My other half, who is of Danish descent (he‘s a viking really), has been telling me for some time about his childhood memories of eating original Danish pastries, on his visits to Denmark…
I love to feed my guinea pig, who conveyed his thoughts of absolutely deliciousness, just like the real thing, if his childhood memory serves him well!
Not only does it taste mouthwateringly delicious, it looks good too!
Low-Carb Pecan Danish Plait
My other half, who is of Danish descent (he‘s a viking really), has been telling me for some time about his childhood memories of eating original Danish pastries, on his visits to Denmark
10
servings1
hour10
minutesIngredients Dough
225 g Mozzarella
113 g Cream Cheese
30 g Almond Flour
35 g Coconut Flour
30 g Ground Golden Flaxseed
1 medium Egg
2 tbsp Baking Powder
2 tbsp Erythritol
3-4 drops Liquid Stevia
Pinch of Salt
- Filling
85 g Ground Pecan Nuts
25 g Roughly Chopped Pecan Nuts
25 g Softened Butter
2-3 tbsp Erythritol
1/2 tsp Liquid Stevia
- Topping
25 g Melted Butter
1 tbsp Erythritol
1-2 drops Liquid Stevia
Method
- Mix Mozzarella and Cream Cheese together. Microwave in 30 second bursts, stirring each time until completely melted
- Preferably using a food mixer (a hand held mixer with the dough attachment will also do) mix the cheese until it’s slightly cooled, then add the beaten egg. Stir until the egg and cheese are combined
- Slowly add the dried ingredients and mix until you have a nice dough texture
- Wrap in cling-film and cool in the fridge for an hour
- Filling
- Blend the butter, ground pecans, Erythritol and sweetener until you have a paste-like consistency
- Roll out the pastry between two pieces of greaseproof paper – ca. 42cm X 50cm oblong shape
- Spread the pecan paste onto the pastry. Sprinkle the chopped pecans on top
- Roll the longest edge of the pastry, using the greaseproof paper until you have a sausage
- Flatten slightly then cut twice along the length so that you have three strips. Plait carefully
- Bake in the oven at 170C for 30-40 minutes
- Whilst it’s still warm, brush the surface with the butter and erythritol mix
Notes
- MACROS per slice: 3g Carbs – 25g Fat – 24.9 Protein – 278 Calories
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