Place the mozzarella and cream cheeses into a microwave safe bowl, and heat for 30 seconds at a time until the cheeses are completely melted and combined into a dough.
Add the cheese dough to a mixing bowl with the almond flour, baking powder and powdered erythritol. Knead with your hands until the mixture is well combined.
Blend the egg into the dough until smooth.
Preheat the oven to 350 degrees.
Divide the dough into 5 equal pieces and shape into 1β thick disks. Place the disks on a parchment lined baking tray.
Using a greased tablespoon, make a depression in the center of each disk for the filling.
To make the filling, beat the egg yolk in a mixing bowl with a fork or whisk and mix in the erythritol, and lemon extract.
Beat in the softened cream cheese until it the mixture is smooth.
Finally, mash the blackberries slightly and fold them into the cream cheese mixture.
Paint the egg wash on the unfilled surfaces of each danish. Fill each depression in the dough disks with the blackberry cream cheese filling
Bake for 25 minutes at 350F until golden brown and cooked through.
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