Low Carb Gluten Free Peaches and Cream Turnovers and Danish

Posted by on August 15, 2015 in Breads, Breakfasts, Gluten Free Recipes, Low Carb Keto Recipes | 9 comments

Low Carb Gluten Free Peaches and Cream Turnovers and Danish

Play around with Fluffy Chix Cook as they experiment in the kitchen with low carb ketogenic Peaches and Cream Turnovers and Danish. Learn about how a low carb fiber syrup, new to America, is changing the face of low carb pastry dough in its simplest form. The dough only has two ingredients and the low carb turnovers or danish have only 5g effective carbs.





Keto Peaches and Cream Turnover Recipe - Gluten Free


It’s not often we get to simply “play” in the kitchen without context or supervision. We usually have an agenda and a list of recipes that need to be made for the blog. Yes. There we said it…the Fluffys deep dark dirty secret. We do have to ration when, where, how and what recipes and recipe development gets added to the big recipe lineup because we want to be sure to bring you tons of fresh and free low carb recipes here on the blog in addition to our other commitments for Fluffy Chix Cook.


Low Carb Peaches and Cream Turnover Split in Half


But this week, Mr. Fluffy has been under the weather and I wanted to cheer him up with a special breakfast treat. I’d heard about making cookies and protein bars similar to Quest bars using Sukrin Clear Fiber Syrup and wanted to give it a go to see if it worked like the inspiration recipe on YouTube. And I think it worked even better than expected! Chewy, crispy, pop tart (oops I shouldn’t of said that word), turnover fun in only four ingredients.


Low Carb Peaches and Cream Turnovers and Danish


Now, those of you who regularly consume almond flour probably think nothing of eating a crispy, crunchy crust, but for those of us who can’t handle almonds, getting a crunchy/chewy crust is not something we get every day! And the recipe turned out to be such a success. Mr. Fluffy adored the addition of Neufchatel cheese to the low carb turnover filling. It made the turnover “more” than your average, every day, run of the mill pop tart—er—dang! I mean turnover. Most turnovers (high carb or low carb) are usually only filled with either a fruit or pastry cream type of filling—not both. So the use of both the Neufchatel and sugar free preserves became very “danish-y”.

Why in Heck Do We Use Neufchatel Cheese

You may be wondering why the Fluffys use Neufchatel cheese instead of cream cheese? Well, it’s all about the carbs and the ingredients. Take a look at your cream cheese box and all of a sudden you’ll see it’s 2g carbs/ounce. Yikes! And you’ll see more ingredients! Yuk! But Neufchatel is a natural cream cheese replacement made from a French cheese making process. It naturally has about 1/3 less fat than cream cheese (but hey, you can always add fat), and has only about 0.8g carbs/ounce. The crahps ah sayuved! So until cream cheese returns to its 1g/ounce nutritionals, the Fluffys gonna be all ’bout the Neuf!



Low Carb keto Peaches and Cream Danish Recipe


You can see I made both a turnover and a filled danish pasty. Ha! It was a learning curve error. Don’t roll the dough out on parchment paper. It’s way too tacky/sticky for that. Using wet plastic wrap is the ticket for turnover success. The dough I used the parchment paper became a raw, hot mess! I thought I’d just wasted very valuable ingredients. So in disgust I just threw it into a hot oven and baked it thinking, “Well, at least it will “eat well.” But surprise! It came out looking beautiful and I was thrilled with how forgiving this dough is to work. So you can choose: stuff dough rectangles and bake them flat, or fill, “skootch up” and bake on parchment in a ramekin for a cute ball shaped filled danish, you have choices!


Low Carb Peaches and Cream Turnover


If you try this delicious low carb pop tart with only 5g of Effective Carbs, then you’ll be eager for the next Fluffy turnover experiment—shhhh, we can’t tell you much but it involves “Fluffynutter” and chocolate! Hope you’ll come back and tell us how you liked the low carb Peaches and Cream Turnovers!

By the way, I didn’t make this dough recipe up, but I did put the filling components together for a lovely peaches and cream experience! I just didn’t use the “precise” measurements of the dough ingredients as specified in the inspiration recipe, weighed in grams. Instead, I winged it. I didn’t feel like getting fussy with a scale since this morning was all about playing in the kitchen! You can see more fiber syrup recipes at Sukrin.

