The Ultimate Fall Dessert: Keto Pumpkin Kringle Danish- A keto copycat recipe for a Trader Joe's much-loved pastry.
Indulge in the ultimate fall dessert experience with this heavenly Keto Pumpkin Kringle Danish.
All the taste of Trader Joe's fan-favorite, seasonal baked pumpkin kringle pastry but without all the sugars and carbs!
This recipe is a little more involved than most, but it is well worth it despite the extra effort!
An irresistible combination of buttery pastry, sweet pumpkin cream filling, and a delightful cream cheese frosting with a sprinkle of sliced almonds, making it a must-try treat for pumpkin lovers everywhere.
Indeed, it is so yummy you will be glad you tried it.
Are you looking for a delicious, low-carb, keto-friendly twist on the classic pumpkin kringle Danish?
This delicious keto pastry is a great way to get all the fall flavors you love without the unnecessary carbs.
The keto pumpkin kringle Danish is the ultimate fall dessert that combines the richness of buttery pastry, the sweetness of pumpkin filling, and the perfect touch of frosting.
With each bite, you'll find yourself transported to autumn bliss.
This was inspired by Keto Iced Pumpkin Scones recipe on this site.
Ingredients
Fat Head Dough
- 3 ½ cups shredded Mozzarella Cheese, not fresh mozzarella
- Four tablespoons Cream Cheese
- 2 cups fine-blanched Almond Flour
- One tablespoon Low-Carb Erythritol Sweetener
- Two large Eggs, beaten
Pumpkin Cream Filling
- ⅔ cups Canned Pumpkin Puree
- 1 ½ tablespoons Unsalted Butter, room temperature
- Two tablespoons Cream Cheese, softened
- ¼ teaspoon Salt
- One large Egg, separated
- ¼ cup Low-Carb Erythritol Sweetener
Cream Cheese Icing
- ½ cup (4 oz) Cream Cheese, softened
- ¼ cup (2 oz) unsalted Butter, softened
- ½ cup Low-Carb Powdered Erythritol Sweetener (adjust to taste)
- One teaspoon of Vanilla extract
- 1-2 tablespoons Unsweetened Almond Milk (adjust for desired consistency)
- Three tablespoons Sliced Almonds for garnish
See the printable recipe card for nutritional details and more information.
Jump to RecipeInstructions
Making the Fat Head Dough
Take a medium-sized microwave-safe bowl and place the mozzarella and cream cheese inside.
Microwave the cheeses for 1 minute, then stir them, and continue microwaving for an additional 30 seconds.
Mix in the almond flour and the beaten eggs.
Allow the dough to cool slightly before kneading it until it becomes smooth. If the dough feels excessively sticky, incorporate a bit more almond flour and knead it again. Ser aside.
Making the Filling
Take a large bowl, combine pumpkin puree, cream cheese, butter, and salt, and mix using an electric mixer set to low speed until they blend together smoothly.
In a separate small bowl, whisk the egg white to loosen it.
Measure one tablespoon of the egg white and incorporate it into the pumpkin mixture. Add the ¼ cup erythritol sweetener, then beat until the mixture becomes silky.
Keep the egg yolk and any remaining egg white separately covered, as they will be reserved for later use during assembly.
Assemble the Kringle
Preheat the oven to 375°F (190℃).
Roll the dough between 2 sheets of parchment paper with a rolling pin into a 22" by 6" rectangle. Slowly peel off and remove the top parchment paper only.
Spoon the pumpkin filling in a long strip down the center of the rectangle, leaving about a 1-inch margin at both ends.
Brush the edges of the dough with some of the reserved egg white using a pastry brush.
Lift the long bottom edge and fold it up and over the filling, then fold the top edge down, ensuring it overlaps the bottom edge and rolls into a log shape to encase the filling completely.
Gently press along the seam to seal, resulting in a long log shape.
Mold the kringle log into a ring and secure the ends together by brushing them lightly with more egg white and pinching them with your fingers to ensure the seams adhere.
Place the parchment paper with the kringle Danish ring on it onto a baking sheet.
Add egg yolk and ½ teaspoon of water to the remaining egg white and whisk to combine. Brush the egg yolk mixture over the whole kringle dough.
Sprinkle with the tablespoon of low-carb sweetener and half of the sliced almonds.
Bake for 20 to 25 minutes, until golden brown.
Remove the pan from the oven and set parchment paper with the kringle danish on a wire rack to cool completely.
In a mixing bowl, combine all the icing ingredients. Beat together until well blended and smooth. Taste and adjust the sweetness if needed by adding more sweetener.
To achieve your desired icing consistency, add 1-2 tablespoons of almond milk. Start with one tablespoon and add more if you want a thinner consistency.
Beat the mixture for another minute or two until it becomes fluffy and smooth.
Spread icing over the kringle. Sprinkle with remaining almond slices.
Slice and serve.
Hints: Take your time kneading the dough until it's smooth. Don't rush this step; a well-kneaded dough is essential for a smooth dough.
