Keto Pumpkin Kringle Danish: Flaky Low-Carb Recipe

The Ultimate Fall Dessert: Keto Pumpkin Kringle Danish — a low‑carb, copycat version of the much‑loved seasonal pastry.

A keto pumpkin Kringle Danish is a pastry ring with a pumpkin cream filling, and cream cheese frosting with sliced almonds for garnish.

Enjoy all the warm flavors of autumn with this Keto Pumpkin Kringle Danish. It captures the buttery, flaky texture of a classic kringle while using low‑carb ingredients so you can savor pumpkin spice season without the extra sugar and carbs.

This recipe takes a bit more effort than simpler bakes, but the result is worth it: a golden, aromatic pastry ring filled with a silky pumpkin cream and finished with a tangy cream cheese icing and crunchy sliced almonds. It’s a standout dessert for holiday brunches, special breakfasts, or cozy evenings.

Keto Pumpkin Kringle Danish is a pastry ring with a pumpkin cream filling, and cream cheese frosting with sliced almonds for garnish.

This version is inspired by classic pumpkin scone and kringle flavors and adapted to be keto friendly. The Fat Head dough provides a pliable, buttery base made from cheese and almond flour. The pumpkin filling is creamy and lightly sweetened with a low‑carb sweetener, while the cream cheese icing adds balance and richness.

Ingredients

The ingredient used to make a keto pumpkin kringle danish.

Fat Head Dough

3 ½ cups shredded mozzarella (not fresh)
4 tablespoons cream cheese
2 cups fine‑blanched almond flour
1 tablespoon low‑carb erythritol sweetener (optional)
2 large eggs, beaten

Pumpkin Cream Filling

⅔ cup canned pumpkin puree (unsweetened)
1 ½ tablespoons unsalted butter, room temperature
2 tablespoons cream cheese, softened
¼ teaspoon salt
1 large egg, separated
¼ cup low‑carb erythritol sweetener

Cream Cheese Icing

½ cup (4 oz) cream cheese, softened
¼ cup (2 oz) unsalted butter, softened
½ cup powdered erythritol (adjust to taste)
1 teaspoon vanilla extract
1–2 tablespoons unsweetened almond milk (to thin)
3 tablespoons sliced almonds for garnish

Note: See the printable recipe card below for serving size and nutrition details.

Instructions

Making the Fat Head Dough

Place shredded mozzarella and cream cheese in a medium, microwave‑safe bowl. Microwave 1 minute, stir, then microwave an additional 30 seconds until the cheeses can be stirred into a uniform mass.

Stir in the almond flour and beaten eggs. Allow the mixture to cool slightly, then knead until smooth. If the dough is too sticky, add a little more almond flour. Set aside.

Making the Filling

In a bowl, combine pumpkin puree, softened cream cheese, butter, and salt. Beat on low speed until smooth.

Whisk the egg white in a small bowl to loosen it. Stir one tablespoon of the egg white into the pumpkin mixture, then add the ¼ cup sweetener and beat until silky. Keep the remaining egg yolk and whites covered for brushing later.

Assemble the Kringle

Rolling out the dough and adding the filling.

Preheat oven to 375°F (190°C). Roll the dough between two sheets of parchment into a 22″ x 6″ rectangle. Remove the top parchment and spoon the pumpkin filling down the center, leaving about 1″ at each end.

Brush the dough edges with reserved egg white. Fold the bottom edge up and then the top down so they overlap, forming a sealed log that encases the filling. Press along the seam to seal.

Transfer the log (on parchment) to a baking sheet. Shape into a ring and seal the ends with egg white. Mix the reserved yolk with ½ teaspoon water, brush the ring, then sprinkle with 1 tablespoon sweetener and half the sliced almonds.

Bake 20–25 minutes until golden brown. Remove and cool completely on a wire rack before icing.

For the icing, beat together softened cream cheese, butter, powdered erythritol, and vanilla until smooth. Add almond milk 1 tablespoon at a time until you reach the desired consistency and beat until fluffy.

Sprinkle danish with almonds and sweetener.

Spread the icing over the cooled kringle and sprinkle with the remaining sliced almonds. Slice and serve.

Tips: Knead the dough until smooth and not overly sticky. Lightly dust parchment with almond flour to prevent sticking while rolling. Let the kringle cool completely before icing so the frosting sets nicely.

Equipment

Stand mixer or electric hand mixer (hand mixing is possible); baking sheet; parchment paper; rolling pin.

Storage

Store leftover kringle in a covered container in the refrigerator for up to 4 days. Reheat lightly before serving if desired.

If you enjoyed this recipe, consider trying other low‑carb pumpkin bakes such as Keto Iced Pumpkin Scones, Keto Pumpkin Muffins, Pumpkin Streusel Bread, or Keto Pumpkin Crisp.