(Disclaimer: this is not a sponsored post. Sukrin sent free samples to review and play with and this recipe is one very basic attempt at playing with the products. You’ll find the initial Sukrin Review in Fluffy’s Review Section. Oh and by the way, after a heee-uge breakfast: 1 Peaches and Cream Turnover, 2 fried eggs in bacon grease and 2 strips of jalapeno bacon, my blood sugar only spiked 25 points. That’s an enormous amount of protein and calories in one meal for this chix…so I do feel successful in this latest experiment in fun!)


Low Carb Gluten Free Peaches and Cream Turnovers and Danish

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 1 filled turnover or danish

Serving Size: 1 filled turnover or danish

Calories per serving: 294 with glaze

Fat per serving: 11g with glaze

Low Carb Gluten Free Peaches and Cream Turnovers and Danish

Crispy meets crunchy at the edge of heaven with low carb gluten free Peaches (or Apricots) & Cream Turnovers. Makes a low carb turnover or danish depending your which baking method used.


    Vanilla Cream Cheese Glaze (makes 4-5 tablespoons | serving size is 1/4 recipe)
  • 1 ounce Neufchatel—or cream cheese, softened
  • 1 tablespoon Media Crema (Nestle)—or heavy cream
  • 4 tablespoons Sukrin Melis—or powdered sweetener
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350°. Line a sheet pan or ramekin with parchment.
  2. Heat Sukrin Clear Syrup in a microwave safe glass container for 15 seconds until bubbly. Pour whey protein powder into syrup and stir to combine. It will get crumbly and grainy. Keep stirring and kneading, using a spoon dipped in water until a sticky dough forms (about 30 seconds). You can also knead the dough inside a baggie, but that is kind of overkill in our opinion.
  3. For Turnovers
  4. Divide Dough into 2 portions. Cut 2 sheets of plastic wrap, 1 for each dough portion. Dip fingers into a cup of water and smear over plastic. Place piece of dough on plastic and loosely fold it over the dough. Wet a finger and press and smooth dough into a 1/16-inch rectangle. Peel up plastic, then flip the rectangle back onto wet plastic and peel the plastic from the second side. Keep dough on the plastic, you're purpose is to just make sure the dough isn't stuck to the plastic too tightly. Repeat with second piece of dough.
  5. Place cream cheese in the center of dough rectangle. Top with sugar free peach or apricot preserves. Top with the second dough rectangle.
  6. Use a knife moistened with water to fold the edges over on top of each other to form a seal. Press edges with a fork to seal and crimp edges. Wet fork with water if the fork starts to stick.
  7. Carefully use the plastic wrap to transfer the popover onto the parchment lined baking sheet. Remove and discard any and all plastic wrap! Bake at 350° for 15-20 minutes until golden brown. Remove and top with optional Vanilla Cream Cheese Glaze. Serve hot to squeals of undying gratitude.
  8. For Danish
  9. Dip fingers into a cup of water and smear over plastic. Place piece of dough on plastic and loosely fold it over the dough. Wet a finger and press and smooth dough into a 1/16-inch circle. Peel up plastic, then flip the rectangle back onto wet plastic and peel the plastic from the second side. Keep dough on the plastic, you're purpose is to just make sure the dough isn't stuck to the plastic too tightly.
  10. Fill dough with cream cheese and top with sugar free peach or apricot preserves. Gather and pinch dough up around the filling. Using plastic wrap, transfer danish into a parchment lined ramekin. Bake at 350° for 20-30 minutes until golden brown on the outside and crispy when thunked with your nail. Remove from ramekin and cool slightly. Serve with optional glaze.
  11. For Glaze
  12. Mix softened cream cheese with Media Cream or heavy cream. Mix with powdered Sukris Melis and vanilla extract. The glaze recipe stores well in a plastic bag in the fridge and makes enough for 4 turnovers.


Look there is a learning curve to working with this dough. It's sticky, kinda like taffy, and gets stickier the more you work with it. Wet hands and utensils help mitigate the stickiness and are your friend! But learning to handle this super simple 4 ingredient, high protein pastry dough is worth it!

The texture is a cross between a chewy cookie and a crisp shortbread. The flavor of the vanilla dough is a bit like toffee or cotton candy—and that comes from the flavor of protein powder. We used Designer Whey Vanilla Ice Cream Flavor. So expect to morph it to your will using different protein powder flavors.

