Easy and full of flavor, this keto Danish pastry with chia raspberry jam is a delightful low-carb breakfast or treat. It’s also rich in fiber, thanks to the chia jam.
Gluten Free & Keto Danish Pastry
With Chia Raspberry Jam
Traditional danish pastries use puff pastry, but for a much simpler, low-carb version I use my reliable Crazy Keto Dough. It’s easy to make and works wonderfully as a dough base. If you prefer a flakier result, you can use a flaky keto pie crust instead, but the Crazy Keto Dough keeps the process straightforward and forgiving.
The chia raspberry jam is my favorite filling here: bright, tangy and satisfying. Chia seeds absorb liquid and swell, which boosts the fiber content and helps stretch the berry flavor without adding extra carbs.
Quick note about chia seeds: they’re a small but powerful ingredient packed with fiber, omega-3s, and plant-based protein. They also add texture and nutritional value to jams and fillings.
The Dairy-Free Keto Dough
I recommend the Crazy Keto Dough for this recipe. It’s simple to prepare, dairy free, and stores in the refrigerator for 3–4 days so you can make dough in advance and assemble pastries as needed.
Overview
The process is straightforward: prepare the dough, roll it out, add the filling, trim and braid, then bake. Below are a few practical tips to help you assemble and bake the pastry successfully.
- Roll out the dough into a rough rectangle about 8×12 inches between two sheets of parchment paper. Trim as you go to keep a rectangular shape and minimize waste.
- Trim the top two corners and add a layer of lightly toasted pecans in the center for texture.
3. Spread a generous layer of raspberry chia jam (or another filling). Cut slanted strips along both sides and fold them over the filling, pinching any cracked edges together.
4. Brush the braid with egg wash and bake until golden.
The Flours
I prefer a blend of super-fine almond flour and coconut flour for the best texture. Add a small amount of xanthan gum and baking powder. Do not substitute the flours or omit the xanthan gum; it’s crucial for structure. For consistent results, weigh ingredients if possible.
Filling Ideas
There are many delicious filling options. A few ideas:
- A smear of keto hazelnut spread with toasted hazelnuts for crunch.
- Cooked keto “apple” filling with added toasted pecans or walnuts for a fall-inspired twist.
- Peanut butter and jelly: replace the pecans with a thick layer of natural peanut butter and a spoonful of chia jam.
Keto Danish Pastry (With Chia Raspberry Jam!)
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Pin Recipe
Ingredients
For the keto danish pastry:
- 1 cup raspberry chia jam to taste
- 1 batch Crazy Keto Dough
- 2/3 cup roughly chopped pecans lightly toasted
- 1 egg for egg wash
For the cream cheese glaze (optional, but recommended)
- 60 g cream cheese softened
- 28 g unsalted butter softened
- 2-4 tablespoons powdered erythritol (or allulose/xylitol)
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1-3 tablespoons almond milk to thin, optional
Instructions
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Prepare the raspberry chia jam or another filling of your choice. The jam needs time to cool, so you can make it ahead along with the dough.
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Make a batch of Crazy Keto Dough and let it rest for 10 minutes while you prep other ingredients. The dough keeps 3–4 days in the fridge.
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Preheat the oven to 350°F / 180°C and line a baking tray with parchment paper.
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Roll the rested dough between parchment sheets to about 8×12 inches. Trim the top corners, add the toasted pecans and chia jam in the center, cut slanted strips along the sides and braid or cross the strips over the filling.
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Brush with egg wash and bake 18–25 minutes (I baked for 20) until golden brown.
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While the pastry bakes, beat together cream cheese and butter until light. Add powdered sweetener, vanilla and salt. Thin with a little almond milk if you prefer a drizzle consistency.
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Serve warm with a generous drizzle of cream cheese glaze. The pastry also reheats well.