Lemon Raspberry Cheese Danish

291 Calories, 26g Fat, 3g Carbs, 11g Protein

Dough:

1 1/2 cup shredded part skim mozzarella cheese

2 ounces cream cheese

1 large egg

1 1/4 cup almond flour

1 Tbsp vanilla extract

1/2 tsp baking soda

2 Tbsp powdered erythritol

pinch of salt

Filling:

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/4 cup Brown Swerve or Erythritol

1 tsp vanilla extract

1 Cup raspberries

Frosting:

4 oz cream cheese softened

3 tbsp butter softened
1/2 Cup powdered erythritol

1 tsp lemon extract

Directions:

1. Melt the mozzarella and cream cheese together in a microwave-safe bowl for 1 minute. Stir, then heat another 30 seconds.. Add the egg and mix until blended.

1. Add 2 Tbsp of powdered erythritol to the dough as well as remaining dry ingredients for the rolls and mix until thoroughly combined (use damp hands to help mix).

1. Spray a piece of parchment paper with oil and scrape the dough onto the center of it. Flatten it out by putting another piece of greased parchment paper on top. You want to form a large rectangle with the dough.

1. Once the dough has been rolled out mix the filling ingredients well (you want the filling to be smooth first then mix the raspberries in) and spread evenly over the dough.

1. Now Carefully take the bottom parchment paper and use it to roll the dough into a roll(do NOT touch the dough with your hands its very sticky. After each turn make sure to use the paper to press down.

1. Once rolled put in the freezer and preheat the oven to 400F. Remove once the oven is heated to temp.

1. Slice into 9 pieces and place in a parchment lined 9x13 glass pan.

1. Bake for 30 mins. Remove from the oven and allow to cool for 5 mins.

1. While cooling combine the frosting ingredients and whip until smooth. Top the danishes and enjoy!