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!).
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!
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!)
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!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto danish pastry:
For the cream cheese glaze (optional, but highly suggested!)
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.
Please note that nutrition facts below are estimated for 1/10th of the Danish pastry, with the glaze and using 1 cup of my raspberry chia jam (which is suuuuper rich in fiber!).