Love my keto cream cheese Danish recipe but wanted to make a recipe using pumpkin because when you open a can you have to use it up rather quickly. I made keto pumpkin cookies and keto pumpkin spice donuts then figured why not try to make my keto cream cheese Danish into a pumpkin version for the fall season. It turned out great and sold great at the vendor show, so I thought I would bring you the recipe!
This recipe started as my keto sour cream coffee cake recipe, which is amazing!!!
( https://www.ketoupgrade.info/post/keto-low-carb-sour-cream-coffee-cake ) I just had to figure out how to get the nice lines of cream cheese and crumble onto the batter and for it to stay nice while it baked. Took me awhile unfortunately, this recipe was one of the firsts at the bakery that turned out to be a big seller. Making it in a conventional oven in a regular pan however proved to be difficult. Even though the solution was simpler than I imagined, I was just using too small of a pan for what I was trying to do. Then I added some extra xanthan gum to the components to make things stay where I wanted them.
For this recipe, I suggest using the biggest sheet pan or cookie sheet you own. The one I use is a restaurant half pan that measures on the inside rim 12 x 17, outside 18 x 13. So anything within a couple of inches of that should work fine. The next size pan I have at home is a 12 x 15 cookie sheet which would probably work, you may just have to bake it a minute or two longer because it will be thicker.
The sweetener I used was classic granular monkfruit/erythritol but any 1:1 keto sweetener will work in this bread. I don't recommend using all Allulose for baked goods that have to cook for a long time because it browns too much and makes it insanely soft and this pastry is already super soft! If you want to use some allulose I would say replace no more than half of the erythritol blend. You may need to up the erythritol because allulose is less sweet than sugar.
The "flour" mix I use is what I found to make the softest keto baked goods. So happy to have found this ratio, so far everything I have tried it in has come out so soft and light with no graininess. I don't know of many replacements for these ingredients except you can use different flavors of whey protein isolate. Just remember that many of them will add carbs and more sweetness, so you may have to adjust for that. Also a lot of them have gums of some sort added to them, so I would cut back the xanthan gum if your protein powder contains, xanthan gum, guar gum or acacia gum. Your flavored protein powders also usually have sweetness added to them so you may have to cut back on that as well. This recipe also has cinnamon, so if you are using a cinnamon or pumpkin spice protein powder I wouldn't add as much cinnamon as the recipe calls for. If you really want to use almond flour, the ratio is 3-4x the amount coconut flour for almond flour. So 30g of coconut flour you will need 90-120g almond flour, I would start with less and gradually add more until you get the consistency of a batter.
The crumble topping is pretty simple, crispy and crunchy. The perfect topping for the slightly sweet, moist, soft cake. I tried several variations of the crumble for my strawberry rhubarb crisp and many things turned out well, even using coconut flour but that added too many carbs on top of the rhubarb and strawberries. So I'm sure there are many different things you can use to make it, just make sure you have a crumbly texture after adding the butter. I used egg white protein powder also instead of the whey and it gave even crispier crumble but added a few more carbs. The oat fiber can be subbed with the coconut flour or bamboo fiber. You can add any spices or extracts you would like. Same goes for the extract in the batter, I used vanilla but I tried it with maple and it was yummy, I bet caramel would be good too.
For the cream cheese layer I just took my filling from my original fat head dough cream cheese pastry, the only difference is I added a tiny bit of xanthan gum just to make it a little less runny so it would stay in place while baking. It also makes it easier to pipe a line and get 3 sections of cream cheese Danish. And I added cinnamon to compliment the pumpkin flavor. You can add any spices you want, like pumpkin spice blend or the individual fall spices.
The pumpkin puree just replaced the sour cream in the original recipe. If you are short on pumpkin puree you can always add a little sour cream to make up the difference or a little alternative low carb milk.
The last step is the frosting drizzle which I used powdered monkfruit/erythritol to make it with just a little vanilla extract, some cinnamon and a few tablespoons of an unsweetened alternative milk of choice. You can also use powdered bocha sweet, both dry hard at room temperature.
I cut this danish into 18 pieces, each piece being about 5 3/4 inch x 2 inches, so a pretty good snack for only one net carb. This pastry will stay fine wrapped on the counter for a week, in the fridge for up to 2 weeks and in the freezer for up to a month. I like to individually wrap them and freeze them so I can pull a few out at a time and throw them into the fridge for snacks or with my morning coffee.
