This Braided Blueberry Cheese Danish has a golden brown dough, a ton of cream cheese filling, and blueberries that pop with every bite. It is a home run. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
If you didn't know already brunch is my favorite meal. I'm not a big eater first thing in the morning so I love it when I can just sip coffee until 10 or 11 on the weekends and then sit down to a full spread. My cream cheese egg bake, bacon or Taylor ham, fresh fruit, and some kind of pastry is always on the brunch menu.
I've been craving another cheese danish since I made my Raspberry Cream Cheese Danishes back in March. I made a plain cheese danish while visiting family for Easter as well. But it can be time-consuming to make individual danishes. I thought it would be easier to make one big one and then just cut it into pieces.
Low Carb Mozzarella Dough
The dough is a mozzarella and cream cheese based dough the works equally well in sweet and savory applications. In my sweet uses of it, I add a little vanilla and sweetener.
You cannot taste the cheese. As long as you mix it into the dough thoroughly you absolutely cannot tell the dough is mostly mozzarella cheese. I promise.
How to Make a Braided Cheese Danish
How to Braid a large Danish
As the photos show simply form the dough into a large oval. Put the filling down the center and cut one-inch strips along the sides. Fold them over the filling. My braid opened up a bit while baking but I still think it looked pretty enough for company and it was definitely tasty enough.
Glaze for Blueberry Danish
This glaze is optional but is a nice touch to the finished Danish. All I did was mix a little melted butter with powdered sweetener and vanilla and drizzle it on top while the Danish was still warm.
Other Keto Brunch Recipes using Mozzarella Dough:
Healthy Gluten Free Cinnamon Rolls
This keto French toast recipe is also a great brunch choice!
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Ingredients
Dough Ingredients:
- 8 oz shredded mozzarella about 2 cups
- 2 oz cream cheese
- 1 egg
- ⅓ cup almond flour
- ⅓ cup coconut flour
- ⅓ cup ground golden flax or additional almond flour
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla
Cream Cheese Filling:
- 8 oz cream cheese softened
- 1 tsp vanilla
- 1 egg
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¾ cup fresh or frozen blueberries do not thaw if using frozen
Instructions
- Preheat the oven to 350.
- Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients. Once it is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment-lined baking sheet.
- To make the cream cheese filling you can add the cream cheese, vanilla, egg, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
- Put the filling down the center of the dough. Mine was spreading out a bit so I just pushed it back to the middle with a rubber spatula. Sprinkle the blueberries on top. Cut one-inch strips down the edges of the dough as shown in the photo. Crisscross one over the other, braiding as you go down. Bake for 40-45 min until the dough is golden and the cheese filling no longer jiggles.
- Optional glaze: Mix 1 tbsp of softened butter with 1 tbsp of finely ground sweetener and ¼ tsp vanilla. Put in a piping bag and drizzle over the top of the warm pastry (or just spread on top). It will melt and make a shiny glaze. This only makes a small amount of icing. If you would like more you can double or triple it. If you don't want the icing to melt cool the danish to room temperature before adding the icing.
Notes
Nutrition
DeLynn White says
I forgot the egg in the crust part and it still turned out delicious. Thanks!
Malaika says
I have been looking but cant find it. Is it ok to freeze finished product?
Taryn says
The mozzarella-based dough freezes ok but not great. You can freeze it but it won't be as good as when it is fresh.
Malaika says
Made this today and it was very good. Although my braid wasnt very good it was still delicious. To thicken the cream cheese i used xantham gum. Got idea from another comment.
Malaika says
I saw someone mention powdered sugar...so do you use powdered sugar or granular? I am making this today.
Taryn says
I use a granular sweetener in this recipe but a powdered sweetener would work too.
Amanda says
I made this and the filling leaked out everywhere why?! I hope it cooks properly
Taryn says
What size eggs did you use? 1 large egg mixed into 8 ounces of cream cheese plus sweetener should not be that runny.
Debbie Brown says
New to you, lovin it’
Shevawn Bensik says
My filling was running out too fast to contain it and my dough was stuck to the parchment so I couldn't cut strips. I pushed it together and I'm baking it anyway. I'm sure it will taste great! Next time I will use a smaller egg in my filling, or maybe chill it. 😊
Taryn says
Is your kitchen pretty hot? That could've caused both issues. Sorry, it got a little messy! But I agree that it should still taste good 🙂
Kasia says
My filling was runny to but I added some xantan gum. It sort the problem strait away
Patricia says
We made this on Saturday night to have for our Sunday morning brunch. We followed the recipe exactly (using THM gentle sweet) only we doubled the glaze recipe for the top. Oh. My. Goodness!!! It was superb! The whole family loved it!
