FAT HEAD DANISH

When Craig and I were first married we adored camping up on the south shore of Lake Superior in an adorable town called Bayfield. When we first were married our diet and lifestyle was quite different than it is today. Every morning we went into this cute bakery and ordered the almond Danish. It was ooey and gooey and stuffed with a decadent cream cheese mixture. It has been more than a decade ago but this reminds me of those early morning trips to the bakery in Bayfield.

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This recipe may seem daunting, but let me tell you some tricks I learned from working at coffee shop bakeries when I needed to get multiple confections ready and in the display case before 5am!
1. You can make the dough, cinnamon filling, cream cheese filling, and the glaze up to 2 days before

hand and store in the fridge. All you have to do is assemble and bake the day you want to consume.
2. You can make multiple batches of this dough and store in airtight containers in the freezer for future use.
3. You can bake this and freeze, although it is much better fresh!

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Fat Head Danish
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Dough:
  • 1¾ cup shredded mozzarella cheese
  • 2 tablespoons cream cheese
  • ¾ cup almond flour
  • 1 egg
  • ⅛ teaspoon fine grain sea salt
  • Cinnamon Filling:
  • 2 tablespoons melted butter
  • 2 tablespoons cinnamon
  • 2 tablespoons Swerve confectioners
  • Cream Cheese Filling:
  • 8 oz cream cheese
  • ¼ cup Swerve confectioners
  • 1 egg yolk
  • Glaze:
  • ¼ cup Swerve confectioners
  • 1-2 tablespoons unsweetened cashew milk (or heavy cream)
  • Optional garnish: crushed almonds
Instructions
  1. Preheat oven to 400 degrees F.
  2. To make the dough, place the mozzarella and the cream cheese in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well.
  3. Add the almond flour, egg and salt and using a hand mixer, combine well.
  4. Place a greased piece of parchment paper on a pizza stone (or cookie sheet, but a pizza stone will bake the bottom better). Place the dough on the greased piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches. Place the oval so the longer part aims towards you.
  5. Make the cinnamon filling by placing the melted butter, natural sweetener and cinnamon in a small bowl and use a fork to combine well. Place this mixture onto the dough, try to cover as much dough as possible.
  6. Make the cream cheese filling by placing the softened cream cheese, natural sweetener and yolk in a bowl. Mix well to combine. Place this mixture down the middle of the oval, lengthwise, in an oval shape. Leaving 1 ½ inches at the top and the bottom, and leaving 3 inches on each side.
  7. Cut ¾ inch thick stripes along the kringle that doesn’t have any cream cheese filling. Fold the top and bottom end in, on top of the cream cheese filling. Start on one end and fold the right flap over the cream cheese filling, then the left flap, continue folding the flaps over the filling until the whole kringle is wrapped.
  8. Place the stone with the kringle in the oven to bake for 15 minutes or until the kringle is golden brown and dough is fully cooked. Remove from oven and allow to cool for 10 minutes.
  9. Meanwhile make the glaze by placing the natural sweetener in a small bowl, add just enough cashew/almond milk to make a thin glaze. If it gets too thin, add a tablespoon of natural sweetener, and if it is too thick, add a splash of cashew milk.
  10. Once the Kringle is cool, drizzle glaze over and sprinkle with crushed almonds if desired.
Notes
Nutritional Information:
235 calories, 21g fat, 7.7g protein, 4.1g carbs, 1.6g fiber
80% fat, 13% protein, 7% carbs

If you are looking for weight loss keto recipes that are nut AND dairy free, check out my new book: 30 Day Keto Cleanse! Coming out January 2017!

Thank you for your love and support!

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56 Comments

  • Joule says:

    Maria…. does this dough have a mozzarella taste ? or a cheese taste to it ?
    interesting dough recipe. lol

    what is the texture like ?
    thanks

  • Joule says:

    Also…. would you consider this a standard pastry dough recipe if you want to make individual danish ?
    thanks

  • Debi says:

    I do not have a microwave! how would I make this?

    • Janice Bennett says:

      I have seen recipes on the web for the fat head crust that suggest gently doing it on the stove top. I’ve never tried, but you might want to try a double-boiler to prevent burning.

    • michele says:

      I melt my cheese on top of the stove in a ceramic coated pan (so it is easier to clean) works great.

    • Maria Emmerich says:

      In a saucepan would work.

    • Nancy says:

      I’ve made fat head pizza without a microwave. I just shred the cheese into a food processor. Then I change to a blade attachment and blend the mozzarella with the cream cheese, egg, almond flour and salt. It works into a nice dough that way.

    • Brandy says:

      I started off making fathead dough without a microwave. I used the double boiler method by sitting a dry pot over a larger pot filled with boiling water and I melted it the same time as the microwave instructions. Turned out great!

  • I’ve never heard of eating melted cheese sweet(with the cinnamon filling). Any dairy-free alternatives for this recipe? 🙂

  • Pamela says:

    carb count for this treasure???