To cut Danish I did it into 3rds first, each section being about 5 3/4 inch, along the long side, then cutting the short side into 6 pieces, each being about 2 inches.
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Keto/Low Carb Pumpkin Cream Cheese Danish Recipe
Batter:
4 Eggs (room temp)
144 g/3/4 Cup Classic Monkfruit/erythritol Sweetener any 1:1 Alternative Sweetener
112 g/8 Tbs. Salted Butter (melted)
224 g/1 Cup Pumpkin Puree
110 g/Approximately 1 Cup + 1 Scoop Unflavored Whey Protein Isolate
30 g/1/4 Cup Coconut Flour
1 Tbs. Baking Powder
2 tsp. Xanthan Gum
1 tsp. Ground Cinnamon
1 Tbs. Vanilla Extract
Cream Cheese Filling Recipe
45 g/6 Tbs. Powdered Monkfruit/Erythritol any 1:1 Alternative Powdered Sweetener
1/4 tsp. Xanthan Gum
1/2 tsp. Ground Cinnamon
1-8 oz./1 Cup Cream Cheese Softened
2 Eggs (room temp)
1 tsp. Vanilla Extract
Crumble Topping Recipe
30 g/1 Very packed scoop Unflavored Whey Protein Isolate
30 g/6 Tbs. Oat Fiber
72 g/ 6 Tbs. Golden Monkfruit/Erythritol Sweetener any 1:1 Alternative Sweetener
1/2 tsp. Ground Cinnamon
84g-112 g/6-8 Tbs. Butter (melted)
Icing Recipe
90 g/3/4 Cup Powdered sweetener any 1:1 Alternative Powdered Sweetener
1/4 tsp. Vanilla Extract
1/4 tsp. Ground Cinnamon
2-4 Tbs. Unsweetened Alternative Milk
Instructions:
Pull out eggs and soak in warm water, weight out the alternative sweetener into a stand mixer bowl with a whip attachment or into a medium size mixing bowl and preheat oven to 350 degrees
Once eggs are warm, start beating the eggs with the sweetener, depending on how warm the eggs are and how high of a speed you use, it could take 5-20 minutes, you want it pale and thick with little to no sugar crystals
While that is whipping measure, sift and whisk together dry ingredients for the batter, melt butter and measure pumpkin puree and set aside
Make the crumble by measuring, sifting and whisking dry ingredients together then adding melted butter and mixing to combine, set aside, line a large sheet pan, spray with avocado oil and parchment paper
Make the cream cheese component by mixing together powdered sweetener and cinnamon with a small whisk, then add softened cream cheese and beat until smooth add the eggs one at a time scraping down add the vanilla and beat until well combined, sprinkle with xanthan gum and mix, set aside
Once the eggs and sweetener are light and fluffy, stream in melted butter while the mixer is on low, add in the vanilla extract, then add the pumpkin puree on low, speed up to mix well, scraping down a few times between additions of each ingredient
Once everything is harmonious, turn off the mixer and add in the dry ingredients, mix on a slow speed until most is incorporated then scrap down the bowl and mix until combined
Take the bowl off the mixer and stir with a spatula to ensure everything is combined pour onto lined baking pan and spread out evenly around all sides, score 3 lines evenly across the short way of the pan to give 3 even sections with a line down the center of each (see above picture)
Place cream cheese mixture into a piping bag or ziplock and cut a large hole, pipe three even lines the short way (pictured above) starting with one in the middle, then one along each side, trying to picture piping down the center of a third of the danish
Top the rest of the bare batter with all the crumble, getting it all the way to the edge and spread out evenly
Bake at 350 for 21-24 minutes turning half way through to ensure it bakes evenly, when it's done it should be soft in the middle but no longer feel mushy, let cool completely before slicing into 18 slices and drizzling with icing (cutting instructions above or watch video)
Make the drizzle by combining the powdered sweetener with vanilla extract and cinnamon and adding a tiny bit of milk at a time until it is a thick pipeable consistency. You can just drizzle it on or pipe with a piping bag or ziplock with a small hole cut in it
Macros:
200 Calories
17 g Fat
19 g Total Carbs
3 g Fiber
15 g Sugar Alcohol
1 g Net Carb
11 g Protein
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