Easy and full of flavor, this keto Danish pastry with chia raspberry jam makes a special low-carb breakfast or treat. It’s also high in fiber, thanks to the chia-packed filling.
Gluten-Free, Keto Danish Pastry
With Chia Raspberry Jam
Traditional Danish is made with puff pastry, but for a simple keto-friendly version I use my Crazy Keto Dough. It’s reliable, quick to prepare and works beautifully for this braided pastry. If you prefer a flakier result, the flaky keto pie crust also works, though it can be a bit more delicate to handle.
The raspberry chia jam is my favorite filling here: bright, tangy and satisfying. The chia seeds absorb liquid and add bulk and fiber, which helps stretch the carbs from the berries while giving the jam a great texture.
Chia seeds are nutritional powerhouses: they bring fiber, omega-3s, quality protein and minerals into the mix, making this pastry feel a bit more wholesome while still tasting indulgent.
Dairy-Free Keto Dough
I use the Crazy Keto Dough for this recipe. It’s easy to prepare, dairy-free, and stores in the fridge for 3–4 days—perfect for making dough ahead and assembling pastries when convenient.
Overview
The method is straightforward: make the dough, roll it out, add your filling and pecans, cut strips, braid and bake. Summary steps and tips are below.
- Roll out the dough: Shape it into a rough rectangle (about 8×12 inches) between two sheets of parchment to minimize sticking and trimming.
- Trim: Cut the top two corners and add a layer of lightly toasted pecans to the center.
3. Add a generous spoonful of raspberry chia jam (or another filling). Cut slanted strips along the dough edges and braid or fold them over the filling, pinching edges where needed.
4. Brush with egg wash and bake until golden.
Flours and Texture
I recommend blending superfine almond flour with a bit of coconut flour for the best texture—this combination gives structure without a gummy result. A small amount of xanthan gum is important for elasticity and to hold the pastry together; avoid substituting flours and, if possible, weigh ingredients for consistent outcomes.
More Filling Ideas
There are lots of tasty options to try:
- A smear of keto-style hazelnut spread with toasted hazelnuts for crunch.
- A chopped, spiced keto apple filling with toasted pecans or walnuts.
- Peanut butter and jelly—use a generous layer of natural peanut butter with the 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)
- 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 optional, to thin
Instructions
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Prepare the raspberry chia jam or another filling of choice. Jam needs time to cool, so make it ahead if you like.
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Make the Crazy Keto Dough and allow it to rest for 10 minutes. The dough will keep in the fridge for several days.
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Preheat oven to 350°F (180°C). Line a baking tray with parchment.
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Roll the rested dough between parchment sheets to roughly 8×12 inches. Trim top corners, add toasted pecans and chia jam to the center, cut slanted strips about 3/4–1 inch wide, then braid or cross the strips over the filling.
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Brush with egg wash and bake for 18–25 minutes (about 20 minutes) until golden brown.
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For the glaze, beat cream cheese and butter until fluffy, then mix in powdered sweetener, vanilla and a pinch of salt. Add a little almond milk if you want a thinner drizzle.
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Serve warm with a generous drizzle of cream cheese glaze. Leftovers reheat well.
Notes
Nutrition