Low Carb Lemon Cheese Danishes - OMG YUM!
There are just some days where I NEED something comforting like a Danish. You call it a special occasion, I call it Tuesday. So, maybe I want Danishes all the time. At least now I can have them (all the time if I wanted) because I've developed a low carb version that hits all the right lemony notes, and keeps me satisfied.
Ingredients:
8 large organic eggs - separated. Whites in one bowl, yolks in another. I prefer to use glass bowls for this, not plastic.
1 additional large egg - not separated. Set aside.
16 ounces WHIPPED cream cheese - separated into two 8 ounce quantities.
1 tsp baking powder
Lemon juice (will give measurements below - I keep a bottle on hand in the fridge. You can use fresh if you like). 1 Tsp lemon extract
1 Tsp vanilla extract
Erythritol sugar alcohol - granulated (will give measurements below) 4 tbspn coconut flour - separated 2 & 2
In one bowl, beat the egg whites with 1 tsp baking powder, and 2 Tbsp granulated Erythritol until stiff peaks form. Set aside.
In second bowl, beat the yolks with 8 ounces whipped cream cheese, 2 Tbsp granulated Erythritol, 1 tsp lemon extract, 1 tsp vanilla extract, and 3 Tbsp lemon juice. Add 1 Tbsp coconut flour, and beat until smooth. If the batter is still too loose, add 1 more Tbsp of coconut flour, and beat again. It should be the consistency of a thicker pancake batter.
Take 1/3 of the egg white mixture, and gently fold into the yolk batter. DO NOT OVER MIX. Take another 1/3 of egg whites, and do the same until all the egg whites are incorporated, and the batter is light, fluffy, and doubled in volume. If you overmix the egg whites, they will deflate, and you will have a runny mean. So, make sure you only fold in until just incorporated.
Spoon about 1/4 cup of the mixture into circles onto a parchment lined baking sheet.
Set aside. In a clean bowl, mix the other 8 ounces of whipped cream cheese, 1 large egg, 3 Tbsp lemon juice, 1/4 cup granulated Erythritol. Add 1 Tbspn coconut flour, and mix. Let stand a few minutes to allow to thicken. Once thickened, drop approximately 2 tbspn worth of the lemon cream mixture into the center of the egg white base on the baking sheets from earlier.
Bake at 375 degrees for approximately 8-10 minutes - until golden brown.
Allow to cool completely before serving. Recipe makes 18-24 danishes, depending on how big you make them on the cookie sheets.
Ingredients:
8 large organic eggs - separated. Whites in one bowl, yolks in another. I prefer to use glass bowls for this, not plastic.
1 additional large egg - not separated. Set aside.
16 ounces WHIPPED cream cheese - separated into two 8 ounce quantities.
1 tsp baking powder
Lemon juice (will give measurements below - I keep a bottle on hand in the fridge. You can use fresh if you like). 1 Tsp lemon extract
1 Tsp vanilla extract
Erythritol sugar alcohol - granulated (will give measurements below) 4 tbspn coconut flour - separated 2 & 2
In one bowl, beat the egg whites with 1 tsp baking powder, and 2 Tbsp granulated Erythritol until stiff peaks form. Set aside.
In second bowl, beat the yolks with 8 ounces whipped cream cheese, 2 Tbsp granulated Erythritol, 1 tsp lemon extract, 1 tsp vanilla extract, and 3 Tbsp lemon juice. Add 1 Tbsp coconut flour, and beat until smooth. If the batter is still too loose, add 1 more Tbsp of coconut flour, and beat again. It should be the consistency of a thicker pancake batter.
Take 1/3 of the egg white mixture, and gently fold into the yolk batter. DO NOT OVER MIX. Take another 1/3 of egg whites, and do the same until all the egg whites are incorporated, and the batter is light, fluffy, and doubled in volume. If you overmix the egg whites, they will deflate, and you will have a runny mean. So, make sure you only fold in until just incorporated.
Spoon about 1/4 cup of the mixture into circles onto a parchment lined baking sheet.
Set aside. In a clean bowl, mix the other 8 ounces of whipped cream cheese, 1 large egg, 3 Tbsp lemon juice, 1/4 cup granulated Erythritol. Add 1 Tbspn coconut flour, and mix. Let stand a few minutes to allow to thicken. Once thickened, drop approximately 2 tbspn worth of the lemon cream mixture into the center of the egg white base on the baking sheets from earlier.
Bake at 375 degrees for approximately 8-10 minutes - until golden brown.
Allow to cool completely before serving. Recipe makes 18-24 danishes, depending on how big you make them on the cookie sheets.
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