Low-Carb Raspberry Almond Cheese Danish

IMG_0524wmI’m currently trying to eat low-carb and high-fat, to help with my neurological problems caused by Lyme disease. We believe my falling and a few other symptoms are caused by atomic seizures. I’m trying to control them with diet, herbal supplements, and avoidance of triggers, such as caffeine. 

While searching Pinterest I found this recipe that matched my diet really well. Now, I love cheese danishes so when I found it I knew I would have to try it soon. Thankfully my second day off caffeine has been much better than my first, so I was up to making them this morning. I followed the recipe pretty closely, other than topping it with some frozen raspberries, slivered almonds, and using Truvia instead of confectioners Swerve for the filing.

Raspberry Almond Cheese Danish
Serves 3
A delicious and easy low-carb cheese danish, perfect for an early morning treat. For those on Trim Healthy Mama these are an S style meal.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Pastry
  1. 3 eggs, separated
  2. 1/4 tsp cream of tartar
  3. 1/4 cup Swerve (or Truvia)
  4. 1 tsp cinnamon
  5. 3 Tbsp ricotta cheese
Filling
  1. 4 oz cream cheese, softened
  2. 1/2 egg yolks (from above)
  3. 1/4 cup Truvia
  4. 1/4 tsp vanilla
  5. 1/4 tsp almond extract
  6. frozen raspberries
  7. slivered almonds
Instructions
  1. Preheat oven to 300 fahrenheit and line a cookie sheet with parchment paper.
  2. Separate eggs and place the egg whites in a medium sized bowl. Add cream of tartar and beat until firm peaks form.
  3. In a small bowl break the egg yolks with a fork; transfer half of the egg yolks into a separate bowl and set aside for filling. Combine one half of the egg yolks with sweetener, cinnamon, and ricotta. Combine well. Gently fold into egg whites using a rubber spatula.
  4. Combine remaining egg yolks with cream cheese, truvia, vanilla, and almond extract. Set aside.
  5. Take the danish pastry base and form into six even mounds on the cookie sheet. Use a large spoon to dent in the middle so that it can hold the filling. Fill in the center with the filling, top with several frozen raspberries and slivered almonds. Place in the center rack of the oven and bake for 25-30 minutes, until, golden brown and set up.
Adapted from Maria Mind Body Health
Lavender and Honey http://www.lavenderandhoney.net/

Maria from Maria Mind Body Health has a lot of other yummy looking healthy recipes. Please be sure to go back to her blog and check them out! I’m also linking up at Trim Healthy Tuesday

This entry was posted in Food & Recipe, Health and tagged , , , . Bookmark the permalink.
  • http://www.wholefoodmomonabudget.com Eva

    This looks fantastic! I’ve got to try it!

  • http://www.gwens-nest.com Gwen

    You are a food GENIUS! This looks incredibly incredible. *drool*

    Thank you so much for sharing and for linking up at Trim Healthy Tuesday!

    • Rachel

      Lol, thank you! As I said, I didn’t come up with the recipe, but I like the small changes I made. Since I posted this I made them again and used blueberries instead of raspberries, and enjoyed it as well.

  • Pingback: Delicious Almond Poppy Seed Muffins » Lavender and Honey()

  • Kendi

    I see this serves 3 can I freeze the other portions?

    • http://www.lavenderandhoney.net/ Rachel Keeth

      I’ve not tried that, but it’s a brilliant idea! I must try it. What I would probably do is place the cookie sheet once cooled in the freezer. Once they are completely frozen take them off the cookie sheet and wrap them in plastic wrap then place in a plastic bag. When wanting to use I would thaw them the night before on a cookie sheet then pop them in the oven for about five minutes. Thank you for the idea, this could be really helpful!

      • Kendi

        Thanks for the response :) I’m excited to try this but didn’t want to waste any lol