Our filling was pretty runny, so after pouring it on top and before braiding and baking it, we put it in the refrigerator to thicken some. It was still pretty messy looking when we finished, but after it baked it looked beautiful! After letting it cool, I refrigerated it over night and glazed it in the morning. We will DEFINITELY be making this again! Thank you for your wonderful recipes - they are always consistently DELICIOUS! <3
Jackie Stevens says
I had a few presentation problems. Followed the recipe exactly, but didn’t have a dough blade. I had a hard time spreading the dough out, maybe because lack of dough blade? I spread it out in a 9x13 pan to make sure I got the measurement right. It didn’t make it all the way to the edges without breaking in the middle. So I just left it where it seemed comfortable (very close to the edge of the dish) Then I put it on a baking sheet. My problem was that the braids didn’t close or even come close to touching. It’s possible that the filling made too much. It seemed like quite a bit when I put it on the dough.
All that aside, I just pulled it out of the oven and despite the failed braiding attempt, it looks delicious and smells amazing and can’t wait to taste it! I think I know what I will do differently next time. Thanks for sharing this beautiful pastry!
Therese says
Any idea if this can be made the night before and refrigerated? Wanted to make it Christmas Eve to pop in the oven Christmas morning.
Taryn says
I think that will work. I'd let it come to room temperature before baking. Please let me know how it turns out! Merry Christmas 😀
Ivanna says
Yummy! I used a kitchen aid mixer and was a little scare but it came out perfect.
Thank you
Stephenie says
OMG!!!!!!!!!!!!!!!!! I am so excited to make this ingenious danish pastry recipe! It looks really good and I thought I would never have a danish pastry again! Seems like a good place to start with making other flavors like cinnamon danish. Thank you so much for sharing genius!
Diane says
Can I use the THM Baking Blend instead of your blend. I have that on-hand. If yes, would it be the same amount?
Taryn says
Yes. Use a little bit less.
Jana says
I made this and it was really yummy!! 🙂 I am trying to add this to MyFitnessPal tracker and you provide some macro information but not the actual number of calories per serving. I know we don't count calories on THM but it's a required field for the program and I literally have no idea... can you help?
Taryn says
You can put the recipe into MFP to get the calorie count. http://www.myfitnesspal.com/recipe_parser
Jana says
Thanks, Taryn! I am half a Drive-thru Sue when it comes to this kind of stuff and thought you would have already that information. Do you have a ballpark caloric count?
Taryn says
Not for this post, sorry. If you aren't looking at the calorie count in MFP anyway I would suggest just making up a number.
Carol says
This was awesome! I didn't have any powdered stevia so I used some Stevitka liquid stevia and it worked fine. I love this crust - I've used versions of it for pizza, calzones, and your cheese calzone pie which is incredible! Thanks for all of the great recipes!
Linda h says
Deeee-licious!!!!!! Love all your recipes! Thanks so much and keep up the good work!
:o)
Samantha says
Would a regular blender work? I don't have a food processor.
Taryn says
Hi Samantha, it probably depends on your blender. Mine is pretty narrow and I don't think it would work. It does work to just mix with a wooden spoon. Just make sure the cheese is liquidy and the other ingredients are room temperature.
Taryn says
Hi Anna, yes. Just use low heat and stir frequently.
Anna says
Could I melt the cheese on the stove? We don't have a microwave, but I would really like to try this.
marie says
Does it taste cheesy with all the mozz cheese? Also, could I use straight Almond meal rather than a blend?
Thanks,
Marie
Taryn says
Not if the cheese is super melted. You have to make sure there aren't ribbons of unmelted mozzarella or it can. And yes, you can use straight almond flour. I use a blend because it's cheaper.
Michelle says
Is it 8oz of mozerella or two cups. Two cups is 16 oz
Taryn says
Hi Michelle, in shredded cheese 8 oz is two cups because you are measuring dry volume. Not sure if I'm explaining that right since I'm not a math person but when I make this I cut a 16oz block of mozzarella in half and then shred it in my food processor. I end up with 2 cups.
Michelle says
At hanks for the quick response. I made the recipe it was delicious. I am going to try it with raspberries.
Teresa wood says
Your braided blueberry cheese danish looks delicious.
danny says
C'est maginfique et c'est sublimement bon !!
merci