Low Carb Cheese Danish

Cheese Danish For Lowcarbers

So, as you all know I was down the Jersey shore about a month ago. I had a fantastic time. My sister who came along, would always have cheese danishes for breakfast. I will admit to only having a bite.  They were out of this world. I knew immediately that I had to create a low carb version of these danishes. So today, I present to you my recipe for low carb cheese danishes! Enjoy: )

Cream Cheese Filling:
4 oz of cream cheese
1/4 cups of truvia * or Diabetisweet sugar substitute
1 egg yolk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Grind the truvia using a magic bullet or other similar device. In a medium bowl using a hand mixture, whisk together the cream cheese, truvia, egg yolk, lemon juice and vanilla extract. Set aside.

Making the pastry:

4 large eggs ( whites and yokes separated)
1/4 tsp cream of tartar
3 oz of softened cream cheese
1 tablespoon coconut flour ( I use Bob Redmill Brand)
2 tablespoons truvia (ground in the magic bullet or other device)
1/2 teaspoon cinnamon

Separate the egg whites from the egg yolks. Set aside one egg yolk for the cheese filling listed above. Add the cream of tartar to the egg whites. Whisk the egg whites into stiff peak (Took me about 4 minutes). In a separate bowl add the egg yolks, cream cheese, coconut flour and cinnamon and mixture together. Fold the egg yolk mixture into the egg whites mixture until combined. Place the mixture into a  muffing top pan lined with parchment paper. Spoon the filling mixture into the center of each danish. Bake at 300 degrees for 25-30 minutes.

Makes 10 Danishes

* I prefer using diabetisweet with this recipe, I found that truvia was still too grainy even after processing in the magic bullet.

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25 Responses to “Low Carb Cheese Danish”

  1. jude says:

    what is a muffin top pan.? is it the same as a muffin tin?

  2. Buen día! Acabo quiere darle a

  3. Jay says:

    Hi Patty, truvia is zero carb so you should be fine. I am happy to hear that you enjoyed it.

  4. Patty says:

    Tried these last night. Yummy. Thanks. I made them with Splenda, but since Splenda measures like sugar and Truvia does not, I had to do some conversion.

    Also Jay, do you know if that would change the net carbs value?

  5. Jay says:

    I found that coconut flour works really well, I am not sure about almond flour but I think it’s worth the try. If you do try it with almond flour, please come back and tell me how it came out:)

  6. JMS says:

    Can I use almond flour for the crust – I just joined Atkins today – so I’m not familiar yet with everything – but I do have almond flour left from my almond pancakes and muffins – yummy too – - this danish look fabulous! thanks!

  7. Jay says:

    I don’t think flax seed meal would work with this recipe, maybe almond flour…

  8. Grace says:

    I meant what’s the carb count in coconut flour! Woops

  9. Grace says:

    Hey! I don’t have coconut flour. Would it be gross to substitute flaxseed meal? What’s the carb content in almond flour anyways? Love your videos btw :)

  10. Jay says:

    Yay Sazara!! So happy to hear that your family enjoyed it, thanks for commenting : )

  11. Sazara says:

    Thank you Jay for this wonderful site of delisious recipes.
    I made the low carb cheese danish and
    Let me just say that everyone in my family loved
    Them will be making these more often
    Thanks again

  12. Lisa says:

    I tried this yesterday – we didn’t have the muffin top pan so I put it on a cookie sheet with parchment paper – it all turned into one big danish…LOL. It didn’t look at all like yours, ours came out like really super pale. But I guess we were desperate for some Cheese Danish because we ate it the next morning for breakfast and the bf took it to have at the office for breakfast. I think I’ll buy some muffin top pans and try it again…

  13. Jay says:

    They are really, delish! I am happy to hear that you kids enjoyed them as well: )

  14. Stacey says:

    Hi Jay, once again you have created something fantastic. These were so much like the real deal ! Even my kids loved these. I used the liquid stevia and some ground xylitol in these. The liquid stevia blends better and the xylitol works better for baking. We loved these. Must hide them from the kids, though, lol.

  15. Sharon B. says:

    Thanks for the suggestions, Jay. Unfortunately, I’m not doing Atkins, but I’m doing Wheat Belly… so no wheat ingredients for me.

    As an update, I stored my danish pastries in a container in the ‘fridge, and they actually moistened up a little, so they didn’t crumble. I also made some cherry filling (most likely *not* low-carb!), so I could have a little variety.

    Thanks again, dear Jay!

    Sharon

  16. Jay says:

    Hi Sharon,

    Yes, these are light because they are made mostly of whipped egg whites, it is meant to be eaten during the Induction phase of Atkins as a replacement for bread. If you are not doing Atkins Induction and would like a sturdier bread you may be interested in Carbquik or Carbalose Flour which are both low carb flour alternatives. Those make really sturdy breads. I have a recipe for Chedder Bay Buiscuit using Carbqick here is the link to the recipe http://www.lowcarb360.com/cheddar-bay-biscuits.html.
    Jay

  17. Sharon B. says:

    Hello, Jay! I love watching your videos; love your enthusiasm. I tried the danish recipe, but wasn’t crazy about it. The taste is delicious, but the “pastry” portion crumbles too easily. Even with the addition of the Tbs. of coconut flour, I guess it’s that the whipped egg whites don’t add enough “bulk” (very light-weight). For that matter, I had the same problem with the croissants; I guess I should stay away from recipes that involve whipped egg whites. 8^( .

    It’s probably just me! 8^D .

    Cheers,
    Sharon

  18. Sondy says:

    I made these yesterday. Fabulous! I love the filling (of cour se).The next time I make them I think I’ll put the filling in a piping bag and make a coil around the entire pastry so that I’ll have filling in every bite. Also, I don’t have a muffin top pan so I put 12 pastries on 2 cookie sheets. It worked great. These do grow a little but still didn’t touch. Thanks so much for this great recipe.

  19. Jay says:

    So happy to hear that you made the danish Marcia, I think lemon is a great addition : )

  20. Marcia says:

    I just made these and it looks & smell so good! Letting it cool down so I can try it! I will try to post pics! Thank you for the recipe! I love lemon so I added a bit of pure lemon extract to the cream filling! Delish!!!!!

  21. Jay says:

    Hi Haylee and Welcome! : )

  22. Haylee says:

    OMG!! I cannot believe I just found your site with a low carb cheese Danish!! Iʻm in heaven

  23. Naomi Most says:

    Ooh, this looks NICE! What a fun idea. I’m going to try this using splenda instead of truvia.

    I’ll post my results on TheHardcoreChef.com

  24. Judy Scotland says:

    Well, well, well, something good came out of your travels on the NJ Shore after all…. It wasn’t a complete food disaster.
    This is the true meaning of making lemonade out of lemons.

    Thanks again for the recipe,

    Judy Scotland

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