Line a baking sheet with parchment paper. Have a sheet of parchment paper ready.
For the fruit filling
In a medium saucepan over medium heat, mix together the strawberries, monk fruit, lemon juice, vanilla, and stevia.
Bring to a simmer and cook, stirring, until the sauce thickens, 5 to 7 minutes.
Sprinkle the xanthan gum and mix it in until it's fully combined.
Then set aside to cool.
For the dough
In a small microwave-safe bowl, mix together the mozzarella cheese and cream cheese and heat in the microwave for 1 minute, or until the cheese has completely melted.
Add the almond flour, coconut flour, monk fruit, and emulsion and stir to combine.
Transfer the dough to the parchment paper and knead until it fully comes together.
Cut the dough into the shape of a large candy cane with large triangles on one side as seen in the photos. You will use those triangles to cover the top of the candy cane dough shape to hold in the filling. If the dough becomes stiff, heat it for another 15 seconds in the microwave, or until soft.
Set aside.
For the cream cheese filling
In a small bowl, using a hand mixer, beat the cream cheese, monk fruit, vanilla, and lemon juice. until smooth, about 2 minutes.
The assembly
Spoon the cream cheese and strawberry filling onto the candy cane shaped dough. Flip the triangle pieces over to cover the filling.
Bake for 20 to 25 minutes, or until the edges of the dough are golden brown.
Transfer the danish to a wire rack to cool and make the glaze.
For the glaze
In a small bowl, using a hand mixer, beat the cream, monk fruit, and 1/2 teaspoon water until smooth.