If you use total carbs, this recipe isn't for you. If you net carb, then don't fear the fiber. The fiber comes from isomalt oligosaccharides which come from mostly indigestible pre-biotic fermented starches. Of the 15g of carbs per tablespoon, only 1 gram of sugar (4 cals of energy) are left behind during the fermentation process—the rest is made up of 14g of pre-biotic fiber called isomalt oligosaccharides (ISOs for short). For most people it takes 5g of sugar to raise blood sugar levels 10 points.

(About Sukrin Melis - Sukrin Melis is a blend of powdered erythritol and stevia. Because erythritol is not absorbed by the body, we do not count the carb grams from this source.)

Serving Ideas Serve as a high protein guilt-free meal replacement with a cup of hot coffee or tea.

Nutritional Information

per turnover or danish with glaze 294 Calories; 11g Fat (27.0% calories from fat); 27g Protein; 40g Carbohydrate; 35g Dietary Fiber; 5g Effective Carbs

per turnover or danish (without glaze) 259 Calories; 8g Fat (20.5% calories from fat); 27g Protein; 40g Carbohydrate; 35g Dietary Fiber; 5g Effective Carbs

per tablespoon glaze 36 Calories; 3g Fat (88.1% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Effective Carbs

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  1. This is great!! My daughter really misses Pop Tarts and this would be a great substitute!! I cant wait to make these for her. Oh hell for me too!! YUM

    • Hahaha! I’m thrilled to hear this hon! Let me know how you both like them! We adore them and know there are so many variations!!

  2. I will be making these soon. Wondered if you could address your impression of any ‘aftertaste’ using the Surkin products. We are so sensitive in our house to the other ‘E’ type sweetness..

    I have my order from Surkin waiting for your playful creativity. Thanks

    • So, Mr. Fluffy is a super taster. Sometimes you know…that just gets up my craw! 😉 But he has given everything we’ve made with Sukrin products a solid 9 or 9 1/2 and you know, his amps only go to 9.5 cuz he doesn’t believe in perfect 10s. 🙂 (Well except me. 😉 ha!) No cooling or aftertaste on Sukrin Clear Fiber Syrup. Faint molasses flavor with Sukrin Gold Fiber Syrup which is EXACTLY what we expect and want. 🙂 Faint cooling with Sukrin Gold but such a wonderful flavor it’s a great compromise. Faint cooling from Sukrin Melis but no aftertaste. Faint cooling from Sukrin 1. 🙂 In all, we give the products very very high marks 9.5 and that’s not an easily achievable feat. We made pecan praline in the microwave this morning for goodness sake! In 1 minute and 15 seconds! 🙂 Hope that helps!

      • Wow, I just knew I could count on the fluffies! Thank you your eval on all the various Surkin products. I will know commence to cookin’ And there must be ‘praw-leans’ in our fluffy little future!

        • Yeeehaw! And “extree” points for sayin’ it right! 🙂 Glad we could shed a little light on it. Let us know how they turn out, ok?

  3. I made these today and used some strawberry chia jam with stevia that I made recently. They were heavenly but seriously spiked my blood glucose. My 2 hour post lunch BG was 92, ate the turnover, and at 60 minutes post turnover it was 194. At 2 hours post turnover it was back down to 116, but that’s still no bueno. I had gotten some of the VitaFiber last year to make Quest-type bars and had the same problem (xylitol really spikes my BG too). I’m not diabetic yet but work VERY hard to stay that way, so no more turnovers for me:-(. But it sure was delicious!

    • Dang! That’s a now winner bg spike. So sorry to hear that! So it is surely a YMMV ingredient. I used the sugar free peach from Smucker’s so super duper low carb. I ate it with 2 eggs and 2 strips of bacon and am a T2 and got a 20point spike. Maybe combining it with protein and fat in the meal? 🙁 Thanks for the head’s up.

      • I would think a tsp of the strawberry chia might have had 1 or 2 carbs at most… I stay strict keto with less than 30g total carb/day. I’m weird! I have none of the metabolic syndrome symptoms except for the elevated HgA1c and BG. I saw my endo a couple of weeks ago and even my insulin levels are pretty low. If my HgA1c is still too high and my bgs aren’t improving, he’s going to explore the possibility of LADA.

        I might do another trial but only have half of a turnover (it was a lot anyway), and will make it part of a high fat/mod protein meal. Hope springs eternal.


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