Will you try this?
For the dough:
1 ½ cups almond flour
¼ cup coconut flour
¼ cup granulated keto-friendly sweetener
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the filling:
4 ounces cream cheese, softened
2 tablespoons granulated keto-friendly sweetener
½ teaspoon vanilla extract
½ cup fresh strawberries, diced
For the glaze:
¼ cup powdered keto-friendly sweetener
2 tablespoons heavy cream
¼ teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined, forming a dough.
Place the dough between two sheets of parchment paper and roll it out to form a rectangle, about ¼ inch thick.
In a small bowl, mix together the softened cream cheese, granulated sweetener, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Sprinkle the diced strawberries over the cream cheese filling.
Carefully roll the dough into a log, starting from one of the long sides. Once rolled, gently pinch the seam to seal.
Cut the log into 8 equal slices and place them on the prepared baking sheet, spacing them apart.
Bake for 18-20 minutes, or until the danishes are golden brown.
While the danishes are baking, prepare the glaze. In a small bowl, whisk together the powdered sweetener, heavy cream, and vanilla extract until smooth.
Remove the danishes from the oven and let them cool for a few minutes. Drizzle the glaze over the warm danishes.
Allow the danishes to cool completely before serving. Enjoy!
Note: You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
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