- 100 g almonds, or almond flour
- 90 g xylitol, or preferred sweetener
- 170 g Mozzarella Cheese, firm style cubed
- 50 g cream cheese
- 1 --- egg
- 1/8 tsp salt
- 1.5 tablespoons ground cinnamon, cubed
- 30 g Butter
- 250 g cream cheese, cubed
- 1 egg yolk
- 1-2 tablespoon double cream
- Preheat oven to 190 degrees celcius
- Prepare a muffin tray with 12 holes - round or square (I used square). Grease metal tins well with butter. Silicone cookware should not require greasing.
- If using whole almonds mill for 10 seconds / speed 8 / mc on. Remove from bowl and set aside.
- If using a granular sweetener, mill for 1 minute / speed 10 / mc on. Allow the dust to settle for a couple of minutes and tap the lid before removing sweetener and setting it aside.
- Without washing the bowl add the mozzarella and chop 5 seconds / speed 6 / mc on. Scrape down the bowl.
- Add 50 g cream cheese and cook for 5 minutes / 70 degrees / speed 2 / mc on.
- Add almond flour, egg and salt and knead / 2 minutes / mc on
- Remove the dough and place onto a large sheet of baking paper. Place another sheet of baking paper on top and roll out into a rectangular shape approximately 30cm x 40 cm. Remove the top sheet of baking paper.
- Without washing the bowl, add 30g butter, 1.5 tablespoons of powdered sweetener and 1.5 tablespoons of cinnamon. Melt 1 minute / 50 degrees / speed 2 / mc on. Scrape down sides of the bowl and stir with spatula.
- Spread the cinnamon mixture evenly onto the dough, edge to edge. To get the remaining filling off the blades mix 3 seconds / speed 10 / mc on. Scrape out the bowl well.
- Without washing the bowl, add 250g cream cheese, 35 g powdered sweetener and 1 egg yolk and mix 40 seconds / 37 degrees / speed 4 / mc on.
- Cut the dough that you have already spread with the cinnamon filling into 12 squares approximately 10cm x 10cm using a sharp knife. If the dough is sticky you may need to place it in the fridge for 10 minutes before cutting.
- Gently lift a square of dough and place it in the muffin tin, making sure the bottom is covered and the corners extend up the sides. Repeat with the other 11 squares.
- Spoon or pipe equal amounts of the cream cheese filling onto each piece of dough then fold over the corners to partially enclose the filling.
- Bake for 15 minutes or until the danishes are golden brown. Remove from oven and allow to cool for at least 10 minutes
- While they are cooling, prepare the glaze. In a small bowl mix 1/4 cup of powdered sweetener with double cream to form a paste that can be drizzled or piped. Start with one tablespoon and add a little more if needed.
- When danishes have cooled, remove them from the tin and drizzle or pipe the glaze over. Sprinkle with crushed almonds if desired.
Fat Head Dough
Cream Cheese Filling
Assembly and Baking
Accessories you need
One mini danish has approximately 2g net carbs.
Aadapted from this recipe for a full size danish and converted for the thermomix.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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