This delicious treat actually got it’s start in Austria where it was called a Plundergebäck. Brought to Denmark by Austrian bakers during a bakery strike in the 1850’s. The “wienerbrød” as the Danes called them, quickly grew in popularity. Several types of Danish pastries made their way to America in the early 1900’s. The modern Cream Cheese Danish as we know it, was perfected by Danish immigrants in New York. Today you can enjoy a Bon Appe Keto Cheese Danish anytime knowing your treat is not just delicious, but totally Keto!
Bon Appe Keto Cheese Danish
Using a hand mixer, beat cream cheese, powdered swerve, heavy cream and vanilla extract on medium until well combined. Set aside.
Line cookie sheet with parchment paper – set aside.
Place shredded mozzarella, cream cheese and almond flour into a microwave safe bowl and microwave for 90 seconds.
Remove and use a fork to mix in egg, baking powder, powdered swerve, and xanthan gum.
Transfer dough to a silicone baking mat.
Lightly wet hands and knead dough. If dough is too wet, add almond flour (one tsp at a time). If dough is too dry and crumbly, reheat in microwave for 15 seconds. Dough should not be sticky and be consistent enough to be easily shaped.
To make round Danish: Divide dough into 6 equal balls. Each ball should weight about 70 grams. (See notes on how to create mini Danishes).
Working with one ball of dough at a time, place a sheet of parchment paper over the dough and press into a 3”-4” diameter puck.
Wet your fingers, and gently use them to create a depression in the middle of the Danish for the filling: work from the center of the dough outward, until the depression leaves a ½” border on the outside of the Danish to keep the filling from spilling out. Please note, be sure that the depressed cavity area of your Danish is not less than ¼” thick, and the outer ring should be no more than ¾” thick.
Remove top layer of parchment paper and transfer to parchment lined cookie tray with a silicone spatula.
Repeat with the rest of the dough balls.
Spoon the cream cheese filling into the Danish cavities. Do not over fill.
Bake for 12-14 minutes. Check for browning after 10 minutes.
Remove from oven and allow to rest for 2 minutes before transferring to baker’s cooling rack for 10 minutes.
Prepare icing by adding heavy cream, powdered swerve and vanilla into a mixing bowl, and whisk until uniform and creamy.
Place icing into a pastry decorating bag with a round tip and trace lines of icing onto cooled Danish.
Note: To create mini Danish: place a sheet of parchment paper over the dough and use a rolling pin to roll dough to 1/4” thickness. Remove parchment paper and using a knife or pizza cutter, cut the dough into 2” squares. Transfer squares one by one with a silicone turning spatula to a parchment lined cookie sheet and place 1 tsp of filling in the center of the squares. Gently pull in two opposite corners of the square and press them together to form a filled diamond shape. Bake as usual, but check for browning at 10 minutes. Keep refrigerated for up to 1 week, or freeze for up to 2 months in air-tight freezer bag/container (defrost in refrigerator). To serve after refrigeration, heat for 3 minutes in a toaster oven or regular oven (350F).