or holes on the dough and brush the 1 tbsp melted butter on the edges.
- Bake for 30 minutes or until the center is set. If it's browning too fast you can cover it lightly with foil. Drizzle cooled danish with melted white chocolate and serve.
Notes
Take your time with this dough! Don't get discouraged if it seems hard to work with. Just go slow and pop it in the fridge if it starts to get too warm.
Nutrition Facts do not include white chocolate as it varies so much!
Nutrition Information
Yield 10 servings Serving Size 1 sliceAmount Per Serving Calories 214Total Fat 19gCarbohydrates 7gNet Carbohydrates 4gFiber 3gProtein 5g
I’m sorry I forgot to add my question to the last comment I put in for moderation.
I can’t have the erythritol.
Can I use sugar in place of that?
Thank you
Annette
Hi Annette! Sorry for my late reply! Using granulated sugar should work fine, but I’ve not tried it that way. The dough for the pastry might be a little stickier so you may need to be a bit more gentle and use lots of plastic wrap when you are smoothing out your dough into the flat oval shape. The filling should be fine (I’d just taste a bit to make sure it’s sweet enough/not too sweet). Good luck and hope this helps!!
Hi, this looks great and I would like to try it..
I can’t do the erythritol.
Thank you
I have made this twice in individual portions. The second time in regular muffin tin with papers. Rolled out 1 oz of dough for each, made 11. Blueberry this time…so good!
Thanks Christin!!! And love the idea of putting it in muffin tins. Perfect for a holiday brunch!
Next time .9 and get an even dozen! Thanks for the amazing recipe!
Can I use frozen raspberries?
Sure Paula! I would just make sure it was partially thawed first so you don’t get some under cooked parts of the Danish!
hi i have a question did you double your recipe in the picture? because mines came out smaller and i rolled the dough long enough. im an experienced baker. JUST NO TO KETO BAKING! How did you get your to look like its more. or did you fold a lot of the dough together? BAFFLED
I didn’t double the reccipe, I took the pictures as-is! The finished danish isn’t very large, about 9inx5in, but maybe you didn’t roll the dough quite thin enough? But if you want a bigger danish you can certainly double or do the recipe 1.5x lager and it should work!
What can I do to sub the apple cider vinegar? What does it do for the dough?
It helps with rising! You could sub lemon juice if you’d like!
Do I need to rechill the Danish before baking?with a regular dough the rule would be to refidgerate so the dough and butter doesn’t spread when you bake it.
Hi Marni! For cookies I normally would, but for this recipe I don’t fun it necessary unless your home runs hot and the dough has been out for a bit. I made the one in the photo, plus took photos of it for a fair amount of time, then baked it and there was no butter leakage. That being said, it won’t hurt it if you do decide to chill! Hope this helps 😃
Hi! I have a question regarding the dry milk in the raspberry cream cheese danish. I don’t want to buy a box of this just to use 1 Tbs. Would whey protein isolate work instead? Thanks!
That should work just fine!
Liz, thank you so much! I can’t wait to make the Danish this weekend!
Please let me know how it goes Diane!! 🙂
What white chocolate brand do you use? Looks amazing!!
Hey Brittany! I use Chocozero White Chips for this and I love them! Here’s a link to the amazon page of the two pack! https://amzn.to/3e2M4Av
*The above is an affiliate link and I get a portion of any sales made through affiliate links!
Can i skip the powdered milk?
The powdered milk gives it the beautiful brown exterior and also gives some texture and flavor. You can omit it but the dough will be a little more like crust! It may also be slightly wet without so I would add a tbsp or two of almond flour!!