If you’ve been missing cheese danishes since starting your keto journey, I’ve got good news for you. This keto cheese danish recipe brings back all the flavors you love, without the carbs you’re trying to avoid.
It’s a smart way to treat yourself without feeling guilty. The recipe uses some clever substitutions to recreate that classic danish texture and taste. You’ll be using ingredients like whey protein and coconut flour instead of regular wheat flour, and stevia instead of sugar.
These swaps might sound a bit strange if you’re new to keto baking, but trust me, they work really well together. The end result is a pastry that’s soft, slightly sweet, and filled with a creamy cheese center.
It’s the kind of recipe that makes you feel like you’re not missing out on anything while following a keto diet. Plus, it’s not too hard to make, even if you’re not an expert baker.
👍 Why You’ll Love This Recipe
Easy to make: This low carb cheese dainish is pretty simple to put together. The steps are clear and easy to follow, even if you’re new to baking. It’s the kind of recipe that’s perfect for a lazy weekend morning when you want something nice but don’t want to spend hours in the kitchen.
Satisfies sweet cravings: Sometimes when you’re eating keto, you might miss sweet treats. This cheese danish helps with those cravings. It’s got just enough sweetness to feel like a real treat, but without all the sugar.
Impressive looking result: When these danishes come out of the oven, they look really nice. They puff up and get golden brown, just like regular danishes. If you have friends over or want to bring something to a potluck, these look impressive.
✨ Recipe Ingredients
For the Filling
- 1 Egg Yolk
- 8 oz Cream Cheese (softened)
- 1/2 teaspoon Vanilla Stevia Drops (use this stevia – amazon link)
For the Base Dough
- 1/4 cup Whey Protein (unflavored) – use this whey protein (amazon link)
- 4 Eggs (separated)
- 1/4 teaspoon Vanilla Stevia Drops
- 3 oz Cream Cheese (softened)
- 1/2 teaspoon Cream of Tartar
- 1 tablespoon Coconut Flour
👨🍳 How To Make
Follow this easy recipe to make the best keto cheese danish:
Step 1
Start by preheating the oven to 325°F and lining two baking sheets with parchment paper.
Step 2
Combine the cream cheese (8 oz) with the egg yolk and stevia in a medium bowl. Mix until well combined and then transfer to a plastic bag.
Step 3
Separate the egg whites and yolk into 2 mixing bowls.
Step 4
Add stevia drops to the yolk and mix. Then, add the 3 oz of cream cheese, coconut flour, and whey protein. Mix until smooth.
Step 5
Whip the egg whites with the cream of tartar in another bowl until stiff peaks form.
Step 6
Fold the yolk mixture into the beaten egg whites. Use a rubber spatula to gently turn and combine everything – you need to be gentle here.
Step 7
Spoon six mounds of the batter onto each baking sheet and flatten each one. Pipe the cream cheese mixture onto the center of each one and bake for 25-30 minutes. Enjoy this amazing keto cream Danish!
💡Tips
1. Shaping and Baking
When you’re spooning out the batter onto your baking sheets, try to make the mounds as even as possible for consistent baking. Use the back of a spoon or a small offset spatula to gently flatten and shape each mound into a circle.
When you’re adding the cream cheese filling, don’t be tempted to overfill – a small amount goes a long way, and too much can make your danishes spread too much during baking.
Keep an eye on your danishes as they bake – oven temperatures can vary, so start checking a few minutes before the suggested baking time. They should be lightly golden brown on top and feel set when you gently touch the surface.
2. Storing and Reheating
These Keto Cheese Danishes are best enjoyed fresh, but they can be stored for later too. Once they’ve cooled completely, store them in an airtight container in the refrigerator – they should keep well for 3-4 days. If you want to keep them longer, you can freeze them.
Wrap each danish individually in plastic wrap, then place them in a freezer bag. They should keep in the freezer for up to a month. When you’re ready to eat a frozen danish, thaw it overnight in the refrigerator.
To reheat, place the danish on a baking sheet and warm it in a preheated 300°F (150°C) oven for about 5-10 minutes, or until it’s heated through. You can also reheat in a microwave, but be careful not to overheat as this can make the texture rubbery.
You’ll Love These Recipes Too
Check out these amazing low carb recipes too:
- Keto Naan Bread
- Keto Chocolate Yogurt Cake
- Keto Gingerbread Muffins
- Keto Egg & Bacon Broccoli Muffins
- Keto Pecan Pie Mug Cake
- Keto Chocolate Bundt Cake
Keto Cheese Danish
For the Filling
- 1 Egg Yolk
- 8 oz Cream Cheese softened
- 1/2 teaspoon Vanilla Stevia Drops (use this stevia – amazon link)
For the Base Dough
- 1/4 cup Whey Protein (unflavored) – use this whey protein (amazon link)
- 4 Eggs separated
- 1/4 teaspoon Vanilla Stevia Drops
- 3 oz Cream Cheese softened
- 1/2 teaspoon Cream of Tartar
- 1 tablespoon Coconut Flour
- Start by preheating the oven to 325°F and lining two baking sheets with parchment paper.
- Combine the cream cheese (8 oz) with the egg yolk and stevia in a medium bowl. Mix until well combined and then transfer to a plastic bag.
- Separate the egg whites and yolk into 2 mixing bowls.
- Add stevia drops to the yolk and mix. Then, add the 3 oz of cream cheese, coconut flour, and whey protein. Mix until smooth.
- Whip the egg whites with the cream of tartar in another bowl until stiff peaks form.
- Fold the yolk mixture into the beaten egg whites. Use a rubber spatula to gently turn and combine everything – you need to be gentle here.
- Spoon six mounds of the batter onto each baking sheet and flatten each one. Pipe the cream cheese mixture onto the center of each one and bake for 25-30 minutes. Enjoy this amazing keto cream Danish!
