Sweet, buttery, keto kolaches with a rich, tangy cream cheese filling are back on the menu with these delicious treats. Easy to make! You can freeze these but the texture does change a little. And there is nothing like a fresh baked keto koache. 2.8 net carbs each.
Course Breakfast, Brunch
Cuisine Eastern European - Low Carb
Keyword cream cheese, pastry
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 8pastries
Calories 250kcal
Author Marye
Ingredients
1 1/2cupsshredded mozzarella
2tablespoonscream cheese
3/4cupalmond flour
1 1/2teaspoonsbaking powder
1egg
1teaspoonvanilla
10drops vanilla stevia liquid
2packets monk fruitabout 1 teaspoon, or preferred sugar free sweetener
Add the mozzarella and cream cheese to a microwave safe bowl.
Heat on high for about 1 1/2 minutes and stir to blend.
If it's not all the way melted you can microwave it for 30 seconds more.
Stir in the almond flour, baking powder, egg, vanilla, stevia, and monkfruit.
Knead the dough in the bowl until all of the ingredients are incorporated. It will seem like the egg will never be mixed in but it will if you keep kneading and squeezing. The dough is sticky but wet your hands often and you'll do fine.
Preheat the oven to 350F.
Divide the dough into 8 pieces.
Roll each piece in a ball and place on a silplat lined baking sheet.
Flatten slightly.
Create a hollow in the center with your thumbs.
Sprinkle each center with some of the pecans, fill with cream cheese filling, and sprinkle with a few more of the pecans.
Bake at 350 for 20 minutes or until firm and golden.
Filling
Warm the cream cheese in the microwave until it is soft.