Low-Carb Lemon Danish Pastries

Ingredients

• Cream cheese

  8 oz or 227g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  90g

• Lemons

  Raw, without peel

  2 slice (1/8 lemon) or 14g

• Lemon zest

  ¼ tsp or 0.5g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ⅔ cup or 80g

• Coconut Flour

  Organic - Bulk Barn

  25g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  25g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ¼ tsp or 6g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Butter

  Unsalted

  4 ½ tbsp or 64g

• Vanilla extract

  1 tbsp or 13g

Directions

1. 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.
2. For the filling
3. 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.
4. For the pastry dough
5. In a small mixing bowl, combine the almond flour, coconut flour, stevia/erythritol mix and baking powder using a whisk.
6. 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.
7. Break the other egg in a small bowl and whisk briefly. Reserve for later.
8. Melt the mozzarella cheese and the butter in a medium saucepan over low heat stirring constantly. Don't worry if they do not combine.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. Recipe by: Harper Slusher (source: https://simplysohealthy.com/low-carb-lemon-danish-pastries/)

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