Keto “Apple” Cheesecake Danish

Keto “Apple” Cheesecake Danish

Calories 150kcal

Ingredients

  • 3 tablespoons unsalted butter ,
  • 3 cups summer squash (seeds removed, small dice)
  • 1 tablespoon fresh lemon juice ,
  • 1/4 cup sweetener (seeds removed, small dice)
  • 2 tablespoons cinnamon ,
  • 1/2 teaspoon nutmeg ,
  • 1/4 cup chopped pecans (seeds removed, small dice)

Instructions

  • In a medium frying pan on medium-high heat, melt butter. Once melted, add squash. Saute for 2-3 minutes. Add lemon juice, sweetener, cinnamon and nutmeg and stir until it is all combined. Continue to cook for another 5 minutes, stirring slowly. Scoop into a bowl and reserve. Cheesecake Filling Ingredients 8 oz. room temp Cream Cheese (1 boxed package) 1/3 cup granulated sweetener (Like Swerve!) 1 egg 1 tablespoon vanilla Method: Place cream cheese, sweetener and egg in a stand mixer (or a bowl with a hand mixer works too!) With paddle attachment, beat until all ingredients are well combined. Scrape into a bowl and reserve in refrigerator. Danish Batter Ingredients 4 eggs, separated 1 teaspoon granulated sweetener (yes, we all know I love Swerve!) 3 oz. Sour Cream or Greek Yogurt 1/4 cup Zero Carb Whey Protein (I use Vanilla flavored) 1/2 teaspoon Cream of Tartar Method: Preheat oven to 300 degrees F. Line a cookie sheet with a silpat OR parchment paper and lightly spray with nonstick spray. Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff. In a separate bowl, combine the yolks, sour cream, whey and sweetener until smooth. Using a spatula, carefully fold the egg whites into the sour cream mixture. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spoon on the top of each mound to make a well for your fillings. Spoon 2-3 tablespoons of cheesecake mixture in each well. Spoon 2-3 tablespoons of “apple” mixture over the cheesecake batter. Sprinkle with chopped nuts and a dusting of extra cinnamon. Bake 20-3oish minutes, until golden-brown. Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days

Originally posted 2019-02-20 18:43:22.

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