Keto Danish Pastry (With Chia Raspberry Jam!)

Sliced keto danish with cream cheese glaze and a mug of coffee

Keto Danish Pastry (With Chia Raspberry Jam!)

Easy and flavorful-to-boot, this keto danish pastry (with chia raspberry jam!) makes for a truly special breakfast or low carb treat. Oh, and it doesn't hurt that its packed with fiber!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Breakfast, Dessert

Cuisine American, Keto

Keyword gluten free danish, keto danish, keto danish pastry

Prep Time 30

Cook Time 20

Resting Time 10

Servings servings

Calories 158kcal

Ingredients

For the keto danish pastry:

1 cup our raspberry chia jam to taste
1 batch Crazy Keto Dough
2/3 cup roughly chopped pecans lightly toasted
1 egg for egg wash

For the cream cheese glaze (optional, but highly suggested!)

60 g cream cheese softened
28 g unsalted (grass-fed!) butter softened
2-4 tablespoons powdered erythritol or allulose/xylitol
1 teaspoon vanilla extract
pinch kosher salt
1-3 tablespoons almond milk as needed (optional)

Metric - US Cups

Instructions

Whip up a batch of our raspberry chia jam, or desired filling of choice (see post for more recs!). The jam takes time to cool, so you can prep everything ahead (dough included) and assemble when needed.
Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (ps it keeps up to 3-4 days in the fridge).
Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
(VIP: please see post for assembly pictures and visual reference!). Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 8x12 inches in size. Trim top corners using a pastry wheel or knife, add pecans and chia jam to the center of the dough. Cut slanting strips (roughly 3/4-1 inch each), fold the top and cris-cross the strips.
Brush with egg wash and bake for 18-25 minutes (I did 20), until the pastry is nice and golden.
While your danish pastry is in the oven, cream together with an electric mixer the cream cheese and butter until light and fluffy. Beat in the powdered sweetener, vanilla extract and salt. If you want it more of a drizzling consistency, add a few teaspoons of almond milk to thin it out.
It's best served warm straight from the oven, with a generous drizzle of cream cheese glaze. But it also does re-warm very well.

Notes

Please note that nutrition facts below are estimated for 1/10th of the Danish pastry, with the glaze and using 1 cup of my raspberry chia jam (which is suuuuper rich in fiber!).

Nutrition

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