My keto cheese Danish recipe is the perfect keto breakfast pastry. It's easy to make and great for portion control and meal planning!
This low-carb cheese danish features a cream cheese filling with a dollop of sugar-free strawberry jelly.
Made with a combination of almond and coconut flour, this low-carb cheese Danish recipe is low in carbs, gluten-free, and sugar-free!
This recipe also utilizes our favorite keto crust recipe to help mimic that traditional carb-filled pastry.
The result is a craving-satisfying cheese danish that fits perfectly into your keto macros! If you're looking for more keto-friendly breakfast food, then you'll love our keto quiche recipe!
We also have an entire keto brunch collection where you're sure to find a few new favorites!
Low-Carb Cheese Danish
This keto cheese Danish recipe is sure to impress with its flaky pastry and creamy filling. You can also easily customize the flavor by adding a dollop of your favorite sugar-free jelly!
It's perfect as a quick breakfast, snack, or dessert. And because this recipe makes smaller, individual danishes, it's also perfect for when hosting!
These mini keto cheese danishes are also simple to make! The dough comes together very quickly and is easy to work with.
You’ll have to chill the dough in the refrigerator for about 30 minutes, but the dough can also be prepared as early as the day before.
The filling is also super simple to make; combine all the ingredients using your mixer!
What You'll Need To Make This Recipe
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The following is a list of ingredients and tools you'll need to make this keto cheese danish recipe. Note that the full recipe card is below.
- Powdered sugar substitute
- Lemon juice
- Sugar-free jelly/jam of choice, I used This Strawberry Jam
- Almond Flour
- Coconut Flour
- Shredded mozzarella cheese, melted
- Parchment paper
Fat-Head Dough
If you've been enjoying keto for a while then I'm sure you’re familiar with "fat-head dough" and that it uses melted mozzarella cheese to mimic the gluten that is missing in keto baking.
Using what we learned from trying the famous fat-head dough, we played around and tested recipes in the kitchen and came up with our own version of fat-head dough.
This gluten-free pastry dough comes together easily by combining almond and coconut flour, melted butter, eggs, and melted mozzarella cheese.
Then, you’ll knead the dough well to incorporate all the ingredients. I like sandwiching the dough between 2 sheets of parchment paper to avoid any sticking!
When the dough is well combined, you’ll wrap it in parchment paper and chill it in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Chilling the dough is key to the success of this keto pastry dough and is closer to how traditional pastry is made.
How To Make This Gluten-Free Danish
To begin, line a cookie sheet with parchment paper and set it aside. In a medium bowl, combine coconut flour, almond flour, and salt, and then set this mixture aside as well.
Melt some unsalted butter and keep it ready for later use. Next, add the melted butter to the dry ingredients and mix them together quickly.
Incorporate two whole eggs into the mixture and combine thoroughly. For the mozzarella cheese, melt it in the microwave, stirring halfway through the process until it is fully melted.
Alternatively, you can use a double boiler for this step. Once melted, mix the mozzarella into the dough and knead it by hand until the cheese is well blended.
After kneading, place the dough in the refrigerator to chill for at least 20 minutes.
While the dough is chilling, preheat the oven to 350 degrees. Once the dough is ready, divide it into twelve equal portions and flatten each piece between two sheets of parchment paper using a rolling pin, creating circles.
Transfer the flattened dough rounds onto the prepared cookie sheet.
Danish Filling
Making the cheese filling for your cheese Danish is extremely easy! In a small bowl, you'll beat the egg, cream cheese, lemon juice, sugar substitute, vanilla extract, and sea salt.
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Now, prepare the filling by beating together an egg, softened cream cheese, a sugar substitute, sea salt, lemon juice, and vanilla extract in a small bowl using an electric mixer until the mixture is smooth and well combined.
Spoon about a tablespoon of this cream cheese filling into the center of each dough round, followed by a teaspoon of sugar-free jelly on top of the filling.
Fold the edges of each danish inward, about a quarter of an inch, and then bake them in the oven for 15 to 20 minutes, or until they are golden brown.
Allow the danishes to cool slightly before serving. Any leftovers can be stored in a sealed container in the refrigerator for up to five days.
For a nut-free alternative, you can substitute almond flour with sunflower seed flour.
Please note that the recipe does not account for sugar-free jelly in the nutritional information, as it can vary based on the brand or fruit used.
Best Sugar Substitutes For Keto Cheese Danish
When it comes to choosing your sweetener to make your low-carb cheese danish you will need a confectioner’s sugar substitute.
Both Lakanto and Swerve have great confectioner’s sugar substitutes that I love! Lakanto uses an erythritol and monk fruit sweetener blend because it comes so close to traditional sugar.
Similar to Lakanto, Swerve uses erythritol (sugar alcohols) and has a 0% impact on blood sugar. Both are fantastic options that I use often with great results.
Tag Us
I sure hope you will make this recipe. Please remember to tag us on Instagram and Facebook with your pictures if you decide to make them.
I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
Grab Our Books!
In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Cheese Danish (Gluten-Free)
This keto cheese danish recipe with its flaky pastry and creamy filling is sure to impress. Perfect as a snack or brunch dessert. Easily customize by adding a dollop of your favorite sugar-free jelly!
Ingredients
- ½ cup of unsalted butter melted and cooled
- 2 large eggs, room temperature
- 1 cup of measured and sifted almond flour
- ½ cup of coconut flour
- ½ teaspoon of sea salt
- 2 cups of shredded mozzarella cheese, melted
Danish Filling
- 1 egg , room temperature
- 6 ounces of cream cheese, room temperature
- 2 tablespoons of sugar-free powdered sugar
- 1 tablespoon of lemon juice
- ¼ teaspoon of vanilla extract
- ⅛ teaspoon of sea salt
- ½ cup of sugar-free jelly/jam of choice (optional)
Instructions
- Line a cookie sheet with parchment paper. Set it aside.
- In a medium-sized bowl combine the coconut flour and almond flour and salt. Set it aside.
- Melt the unsalted butter and set it aside.
- To the dry ingredients add the melted butter and combine quickly.
- Next, add the two whole eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into a dough.
- Place the dough in the refrigerator and allow it to chill for at least 20 minutes before proceeding.
- Preheat the oven to 350 degrees.
- Once the dough forms divide the dough into 12 equal balls. Flatten each dough ball with a rolling pin between two sheets of paper into 4-inch circles.
- Place the dough rounds onto the prepared cookie sheet.
- Proceed to make the danish filling.
- Filling: In a small bowl using an electric mixer beat the egg, softened cream cheese, sugar substitute, sea salt, lemon juice, and vanilla extract until fully combined and smooth.
- Spoon the cream cheese filling into the center of each danish about 1 tablespoon per danish.
- Add 1 teaspoon of sugar-free jelly to the center of the cream cheese filling.
- Fold the edges about ¼ inch of each danish and bake for 15-20 minutes until golden brown. Cool slightly before serving.
- Store leftovers in the refrigerator for up to 5 days in a sealed container.
Notes
Substitute the almond flour with 1 cup of sunflower seed flour for a nut-free option.
The recipe does not include sugar-free jelly in the nutritional count since it will vary from the brand or fruit you choose.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 240Total Fat: 21.1gSaturated Fat: 10.5gCholesterol: 85mgSodium: 235mgCarbohydrates: 6.1gNet Carbohydrates: 3.1gFiber: 3gSugar: 0.2gProtein: 6.9g
