Put mozzarella cheese and 2 oz cream 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).
Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Press into a big rectangle on parchment paper (it helps to wet your hands). Divide into 8 pieces and put them on the prepared cookie sheet.
Make the cream cheese topping. Mix cream cheese with egg, sweetener, and vanilla until smooth. I did this in my rocket blender. Spread onto the pieces of dough.
Make the raspberry topping. In a small saucepan or in a small microwave bowl heat the raspberries. Stir in the sweetener and sprinkle on the glucomannan. Stir until dissolved. Put a blob of raspberry topping on each danish and swirl it in. It’s pretty thick but you can still flatten and smush it into the cream cheese to combine the two.
Bake at 350 for 20-25 minutes until the cheese topping is set and the crust is golden brown. Cool to room temperature.
To Store: refrigerate the raspberry cream cheese danish by putting in an airtight container. They will last up to 4 days in the fridge. Eat them cold or warm them for a few seconds in the microwave. To Freeze: lay danish out on a baking sheet and flash freeze for 2 hours. Then place raspberry danish into a freezer bag or airtight container. They will last up to 2 months in the freezer—thaw before eating. Substitutions: you can swap ground golden flax for almond flour. Prep Time: you can prepare the danish and store them in the refrigerator until you are ready to bake them. Up to 12 hours in advance. Notes on Sweeteners: