Learned this 1 month ago, and been having it for breakfast for 30 days straight!

Servings: 6 servings
– 2 cups almond flour
– 1/3 cup coconut flour
– 1/4 cup granulated erythritol (or sweetener of choice)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup butter, melted
– 1 large egg
– 8 oz cream cheese, softened
– 1 tsp vanilla extract
– Zest of 1 lemon
– 2 tbsp powdered erythritol (for the filling)
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
3. Stir in the melted butter and egg until a dough forms.
4. Flatten the dough into 6 circles on the prepared baking sheet, creating a small well in the middle of each for the filling.
5. In another bowl, beat the softened cream cheese with the vanilla extract, lemon zest, and powdered erythritol until smooth.
6. Dollop the cream cheese mixture into the wells of the dough circles.
7. Bake for 18-20 minutes until the danishes are golden and set.
8. Allow to cool slightly before serving, as this will help the danish set completely.
Variations & Tips

– If you’re not a fan of lemon, try swapping out the zest for orange zest or even a bit of cinnamon for a different taste.
– Mix in some nuts or seeds to the dough for an added crunch.
– For those times when you have a little more room for carbs, adding a few fresh blueberries or raspberries to the cream cheese mixture can really make these danishes pop!
– Store leftovers in an airtight container in the fridge, and gently warm them up in the microwave or oven before enjoying again.
– And remember, always wait for your danishes to cool a bit after baking. They might be a tad crumbly if you try to devour them straight from the oven (speaking from experience here, folks).

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