Cream Cheese Danish

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Mimi is my name

Just a Grand!!

subheading: DOUGH:

8 OZ. SHREDDED MOZZARELLA

4 oz. ALMOND FLOUR

½ TSP. BAKING POWDER

2 Tbs. POWDERED KETO FRIENDLY SWEETENER

subheading: FILLING:

4 OZ. CREAM CHEESE

1 EGG

3 Tbs. KETO FRIENDLY SWEETENER

¼ TSP. VANILLA

subheading: GLAZE:

2 TBS. BUTTER

1 TBS CREAM CHEESE

2 tbs. SWEETENER

1 TBS HEAVY CREAM

¼ TSP. VANILLA

For your filling, combine all ingredients in a big mixing bowl and whip with a hand mixer until thickened. You can also prepare the filling in a stand mixer with the whisk attachment. It will take a while for the mixture to thicken up so hang in there! If you find that your mixture will not thicken up, I go for a “toothpaste” consistency, you can add a dash of xantham gum. As always, a little goes a long way so add it very slowly. I usually just sprinkle in the smallest amount, keep whipping for at least 20 seconds before I add any additional xantham gum. Set your filling aside. For your filling, combine all ingredients in a big mixing bowl and whip with a hand mixer until thickened. You can also prepare the filling in a stand mixer with the whisk attachment. It will take a while for the mixture to thicken up so hang in there! If you find that your mixture will not thicken up, I go for a “toothpaste” consistency, you can add a dash of xantham gum. As always, a little goes a long way so add it very slowly. I usually just sprinkle in the smallest amount, keep whipping for at least 20 seconds before I add any additional xantham gum. Set your filling aside.

Begin assembling your dough by melting your shredded mozzarella in short bursts in the microwave. When using any type of a fathead dough, heating your cheese up too much will result in a greasy dough. I usually microwave it for 20 to 30 seconds at a time until it reaches the right melty consistency. You can find a very detailed tutorial about fathead dough

here.

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