Equipment
Ingredients
PASTRY:
- 3 large egg whites fresh cracked (reserve 1/2 of the egg yolks for next step)
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered allulose plus 1/2 tsp stevia glycerite
- 1 teaspoon ground cinnamon
- 3 tablespoons cream cheese softened (or ricotta cheese or Kite Hill cream cheese for dairy free)
FILLING:
- 4 ounces cream cheese softened (or Kite HIll cream cheese for dairy free)
- 1.5 large egg yolks (reserved from above)
- 1/4 cup powdered allulose plus 1/2 tsp stevia glycerite
- 1/4 teaspoon vanilla extract
Instructions
PASTRY:
- Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl. Take 1/2 yolk out and put it in a little dish to reserve for filling. With your electric beater, whip whites and cream of tartar until very stiff. Add cream cheese or ricotta, cinnamon, sweetener to the yolks and beat well until smooth. Gently fold yolk mixture into the whites, using a big spatula, being careful to get it all blended well. Then spray a cookie sheet or muffin top pan (the best way), and plop 4 equal mounds of batter to make 4 Danish. Make an indent on each mound and fill with filling. Bake about 25-35 minutes at 300 until golden brown.
FILLING:
- Soften cream cheese and add the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.
Nutrition
Calories: 173.4 | Fat: 14.1g | Protein: 6.5g | Carbohydrates: 2.2g | Fiber: 0.1g | P:E Ratio: 0.4