Description
These Sugar-Free Strawberry Danish Hearts are golden, flaky pastries filled with a creamy cheesecake center and topped with fresh strawberries and sugar-free glaze. Made with almond flour and no added sugar, they’re a low-carb, elegant treat perfect for special occasions or mindful indulgence.
Ingredients
- Low-Carb Laminated Danish Dough:
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar-free sweetener
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- Strawberry Topping:
- 1 cup fresh strawberries, finely diced
- 2 tablespoons sugar-free strawberry preserves
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar-free sweetener
- Egg Wash:
- 1 egg
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine almond flour, coconut flour, sweetener, baking powder, and salt in a bowl.
- Cut cold butter into the dry ingredients until mixture resembles coarse crumbs.
- Whisk eggs, heavy cream, and vanilla extract together. Add to flour mixture and mix until a soft dough forms.
- Roll dough between parchment sheets to 1/4-inch thickness. Fold into thirds, rotate, and roll again. Repeat folding process two more times.
- Roll dough to 1/4-inch thickness. Cut 12 heart shapes. Cut smaller heart centers from half to create frames.
- Place solid hearts on baking sheet. Brush edges with egg wash and top with heart frames, pressing gently to seal.
- Beat cream cheese, powdered sweetener, egg yolk, vanilla, and heavy cream until smooth.
- Spoon filling into the center of each heart.
- Mix strawberries, preserves, lemon juice, and sweetener. Spoon a small amount over the filling.
- Brush outer pastry edges with egg wash.
- Bake 18–22 minutes until golden and filling is set.
- Cool 10 minutes on baking sheet, then transfer to wire rack.
Notes
- Chill dough for 20–30 minutes if too soft to handle.
- Avoid overfilling to prevent leakage.
- Store refrigerated in an airtight container for up to 4 days.
- Reheat in a 300°F oven for 5–8 minutes to restore crispness.
- Suitable for low-carb and keto lifestyles.
- Prep Time: 25 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 heart
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 125 mg