While rolling out the dough, lightly dust your parchment paper or work surface with almond flour to prevent sticking if it is needed.
Let the kringle cool completely, preferably on a wire rack. This helps it set properly and makes it easier to handle.
📖 Printable Recipe Card
Keto Pumpkin Kringle Danish
Equipment
Ingredients
For the Fat Head Dough
- 3 ½ cups shredded Mozzarella Cheese not fresh mozzarella
- 4 tablespoons Cream Cheese
- 2 cup fine-blanched Almond Flour
- 1 tablespoon Low-Carb Erythritol Sweetener
- 2 large Eggs beaten
For the Filling
- ⅔ cups Canned Pumpkin Puree unsweetened
- 1 ½ tablespoons Unsalted Butter room temperature
- 2 tablespoons Cream Cheese softened
- ¼ teaspoon Salt
- 1 large Egg separated
- ¼ cup Low-Carb Erythritol Sweetener
For the Icing
- ½ cup 4 oz Cream Cheese, softened
- ¼ cup 2 oz unsalted Butter, softened
- ½ cup Low-Carb Powdered Erythritol Sweetener adjust to taste
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Unsweetened Almond Milk adjust for desired consistency
- 3 tablespoons Sliced Almonds for garnish
Instructions
Make the Fat Head Dough
- Take a medium-sized microwave-safe bowl and place the mozzarella and cream cheese inside.
- Microwave the cheeses for 1 minute, then stir them, and continue microwaving for an additional 30 seconds.
- Afterward, mix in the almond flour and the beaten eggs.
- Allow the dough to cool slightly before kneading it until it becomes smooth. If the dough feels excessively sticky, incorporate a bit more almond flour and knead it again. Reserve.
Make the Filling
- Take a large bowl, combine pumpkin puree, cream cheese, butter, and salt, and mix using an electric mixer set to low speed until they blend together smoothly.
- In a separate small bowl, whisk the egg white to loosen it. Measure out 1 tablespoon of the egg white and incorporate it into the pumpkin mixture. Add the ¼ cup erythritol sweetener, then continue to beat until the mixture becomes silky and homogeneous.
- Keep the egg yolk and any remaining egg white separately covered, as they will be reserved for later use during assembly.
Assemble the Kringle
- Preheat the oven to 375°F (190℃).
- Roll the dough between 2 sheets of parchment paper into a 22" by 6" rectangle. Slowly peel off and remove the top parchment paper only. Spoon the pumpkin filling in a long strip down the center of the rectangle, leaving about a 1-inch margin at both ends.
- Brush the edges of the dough with some of the reserved egg white using a pastry brush. Lift the long bottom edge and fold it up and over the filling, then fold the top edge down, ensuring it overlaps the bottom edge to completely encase the filling. Gently press along the seam to seal, resulting in a long log shape.
- To create the ring shape. Hold the parchment paper's edges and move the kringle, along with the paper, onto a baking sheet.
- Mold the kringle log into a ring and secure the ends together by brushing them lightly with more egg white and pinching them with your fingers to ensure the seams adhere.
- Add egg yolk and ½ teaspoon of water to the remaining egg white and whisk to combine. Brush the egg yolk mixture over the whole kringle dough.
- Sprinkle with the tablespoon of low-carb sweetener and half of the sliced almonds.
- Bake for 20 to 25 minutes, until golden brown.
- Remove the pan from the oven and set it on a wire rack to cool completely.
Make the Icing
- In a mixing bowl, combine all the icing ingredients. Beat them together until well blended and smooth. Taste and adjust the sweetness if needed by adding more sweetener.
- To achieve your desired icing consistency, add 1-2 tablespoons of almond milk. Start with 1 tablespoon and add more if you want a thinner consistency.
- Beat the mixture for an additional minute or two until it becomes fluffy and smooth.
- Spread icing over the kringle Sprinkle with remaining almond slices. Slice and serve.
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Notes
Let the kringle cool completely, preferably on a wire rack. This helps it set properly and makes it easier to handle. Storage: Store any leftover baked kringle danish in a covered container in the fridge for up to 4 days and reheat lightly as needed. Yield: One Kringle Danish Ring, Servings: 8 Slices, Net Carbs Per Serving: 4g, Amounts Per Serving-
Nutrition
Equipment
Stand Mixer or Electric Hand Mixer
Storage
Store any leftover baked Kringle Danish in a covered container in the fridge for up to 4 days and reheat lightly as needed.
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Kim says
WOW! You'd never know this was keto-friendly. How incredibly delicious!
Chenee says
I've never tried kringles before but after this, I'll definitely be making them more often! One of the most delicious pumpkin recipes I've ever tried.
Casey says
You had me at pumpkin, but keto makes this dessert 100x better! Such a delicious and guilt-free recipe!
Justine says
We love kringles for breakfast! This one went great with my morning cup of coffee, absolutely delish.
Shelby says
Love this festive pumpkin recipe and can't believe it's keto. It's a bit of work but well-worth the effort!
Kristine says
Loved this danish! Great fluffy texture and full of fall flavors. Great recipe!