Dunno about you, but I get bored easy. Really easy. I love eggs, bacon, sausage, etc for breakfast, but sometimes I want something different. Something sweet. Something NAUGHTY! Something…
I remember as a kid for a special treat my dad would pick up these danishes from the local bakery in the little northern NH town I grew up in. Oh, how special those treats were! Sweet dough filled with some sort of gooey fruit or cream cheese filling, just the right size for breakfast and soooo tasty. He would get 4 – one for himself, one for my mom, one for my sister, and one for me. I was partial to the cream cheese ones as a kid, now, I love them all. Unfortunately, my keto way of eating doesn’t :(. I’ve made the cream cheese ones before and shared them (please excuse the lousy pics, I was just getting started with this whole blogging thing and pretty ignorant..and in many ways I still am 🙂 ). I made those even before I went keto, in the very beginning of transformation from Heavy Hobbit to a Ketone-burning Hobbit. The fact they are also keto-friendly is a coincidence and not by design, lol. The ones I created recently? Oh, keto was definitely the goal.
The ideas for these came from The Lady, just like many of my creations (I’ve also gotten some great ideas from the Keto PLUS! Facebook group, THANK YOU members!!). Like it happens many times, there’s a conversation that will go on in our little house:
“I really like that dough-crust thing you make”
“I like that fathead dough you make and I like danishes”
“Thank you, I like making it”
“I like cranberries a lot, and I like danishes a lot and I like that dough you make a lot.”
“MAKE SOME DANISHES!!!!!!”
We’ve talked about fathead and how many different ways it can be used. I know there are different variations of fathead out there, the most popular one I’ve seen uses cream cheese along with the flours and mozzarella cheese. Feel free to use that version if you like it. I have issues with it, not sure if it is the brand of cream cheese I get, if it how I work with it, or just that I don’t like how sticky it makes things but if it works for you, go for it. My recipe for fathead tosses out the cream cheese and replaces it with butter (or bacon grease in some recipes). I like the way I can work with it and since butter has no carbs compared to cream cheese, that gives me a little more wiggle room in the other ingredients. I like wiggle room. I like simple, too. This hits both.
I tried three different fillings with this batch – pumpkin (of course I used kabocha since it’s lower carb than American pumpkin), cranberry-orange (with real cranberries and STILL low carb), and just for a twist, eggnog custard. Yeh, just in time for cold weather, some eggnog:). I recommend making the fillings before making the dough, that way you can finish up the danishes while the cheese is still warm and easy to work with for the dough. Each filling recipe fills 8 danishes, if you want to make a batch of just one type, double the recipe.
Shall we get to it?
Pumpkin Filling (fills 8 danishes):
- 1/2 cup kabocha (or pumpkin puree)
- 1 egg
- 1 tbsp heavy cream
- 1 tsp pumpkin spice
- 2 tbsp granulated stevia
Put everything in a blender, pulse a few times until smooth-ish. Done.
HA! You know me, I like SIMPLE AND EASY. How freaking easy is that??
Cranberry-Orange (fills 8 danishes):
- 1/4 cup fresh or frozen cranberries
- 1 cup water
- 3 tbsp granulated stevia
- 1/4 tsp xantham gum
- 1/8 tsp orange extract
Put the cranberries and water in a saucepan on the stove on high until comes to boil, then reduce heat to simmer. Stir in the stevia. Let the water reduce to about half, stirring occasionally and crushing the berries as they get soft until the are all broken down. Remove from heat, whisk in the orange extract and xantham gum, let cool.
Eggnog Custard (fills 8 danishes):
- 1 egg
- 1 tbsp coconut or almond milk
- 1 tbsp heavy cream
- 1/8 tsp nutmeg
- 1/4 tsp xantham gum
Put all ingredients except xantham gum in blender, pulse until well mixed and egg is frothy. Pour into a small saucepan and heat on low to med-low until it starts to thicken, stirring or whisking frequently so it doesn’t clump up. When it coat a spoon, remove from heat and whisk in the xantham gum. Let cool. This should be pudding consistency once cooled. If still a little too runny, nuke it for 30 seconds and let cool again.
Now let’s make the dough:
- 1.5 cups low moisture, skim milk mozzarella
- 4 tbsp almond flour
- 3 tbsp coconut flour
- 4 tbsp butter, melted
- 1 egg
- 1 tbsp stevia (or sweetener of your choice)
Preheat oven to 350F
(I have a video that walks you through the process of making the basic dough, if you are a visual person or need some clarification on the process)
Mix all the dry ingredients in a bowl, then add one well-beaten egg and butter. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Stir again to make sure it is good and blended.
Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others.
Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.
Place the ball of dough between two sheets of parchment or silicon baking mats. Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough in a large rectangle of uniform thickness (about the thickness of two quarters stacked). Trim if needed.
Using a knife or pizza cutter, cut the dough into 8 equal squares, then fold each corner of each square in towards the middle, leaving about 1/4-1/2 inch between the folds. Hopefully you are more consistent than I am, lol. This should give you 8 danish ‘bases.’
Plop a generous spoonful of the filling of your choice in the center of each danish base. I did 2 ea of cranberry-orange and pumpkin, and 4 of the eggnog (I got a little mess with the eggnog as I got distracted, hopefully yours look prettier 🙂 ).
Slide onto a baking sheet and put in the over for about 20 minutes or until the edges of the pastry start to brown. Remove and move to a cooling rack to cool.
Nutritional information – Pumpkin (based off my ingredients, double-check!): Calories: 95, Fat: 4g, Protein: 9g, Carbs: 4g, Fiber: 1g, Net Carbs: 3g
Nutritional information Cranberry-orange (based off my ingredients, double-check!): Calories: 91, Fat: 4g, Protein: 7g, Carbs: 3g, Fiber: 1g, Net Carbs: 2g
Nutritional information – Eggnog Custard (based off my ingredients, double-check!): Calories: 77, Fat: 4g, Protein: 7g, Carbs: 3g, Fiber: 1g, Net Carbs: 2g
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!