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I love all things fall.  I’m your basic gal who gets giddy over pumpkin spiced everything.  The idea fall and fires in the fireplace and big cozy sweaters and scarves the size of blankets is what carries me through the hot summer in the south.  But let’s be honest, down here we really just go from summer to winter.  Our falls are so short-lived that most of us squeeze as much pumpkin and apple cider flavor into anything that comes out of the kitchen as we can.

I saw one of my favorite bloggers, Katie Clova, post a picture recently of what I imagined to be the very best pumpkin danish topped with a brown butter glaze. Since I try to eat low carb the majority of the time I decided to try to recreate the idea while keeping it keto.  {Side note about me and Keto…I don’t do macros.  I eat when I’m hungry and don’t eat when I’m not.  Most people in the Keto community frown upon not counting macros, but I have been doing it long enough that I can keep my carbs under control and not go over my protein. You’ll likely never see my recipes broken down into macros.  Sorry!}

I knew my base would consist of the Fathead dough recipe used for all sorts of Keto baking from pizza to pastries.  I have used it to make cinnamon rolls before, and I was amazed at how great they turned out.  I’ll share that recipe soon, because we always do cinnamon rolls for Christmas morning.  The Fathead dough is so basic and can take on the flavor of either a dessert or savory dish with ease.  Whatever you do, never forget to add salt.  It. Needs. Salt.  I only use pink Himalayan salt, by the way.  It’s loaded with over 84 minerals and is needed if you’re eating low carb.

Fathead Dough (pastry version)

2 cups mozzarella cheese

2 ounces cream cheese

1 egg

3/4 cup almond flour

1/4 tsp salt

1/2 tsp cinnamon

1 tsp vanilla

Instructions

Preheat oven to 350

Add mozzarella and cream cheese to microwave safe bowl and heat for 1 minute or until cheese is fully melted.  Stir to incorporate.  Add the melted cheese to a stand mixer and add in the rest of the ingredients.  Mix until fully incorporated.  The dough will be sticky and works best when your hands are damp.  Divide into four equal portions and spread out on WELL greased baking pan or one lined with parchment.

Pumpkin Filling 

4 ounces of softened cream cheese

1/2 cup pumpkin puree (not pumpkin pie filling)

1 egg

1/2 cup Swerve (the Swerve brown would be amazing, I just didn’t have any)

2 drops of Stevia glycerite

1 tsp vanilla

1 tsp pumpkin pie seasoning

2 tsp cinnamon (can use 1 if you’re not a super fan like me)

pinch of salt

Instructions

Add all ingredients to stand mixer and mix until well combined.  Add mixture on top of dough leaving the edges free to be rolled inward slightly before being placed in preheated oven.  Bake for 15-20 mins depending on oven.  While baking make the browned butter glaze.

Maple Brown Butter Glaze 

4 T butter (I used salted, but unsalted is preferred. I was out and couldn’t wait!)

1/2 cup Swerve

1/4 cup Heavy whipping cream

1 tsp maple extract

pinch of salt if using unsalted butter

Instructions

Melt butter in pan on medium heat until brown.  Keep a close watch, because it will burn quickly.  Remove from heat, add the rest of the ingredients, and whish together until combined.  Allow to cool for about 15 mins then spoon over your pastry.

*Store in refrigerator

Let me know if you make them and what you think!  Enjoy!

 

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