Cheese Danish
A keto cheese danish made with fat head-style mozzarella and coconut flour dough and a sweet cream cheese filling.
Ingredients
| 4 cups | 960 ml | shredded mozzarella cheese (dough) |
| 4 ounces | 115 g | cream cheese (dough) |
| 1 cup | 240 ml | coconut flour (dough), Bob's Red Mill |
| 4 | eggs (dough) | |
| 1 tsp | 5 ml | vanilla extract (dough) |
| 1 tsp | 5 ml | vanilla liquid stevia (dough) |
| 1 1/2 packages or 12 ounces | cream cheese (filling) | |
| 1 | egg, beaten (filling) | |
| 1 tsp | 5 ml | vanilla extract (filling) |
| 1 tsp | 5 ml | vanilla liquid stevia (filling) |
Instructions
- Preheat oven to 375 degrees F.
- In a microwaveable bowl add the mozzarella cheese and cream cheese.
- Microwave 1 minute and 30 seconds.
- Stir until combined.
- Whisk flour, the eggs, vanilla extract and vanilla stevia together until combined.
- Add this to the cheese mixture and continue to stir or use wet hands to combine.
- Spread mixture onto a parchment lined baking sheet or use a rolling pin between two pieces of parchment. (see video)
- Slice on sides of dough at an angle. See video. Set aside to make filling.
- Add the filling ingredients to a stand mixer and blend on high until smooth.
- Spread down middle of dough and fold sides across the middle.
- Bake for 15-18 minutes or until golden brown.
- Allow to cool about 10 minutes before serving if enjoying warm or cool completely and refrigerate.
- Keep refrigerated.