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!
Gluten Free & Keto Danish Pastry
With Chia Raspberry Jam!
As you guys know, danish pastries are traditionally made using puff pastry. And while I haven’t (yet!) figured this one out for y’all, using our famous Crazy Keto Dough works a charm for a surprisingly simple treat.
Having said that, you could also totally use our flaky keto pie crust here as its more akin to actual pastry. I know so many of you love this recipe, but it is a little more finicky and I wanted to keep things extra simple. Your choice though, I know many of you are pros!
And while you can do various fillings here, I must say I highly enjoyed using my raspberry chia jam! It’s bright, tangy and just beautiful. Plus, it doesn’t hurt that the chia seeds make the carb count in your berries go the extra mile (they plump up, you see!).
p.s. in case you aren’t familiar, chia seeds are simply awesome. These tiny Mexican guys pack a whole lot of protein and add a whole lot of oomph. They contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.
The Dairy Free & Keto Dough
I’m using our famous Crazy Keto Dough (for everything!) here. It’s easy-peasy to whip up, dairy free, and you can leave the dough in the fridge for 3-4 days (i.e. you can whip up individual batches of several things!).
The Deets
There’s not much to it guys! You simply whip up a batch of dough, roll it out, add fillings, trim and bake. But feel free to get some deets ‘n tricks below!
- Roll out the dough into a rectangular-ish shape (roughly 8×12″ in size) between two sheets of parchment paper. I like to trim as I roll out to get a rough rectangle shape, and waste the least dough in trimmings (because ahem… there’s no wasting of precious keto ingredients here!).
- Trim the top two corners and add a layer of (toasted!) pecans to the center
3. Add raspberry chia jam (or desired filling- see below for more ideas!). Cut strips at a slant and fold, pinching together as needed if cracks occur.
4. Brush with egg wash and bake away!
The Flours
I like a mixture of super fine almond flour (Anthony’s super fine is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we’re golden.
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
(Some More!) Filling Ideas
Options are pretty much endless right?! But off the top of why head, I’m thinking (craving?!):
- adding a generous smear of our keto ‘nutella’, with some added toasted hazelnuts for extra crunch!
- cooking up a batch of my keto ‘apple’ (you know, the one I use in my famous ‘apple’ pie and muffins!). I would also add some toasted pecans, or walnuts, here!
- and how about an easy peanut butter and jelly version? Simply switch up the pecans here for a (generous!) layer of your favorite natural pb.
Keto Danish Pastry (With Chia Raspberry Jam!)
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)
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.
oMG! I find the trad fathead dough a bit to gluggy (still eat it of course) but this came out so crispy and the right texture ….well done and thank you
Amazing! Made as written, and it was absolutely delicious. Made it with blackberry chia jam. The crust was easy to make and easy to work with. I froze the dough for ten minutes before working with it. I rolled it out on top of a Silpat mat sprayed with canola oil with the oiled cling wrap I initially wrapped the dough in on top. I cut ten, diagonal strips to fold over the top of the pastry for ten, equal portions of pastry. Then I just transferred the Silpat mat to the baking sheet and baked for 20 minutes. The cream cheese frosting really added a lot; I wouldn’t make the pastry without that. It was divine. I did add a couple tablespoons of almond milk to make it more drizzly. The pastry was easy to slice, and the filling pretty much stayed put rather than leaking out. Awesome! I made it for mother’s day, and it was really a treat.
Oh man, was this ever good! I used mixed berries for the filling and it turned out perfect, and so yummy! My braid wasn’t quite as pretty as this- I think I overfilled it just a bit- but It tasted awesome and my family loved it.
I gave this a 5 because I already know I will love it. Your keto crazy dough has never disappointed yet and I always have keto chia jam in my fridge because it is so yummy.
I just want to thank you for creating recipes like this that don’t involve mozzarella (e.g. fathead) dough. A Pinterest search for keto danish returns a lot of cheese dough recipes. I’ve never cared for anything I made with that dough, plus I really try to limit my dairy. With this dough I get to enjoy my creation and eat less dairy!
Made it tonight and the directions were easy to follow and it came out great!
I love cheese danishes. How would I make a cheese filling? Bye the way, I’m in love with your recipes. I really like the fact that you bake at high altitude and I don’t have to try to figure out how to adjust recipes. I’m at almost 9,000 ft. Hoping you do a print copy of your recipe book. I can’t do download copies.
Paola, you’ve done it again! All of my favorite ingredients in a fantastic danish strudel. Your “apple” muffins are our favorites and so your suggestion to us the “apple pie filling” in the recipe will make it a true keto apple strudel. I can’t wait to try it, but I’ve already given it 5 stars because I know this recipe is a keeper. Thanks so much!
Oh YUM! Now that I’m getting my sweetheart onboard with the keto treats, I can start turning out more Gnom-Gnom delights. Thanks Paola 🤗🥰