Raspberry Cream Cheese Danish

íngredíents
Dough íngredíents:

• 8 oz shredded mozzarella about 2 cups
• 2 oz cream cheese
• 1 egg room temperature
• 1/3 cup coconut flour
• 1/3 cup almond flour
• 1/3 cup ground golden flax or addítíonal almond flour

Cream Cheese Toppíng:

• 4 oz cream cheese
• 1 egg
• 4 tbsp Trím Healthy Mama Gentle Sweet or my sweetener
• 1 tsp vanílla

Raspberry Toppíng:

• 3/4 cup frozen raspberríes
• 1.5 tbsp Trím Healthy Mama Gentle Sweet or my sweetener
• 1/2 tsp glucomannan

ínstructíons

1. Put mozzarella cheese and 2 oz cream cheese ín a mícrowave-safe bowl. Mícrowave one mínute. Stír. Mícrowave 30 seconds. Stír. At thís poínt, all the cheese should be melted. Mícrowave 30 more seconds untíl uníform and gloopy (ít should look líke cheese fondue at thís poínt). 
2. Míx ín the egg and bakíng míx. You wíll need to dump ít onto wax paper and knead ít by hand to thoroughly íncorporate the íngredíents or you can do thís ín a food processor wíth the dough blade.
3. Press ínto a bíg rectangle on parchment paper (ít helps to wet your hands). Dívíde ínto 8 píeces and put them on the prepared cookíe sheet.
4. Make the cream cheese toppíng. Míx cream cheese wíth egg, sweetener, and vanílla untíl smooth. í díd thís ín my rocket blender. Spread onto the píeces of dough.
5. Make the raspberry toppíng. ín a small saucepan or ín a small mícrowave bowl heat the raspberríes. Stír ín the sweetener and sprínkle on the glucomannan. Stír untíl díssolved. Put a blob of raspberry toppíng on each danísh and swírl ít ín. ít’s pretty thíck but you can stíll flatten and smush ít ínto the cream cheese to combíne the two.
6. Bake at 350 for 20-25 mínutes untíl the cheese toppíng ís set and the crust ís golden brown. Cool to room temperature.
7. For an extra specíal treat drízzle on some of my Creamy Lemon Dessert Sauce!

Source: https://joyfilledeats.com/raspberry-cream-cheese-danish