Keto Cinnamon Pecan Danish | #Ketopiecrust #Walnutpiecrust #Ketowalnutcrust #Lowcarbpiecrust #Ketowalnutrecipes #Ketobrownies #Dessertphotography #Ketobreakfastrecipesonthego #Ketocinnamonrolls #Ketobreakfastvideos #Ketogenicrecipes #Ketodietrecipes
Keto Cinnamon Pecan Danish
- 8 oz. mozzarella cheese
- 4 oz. Almond flour
- 1 egg
- 1 tsp. baking powder
- 2 Tbs. sweetener Filling
- 2 oz. Lolli’s Low Carb Granola. I buy mine here.
- 2 oz. chopped pecans
- 2 Tbs. sweetener. I use this!
- Dash of cinnamon. Or two…
- 2 Tbs. melted butter
- Preheat your oven to 350.
- The assembly. First things first, this recipe calls for a specific brand of low carb granola. Lolli’s low carb granola is my absolute favorite. It has one net carb per serving, super simply, clean ingredients and is pretty unbelievably delicious. I will link to her store here! You can save 10% off your order with the code “KETOCOPY”. I absolutely love this product and am proud and thrilled to be working with them. There is a Lolli! She’s real, and she’s lovely. :) If you do not have this granola and NEED to make this recipe immediately, simply double all of the other filling ingredients. It may not have quite the same pizazz but I’m pretty sure that will work. Lolli’s granola is sweetened with Sukrin Gold and imparts an absolutely delicious brown sugar flavor.
- Melt 8 oz. of shredded mozzarella in a microwave safe bowl in short bursts in your microwave. I usually microwave for 30 seconds, stir, 30 seconds, stir, 15 seconds. If you have never made fathead dough before, check out my recipe post here. There is a much longer explanation of the process, the cheese selection, the whole deal.
- Once your cheese is melted, stir in your egg. Don’t worry, the cheese will not cook your egg. Once well mixed, add your dry ingredients. I like to stir all of my dry ingredients together before I add them to my cheese and egg mixture. I added a dash of cinnamon to this specific batch of dough and it was nice. Fathead type dough is easy to nudge in any direction with different seasonings.
- After you have mixed your dry ingredients into your wet ingredients, you will need to knead the dough for a minute or two to incorporate it completely.
- Roll out dough into a long rectangle and pile your filling center, across the entire long length of your dough. Imagine the rectangle is divided into thirds. Spread the filling down the center third leaving a third on either side of the filling to cut your strips. You can also lightly score this imaginary line and cut your strips before adding the filling.
- Cut your strips from the edge of the center third out to the outside of your dough, at an angle. I find it works better to press down into the dough with the knife rather than dragging a knife through the dough. You can also use a pastry scraper to cut the strips. Before I go into all this….. if making fancy lattice pastries isn’t your thing, I don’t blame you. It’s entirely possible to get this all together much quicker, albeit less fancy :), if you skip the lattice.
- You can fold the left and then the right side over the center intact, OR, you can make this like a giant danish pocket. To do that simple pile the filling along one side and fold the other side over. you may want to run a bit of egg wash along the inside edge of your “Danish pocket” before folding over and sealing shut :) If you go this route make sure to cut slits on the top of the danish to allow steam to escape. There probably won’t be a lot of moisture in the filling, but it’s a quick, easy way to add a bit of fancy
- Ok! Strips….. if you’d like a lattice top on your danish, simply cut strips at a slight angle all along those outer third sections of your pastry. Alternating left and right, fold the strips over the filled center. This may feel super weird the first time you do it but you’ll quickly get the hang of it. You can always un-fold them and start over too.
Recipe has been adapted from >>>>> here
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