If you have some fresh berries and ingredients for fathead dough, then you have the basic ingredients to make this recipe. The process is in three stages. First the filling, which is basically like a light cheesecake filling. Next you mix the dough and while it’s baking you make a quick glaze. This was my first time baking these and it took me a little longer than it should. Next time I will have everything prepped and be more organised. I literally decided to bake these on the fly today when I saw the strawberries needed to be eaten. Here goes!
- 1x 8oz cream cheese package
- 1/2 cup ground white keto sugar (if it’s too granular it’s not pleasant)
- 2 egg yolks
- 2 tsp vanilla essence
- zest of a lemon (an orange would be good too if you don’t have lemons)
Beat all the ingredients well together.
- 2 cups grated mozzarella cheese
- 2 oz (1/4 of a block) cream cheese
- 3 tblspn coconut flour
- 2 tsp baking powder
- 1 cup almond flour
- 2 tblspn ground white keto sugar of your choice
- 1 egg, beaten
Melt the mozzarella and cream cheese 1 minute or until soft and pliable and mix well together. Add dry ingredients (it’s best to have these dry ingredients all measured out in a bowl together, as you need to work quickly with this dough). Mix well with a wooden spoon once cheese mix is out the microwave, add the flours and lastly the egg. I find it best to use your hands and knead until pliable and … well … dough like! Divide into 8 balls and flatten into rounds and place on baking trays lined with parchment paper. Top with filling and add 1/4’d strawberries around the filling. Top with blueberries if you like! They do spread out quite a bit, so I used 2 baking trays.
Bake for 15 minutes in the middle of your oven at 375F or until pastry is golden on edges.
While pastries are baking, make the glaze over a low flame, when blended beat with and electric beater.
- 1 tblspn cream cheese
- 2 tblspn butter
- 3 tsp powdered keto sugar
- 1 tsp lemon or vanilla essence
- 1-2 tsp cream
When pastries are cooled drizzle glaze over with a teaspoon, preferably keep the glaze warm or reheat, it’s easier to work with.
These are really good if you’re having a penchant for pastries! I had some filling over and turned it into a mini … cheesecake? It has potential to be a dessert on its own with a berry compote poured over. Have fun making your own version of this!
Leftover filling mini dessert:
The Rose of Sharon are all in bloom right now. I think summer must finally be here!