Keto Blackberry Cheese Danish Turnovers
Low-carb turnovers made with baked mozzarella or Monterey Jack cheese as the wrapper, filled with a tangy cream cheese mixture sweetened with Swerve, fresh blackberries, and finished with a light dusting of powdered sweetener. Quick-baking turnovers perfect for keto breakfasts or desserts.
Ingredients
Instructions
- 1
Preheat oven to 375℉ and line a baking sheet with parchment paper or silicone mat.
- 2
Mix cream cheese, heavy cream, sour cream, lemon juice, and half of the powdered sweetener until combined and creamy.
- 3
Arrange cheese slices on parchment and bake until edges brown, 3 to 6 minutes. Cool 1 to 2 minutes.
- 4
Add cream cheese mixture to a corner of each cheese slice and top with blackberries.
- 5
Fold cheese over into a triangle and press outer edges with a fork to seal.
- 6
Return baking sheet to oven and bake 2 minutes to warm filling and seal edges.
- 7
Cool 1 to 2 minutes and sprinkle with remaining powdered sweetener.
Tips
Watch cheese closely while baking; browning edges indicate it is ready to cool and shape.
Work quickly after removing cheese from oven as it hardens as it cools.
Use a fork to seal edges firmly to prevent filling from leaking during second bake.
Good to Know
Refrigerate up to 3 days in an airtight container.
Prepare the cream cheese filling up to 1 day ahead; assemble and bake turnovers just before serving.
Serve warm or at room temperature.
Common Mistakes
Do not overbake cheese in the first step to avoid it becoming too crispy and difficult to fold.
Do not skip the cooling period after first bake to avoid burning hands and to allow cheese to set slightly for folding.
Do not overfill turnovers to avoid leaking filling during second bake.