This Low Carb Keto Cranberry Cream Cheese Danish is sugar free, gluten free, and made with my Nut Free Fathead Dough!
The holidays are upon us and here at SugaFreeMom.com, that means spectacular healthy, low carb recipes that make entertaining family and friends easy and enjoyable!
Every holiday not only needs fabulous desserts, but also fabulous low carb breakfasts or brunch recipes. Today you get a two for one deal! Enjoy this Low Carb Keto Cranberry Cheese Danish for breakfast, brunch or dessert!
FatHead dough was made famous by the the movie, Fathead. The movie doesn’t actually mention anything about the pizza dough and really it only became popular in the low carb space after Cooky’s Creations blogged about a “Holy Grail of Low Carb Pizza Crust” recipe in 2012.
Unlike the classic Fathead dough made with almond flour, my dough is made with coconut flour and honestly I don’t want to toot my own horn, but it’s pretty perfect in the ability to make you feel like your biting into a fluffy high carb roll!
The original method for making this fathead dough combines cream cheese and mozzarella in a bowl, melts them together and then you have to work really hard combining the dry ingredients together. The dough is pretty simple and doesn’t require any yeast or flour!
I created a quicker and easier method for making this dough, just read below for my new method.
- You can always sub the sweeteners for whatever you like to use, but that being said, you’ll have to take a good guess on how much to use. ½ teaspoon of vanilla stevia is about ½ cup of sugar in sweetness.
- I chose Sukrin Fiber Clear Syrup to mix with the cranberries. I tried this first using frozen cranberries and mixing it was difficult. I recommend fresh instead, but if you only have frozen, just thaw first then fix with the syrup.
- You can use my Sweetener Guide & Conversion chart to swap any other sweetener you like!
This danish is just one of those recipes that is perfect if you’ve got some overnight guests. Easy to make, but more special than a traditional breakfast of bacon and eggs.
If cranberries aren’t your favorite, swap them for raspberries, blueberries or blackberries which would be just as delicious. But if you’re looking for a Christmas breakfast this would be my choice!
My oldest son, is pretty picky and even he said, “Tastes like a traditional danish Mom, it’s super good!” I’ll take that as a win!
The cream cheese drizzle is of course totally optional, but truly puts this over the top!
It’s so tasty you’ll be tempted to smear it all over your face, I mean……slice. 🙂
It’s very simple to make as you just add all the ingredients for the icing into your blender, that’s it!
Make the Nut Free Fathead Dough
Preheat the oven to 400 degrees F.
Try my New easier method for making fathead dough: Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.
Line a baking sheet with parchment paper and roll out the dough to an oval shape. You can wet hands and flatten the dough or place another piece of parchment over the dough and use a rolling pin. Set aside to make filling.
Make the Cream Cheese Filling
Add the cream cheese, egg yolk, vanilla extract and stevia to a stand mixer and blend on high until smooth. Add cranberries to a small bowl and mix with Sukrin syrup.
Cut diagonal strips of dough lengthwise on each side of the oval shape and overlap the strips towards the center.
Bake for 12-15 minutes until golden brown. Allow to cool then refrigerate.
Optional Icing
When ready to serve, add optional topping if desired. Simply place all ingredients into a blender and blend until smooth. Drizzle over the danish and enjoy!
Keto Cranberry Cream Cheese Danish (Nut Free)
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Servings 10 slices
Calories 265kcal
Ingredients
Optional Icing Topping
Instructions
-
Preheat the oven to 400 degrees F.
-
New method: Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.
-
Line a baking sheet with parchment paper and roll out the dough to an oval shape. You can wet hands and flatten the dough or place another piece of parchment over the dough and use a rolling pin. Set aside to make filling.
-
Add the cream cheese, egg yolk, vanilla extract and stevia to a stand mixer and blend on high until smooth. Add cranberries to a small bowl and mix with Sukrin syrup.
-
Spread the cream cheese mixture down the middle of the dough. Top cream cheese with cranberries.
-
Cut diagonal strips of dough lengthwise on each side of the oval shape and overlap the strips towards the center.
-
Bake for 12-15 minutes until golden brown. Allow to cool then refrigerate.
-
When ready to serve, add optional topping if desired. Simply place all ingredients into a blender and blend until smooth. Drizzle over the danish and enjoy!
Notes
Net Carbs: 4g
This recipe was first published in November 2017.
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 8g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 339mg | Potassium: 123mg | Fiber: 4g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 1mg
