Instructions 

1. Make the crust. Add the Miracle Mix, xanthan gum, and sea salt to a food processor. Pulse to combine.

2. Add the 7 Tbsp. cold butter and 2 oz. cream cheese. Pulse for 3 seconds. Add one egg, 2 Tbsp. Keto Sweet and vinegar and pulse just until it forms a dough ball (do not over-process).

3. Place dough on a piece of cling wrap and wrap tightly. Refrigerate.

4. While the dough sets, make the cream cheese filling. Add the 6 oz. cream cheese, 1 tsp. vanilla, 3 Tbsp. Keto Sweet and 1 egg yolk to a medium mixing bowl.

5. Using a hand mixer, mix for 2 minutes until smooth and fluffy.

6. Preheat oven to 400 F. Remove dough from refrigerator. Place dough between two pieces of greased parchment paper and roll out to roughly 1/4 inch thickness. Use a cookie cutter to cut out 8 rectangles. If dough becomes too soft and difficult to work with, transfer the baking sheet to the freezer for a few minutes.

7. Place the rectangles on a large, parchment-lined baking sheet. Fold in the corners and then make a lip around the edges to help keep the cream cheese filling in place during baking.

8. Divide the cream cheese filling between dough rectangles, spreading slightly, but leaving a 1/4 inch dough rim.

9. In a small ramekin, add the last egg yolk and 1 tsp. water. whisk to combine. Using a pastry brush, brush the outsides of the danish, avoiding the cream cheese filling.

10. Transfer to the preheated oven. Bake 11-14 minutes to golden.

11. Let cool on the pan for 10 minutes to set, then serve.