Keto Pumpkin Kringle Danish has all the taste of Trader Joe’s fan-favorite, seasonal baked pumpkin kringle pastry but without all the sugars and the carbs.
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.
Notes
Tips: 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 work surface with almond flour to prevent sticking. 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-