  • Robin says:

    What are the macro counts for this please

  • Rebekkah says:

    This sounds wonderful! And for those of you wondering – Fathead dough is great for sweets! Prepare to be amazed! 🙂 Thank you Maria!

  • Janice Bennett says:

    I’m interested in the freezing option. Do you freeze the uncooked dough? And if so, how do you get it pliable again as I’m assuming that it would got back to its hard cheese status. You have me excited on the freezing ahead option 🙂

  • Peggy D.... says:

    Hi Linda@TheFitty! I try not to have dairy either so I was wondering the same thing. There is a non dairy almond based cream cheese type product that Maria has recommended. Kite Hill I believe. I don’t know what we could do for the mozzarella. I sometimes have a little goat cheese. Can you tolerate that? This recipe looks so amazing. I’d like to experiment a bit and see what happens.

  • Jenny says:

    I’ve been making these for years except I make individual danishes..they’re delicious & incredibly filling! (I omit the almond flour most times I make this dough because it bloats me, & it still comes out perfect!) 🙂

  • Pat says:

    Is there a video showing the “folding” process? I’m having trouble visioning how it looks going into the oven. Thanks!

  • Grant says:

    Very good! I added some maple extract to the glaze and sprinkled with crushed walnuts.

  • Kindra Pladies says:

    Maria, this is so yummy!!! My hubby and 3 kids loved it! We ate some warm and had plenty leftover for breakfast the next day. Being a Wisconsin native, I have missed the days of Kringle, but no more! My family loves the Fathead crust pizzas, so when I saw this recipe, I had to try it right away. Mozzarella is so mild that it works great for a sweet recipe. I think you could add some variety by using some different extracts in your cream cheese filling — I’m thinking almond extract or raspberry or lemon would all be great. Ooh, and how about pecans? 🙂

  • audrey says:

    Could I use Monterey Jack cheese instead of mozerralla?

  • Pat says:

    Thanks, Sharon! The video was most helpful, the first Kringle I made was not pretty but oh my it was delicious! Making another one for tomorrow’s treat!

  • Mirella says:

    Can you let me know what type/brand of mozzerralla do you use?

  • Julie says:

    Hi Maria,
    What a yummy Danish this is. I made it this morning and added 1tb of sliced almonds on top of the loaf. I input the recipe into my fitness pal and according to MFP the macros are way different much much higher. The carbs alone were 9.1 per slice. I made sure to only use your measurements, including the amount of slice to only 10. Don’t know how you got 4.1 carbs out of a slice. Anyway thought I’d let you.

  • Suzanne Miller says:

    This was remarkably good & satisfying. I don’t like to cook so much any more, so I hate learning new recipes (i’ve been used to cooking on autopilot all these years! Lol), but this was remarkably easy & fun to make. I will definitely keep this recipe & make it again and again!👍🏼 AND: Thanks to you and all the tireless, inspired, and undaunted folks who come up with these fabulous recipes–so the rest of us can just make & enjoy. Bless you!

  • Suzanne Miller says:

    Also–I forgot to mention: I added a few drops of almond extract to the glaze…Heavenly !😂

  • Grace Ross says:

    This is such an AWESOME recipe! My 17 year old son LOVES it so much and it’s gone within 2 days!! He loves it for breakfast or a snack! Thank you so much Maria for sharing!

  • Lisa says:

    Maria – This is hands-down the best! Your lemon poppyseed muffins were in my number one position, but they got bumped when I tried this! My husband LOVES it and is not interested in eating healthy at all. He used to buy whole packages of Bear Claws at our little market, but I don’t think he’s bought any since I started making this for us! Thanks so much – love your creativity! Is there a savory version of this somewhere that I haven’t found yet?

  • Robin says:

    AMAZING!!! I made this last night and took some to work with me for some of my coworkers today. Wow… First of all, my first bite last night made all of my dreams come true. My husbands first, second, third, and fourth slice disappeared with a demand to make this danish again. After beating him off and hiding the last four slices, I was able to save some for work. First slice goes to my keto, off and on again, buddy, her response? I need to open a bakery and sell this. Second slice went to my keto inspire-er, after convincing her it was ok and keto approved, which took some convincing, she crumpled into a chair unable to hold herself up from the pleasure of eating such heaven. Third slice went to my boss. Who claimed to have an orgasm in her mouth upon first bite. Fourth slice…well lets just say it never made to to anyone else….Thank you for such an easy delicious recipe!

  • Mary Brazelton says:

    so if I premix and throw it in the freezer, I can simply take it out as needed uncooked? And thank you, you are super awsum!!!

  • Sarossx says:

    Any chance the dough would work without the egg?

  • Sarah says:

    I grew up vacationing in Bayfield! So many good memories. We went in the fall for apple picking and camping. Can’t wait to bring my own boys back there.

  • Marcy says:

    Can I use granulated sugar substitute?

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