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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40 Responses to “Low Carb Cheese Danish”

  1. Jay says:

    I am so happy to hear that you like the danishes. I have them as a snack also. Thanks for commenting:)

  2. Celina says:

    I love these danishes, they are the best with coffee in the morning.

  3. Diane says:

    Thank you!

  4. Jay says:

    1/4 cup before grinding. Thanks

  5. Cathy Martin says:

    Absolutely delicious! I will be making regularly!

  6. shana says:

    1/4 cup truvia before or after grinding? Grinding 1/4 gives me 1/8c.

  7. Jay says:

    Your welcome and thanks for stopping by:)

  8. Minky says:

    Thank you for this and all of your wonderful recipes! I really have learned so much from you and love your videos, they help so much! 🙂

  9. Elisabet says:

    Can I make these with almond meal instead of coconut flour? or any other low carb flour?. I can´t get the coconut flour in Spain. They look really good¡¡¡ and would love to try them. Love your recipes and specially the videos, because it shows how it´s done. Thank you Jay

  10. Teresa says:

    I made this danish today….didn t have the pan you had but placed on cookie sheet …came out perfect…..i made them smaller….i got 18 out of the recipe…..love love love this treat…..tyvm….

  11. Jay says:

    Awww…..Thanks so much! My best friends freezes them all the time and take them out whenever she has a craving for something sweet. Works perfect:)

  12. Mary Ellen says:

    Just made these Danish & they are INCREDIBLY good!!! It’s my first experiment w coconut flour & I’m happy to say the Danishes turned out great!! I put 6 each on 2 baking sheets lined w parchment paper & had no problem w keeping them as individual Danishes!! What is the best way to store them until I eat some again?? I have them in a Ziploc air tight container on my countertop now. They sure won’t last long, that’s for sure!!! Thanks for sharing this delicious recipe. It’s 5 Star in my opinion!!! 🙂

  13. Abby says:

    I was wondering if I could use the liquid sucralose?
    Thanks –great site

  14. Molly says:

    Hi Jay!
    I made your cheese danish today and they were AMAZING!!! I shared them on my FB page, above. OMG, they are GREAT! It’s amazing what you can do with egg whites, haha! This recipe is wonderful–my new favorite. I used splenda packets–I just tasted the batter as I went along. Came out perfect. Only problem: How to eat just one or two? They are so delicious I could easily eat them all at once! Thank you so much. And THANK YOU for your LowCarb360 ROKU channel, that is how we found you initially. LOVE your YT channel also. And we “LIKE” your FB page. Hope you will “LIKE” mine also. We are on a LC journey together. 60 weeks for me, 63 lbs gone and loving this LC style soooo much. Thank you!! ~Molly

  15. Robin says:

    How do you convert measurements for splenda?

  16. jude says:

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

  17. Buen día! Acabo quiere darle a

  18. Jay says:

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

  19. 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?

  20. 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:)

  21. 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!

  22. Jay says:

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

  23. Grace says:

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

  24. 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 🙂

  25. Jay says:

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

  26. 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

  27. 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…

  28. Jay says:

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

  29. 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.

  30. 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!


  31. 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.

  32. 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 .


  33. 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.

  34. Jay says:

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

  35. 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!!!!!

  36. Jay says:

    Hi Haylee and Welcome! : )

  37. Haylee says:

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

  38. 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

  39. 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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