These low-carb lemon danish pastries are so good it’s hard to believe they are an appropriate choice for a ketogenic, diabetic, gluten-free, grain-free or Banting diet!
The recipe for Low-Carb Lemon Danish Pastries
These low carb lemon danish pastries have a tender golden crust with a lovely sheen. Inside the delicious exterior lies creamy lemon filling with just enough tang to offset the sweetness. The end result is reminiscent of a pastry from a high end boutique bakery. These pastries are a perfect way to satisfy a sweet tooth without straying from a low-carb diet.
While these pastries taste great, they are also easy to transport. They make a quick, but satisfying grab’n go breakfast. Try putting them in a lunch box or packing them for a picnic!
Why use mozzarella dough?
These low-carb lemon danish pastries are made with mozzarella dough. Using mozzarella in pastry dough may sound strange, but the end product doesn’t taste like mozzarella at all.
Why use mozzarella cheese? Mozzarella is stretchy when it is hot and as a result, makes the dough stretch like bread dough. This results in a dough that holds together and is easier to roll out. Another benefit of using mozzarella in the dough is that the nutrient content of the cheese satisfies even the most ravenous appetite.
Tips for using mozzarella dough
There are a few tricks when using mozzarella dough. First, be sure to use grated part-skim mozzarella cheese. This type of cheese gives the dough more stretch.
Second, the dough only stretches when it’s hot, so it’s important to work quickly when rolling out the dough and forming the pastries. Having said all that, mozzarella dough is quickly becoming one of my favorite doughs to work with.
While mozzarella dough is becoming my favorite dough to work with, these low-carb lemon danish pastries are quickly becoming one of my favorite treats. Try them and see what you think!
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Low-Carb Lemon Danish Pastries
For the filling
- Preheat oven to 350º Fahrenheit. Line a cookie sheet with parchment. Have a rolling pin and two sheets of parchment about 16 inches long within reach.
For the filling
- Add cream cheese, stevia erythritol mix, lemon extract and lemon zest to a medium mixing bowl. Using a mixer, combine ingredients at low speed. When combined, turn mixer to high speed an blend until slightly fluffy. Set aside and prepare pastry dough.
For the pastry dough
- In a small mixing bowl, combine the almond flour, coconut flour, stevia/erythritol mix and baking powder using a whisk.
- Break one egg in a small bowl. Add vanilla extract and whisk briefly. Add this mixture to the dry ingredients and combine using a spoon. The mixture will appear mealy and egg will not mix in completely.
- Break the other egg in a small bowl and whisk briefly. Reserve for later.
- Melt the mozzarella cheese and the butter in a medium saucepan over low heat stirring constantly. Don't worry if they do not combine.
- When melted, remove from heat and add the dry ingredients to the cheese and butter, stirring vigorously. Place dough on a piece of parchment and kneed together until it resembles bread dough. Pat into a disk shape and cover with the other piece of parchment. Roll dough into a rectangular shape about 12" by 9". Remove top parchment.
- Using a butter knife, gently cut the dough in half lengthwise, then into six equal pieces crosswise to make a total of 12 small rectangles.
- Spoon the filling over six of the rectangles, dividing it equally among the rectangles and keeping the filling about 1/2 inch from the edges.
- Carefully cover each of the rectangles with filling with a rectangle without filling. You may need to stretch it a bit to make it fit. Pinch the edges together and press edges with the tines of a fork. Place pastries on the prepared cookie sheet. Cut steam holes in the top of each pastry using the tip of a sharp knife.
- Using a pastry brush, lightly brush a bit of reserved egg over the top of the pastries. Place pastries in the bottom third of the preheated oven. Bake for 15-18 minutes or until lightly golden brown. Watch carefully as these pastries will burn quickly.