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Who can resist a delicious cheese Danish pastry? There is something about the combination of flaky pastry, sweet tangy filling and that sweet, sweet glaze that just hits every single one of my spots.
These low-carb and keto danish pastries are so good that you won’t feel like you’re eating any kind of substitute. Instead, you’re eating one of the most decadent danishes that you ever experienced. Truly. Enjoy!
Recipe Tips & Swaps
Making these Low-Carb Cheese Danish Pastries is easier than you might think! Before you get started, here are a few tips and swaps to help you along the way.
Tips For Best Keto Danish Pastries
- Sweetener Choices: I used Swerve or Erythritol in this recipe, but you can go with your favorite keto-friendly sweetener - Allulose would work well with no cooling aftertaste!
- Dealing with Sticky Dough: If your dough gets too sticky (fathead dough can be tricky!), pop it in the fridge for 10-15 minutes. This will make it way easier to handle and roll out.
- Baking Powder Check: Make sure you’re using gluten-free baking powder to keep these pastries truly gluten-free. Some baking powders sneak in gluten, so double-check those labels!
- The Perfect Glaze: If you like a thinner glaze, just add a little more cream. Prefer it thicker? Cut back on the cream a bit. You can tweak it to get just the right consistency.
Flavor Variations
- Chocolate Cheese Filling: If you're a chocolate lover, you can easily make the cheese filling chocolate-flavored. Just mix in 1-2 tablespoons of unsweetened cocoa powder with the cream cheese filling ingredients. Start with 1 tablespoon and taste—add more if you want a richer chocolate flavor. You might want to increase the sweetener slightly to balance the cocoa.
- Jam-Topped Danishes: For a fruity twist, add a dollop of low-carb jam or jelly on top of the cheese filling before baking. Raspberry, strawberry, or blueberry jams work great and add a pop of color and flavor. Just be sure to choose a sugar-free, low-carb option to keep it keto-friendly. There are lots of sugar-free jam recipes here!
- Lemon Zest: For a fresh, zesty kick, add 1-2 teaspoons of lemon zest to the cheese filling. This pairs beautifully with the vanilla and gives your danishes a bright, citrusy flavor.
- Almond or Coconut Flakes: If you’re into a little crunch, sprinkle some sliced almonds or unsweetened coconut flakes over the glaze before it sets. It adds a nice texture and a bit of extra flavor.
- Cinnamon Swirl: For a cinnamon roll vibe, mix 1 teaspoon of ground cinnamon into the cheese filling, or sprinkle a cinnamon-sweetener mix over the top before adding the glaze. It gives the danishes a warm, comforting flavor.
I can't eat nuts. Can I make it nut-free?
Got a nut allergy? No problem! You can swap the almond flour with ground sunflower seeds—just weigh it to make sure you’re getting the right amount. Or, try using 1/4 cup (30 g/ 1.1 oz) to 1/3 cup (40 g/ 1.4 oz) of coconut flour. Start small and add more if the dough feels too sticky.
Storage Information
These pastries are best when fresh, but you can keep them in an airtight container in the fridge for up to 5 days. To reheat, try a low oven or a quick microwave blast—but don’t overdo it, or the filling might split. For longer storage, place the cooled pastries in a freezer bag or container and freeze for up to 3 months.
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Hands-on Overall
Serving size Danish
Nutritional values (per Danish)
Net carbs4.3 grams
Protein11.6 grams
Fat23.1 grams
Calories263 kcal
Calories from carbs 6%, protein 17%, fat 77%
Total carbs5.8 gramsFiber1.5 gramsSugars2.5 gramsSaturated fat11.2 gramsSodium409 mg(18% RDA)Magnesium38 mg(10% RDA)Potassium168 mg(8% EMR)
Ingredients (makes 8 Danishes)
Pastry:
Filling:
Glaze:
- 1 tbsp cream cheese (15 g/ 0.5 oz)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1 tbsp powdered Allulose, Swerve or Erythritol (10 g/ 0.4 oz)
- 1 tbsp heavy whipping cream (15 ml)
- 1/4 tsp sugar-free vanilla extract
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Start with the filling by placing all ingredients in the bowl of your stand mixer and whipping until smooth and creamy.
- Place the mozzarella and cream cheese into a large microwave safe bowl and heat on high for 1 minute. Stir and then heat in bursts of 30 seconds until melted. Stir and then add egg and dry ingredients, mixing until well combined.
- Knead dough until smooth. Divide in half and then roll out to about 5 mm/ 0.2" thick. Cut into even squares and make a slit in each corner, towards the centre.
- Place a dollop of filling in the centre of each Danish and then twist the corners to how you like them.
- Bake for 12 to 15 minutes. While they cook, place the glaze ingredients into a small saucepan. Melt over medium heat until smooth and combined.
- Place the glaze in a piping bag and drizzle over the danishes when they come out of the oven, or simply drizzle with a teaspoon.
- You can eat them warm or let them cool down. Store in a covered container, in the fridge for up to 5 days.
Ingredients
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Start with the filling by placing all ingredients in the bowl of your stand mixer and whipping until smooth and creamy.
- Place the mozzarella and cream cheese into a large microwave safe bowl and heat on high for 1 minute. Stir and then heat in bursts of 30 seconds until melted. Stir and then add egg and dry ingredients, mixing until well combined.
- Knead dough until smooth. Divide in half and then roll out to about 5 mm/ 0.2" thick. Cut into even squares and make a slit in each corner, towards the centre.
- Place a dollop of filling in the centre of each Danish and then twist the corners to how you like them.
- Bake for 12 to 15 minutes. While they cook, place the glaze ingredients into a small saucepan. Melt over medium heat until smooth and combined.
- Place the glaze in a piping bag and drizzle over the danishes when they come out of the oven, or simply drizzle with a teaspoon.
- You can eat them warm or let them cool down. Store in a covered container, in the fridge for up to 5 days.
Nutrition (per Danish)
Calories263kcal
Net Carbs4.3g
Carbohydrates5.8g
Protein11.6g
Fat23.1g
Saturated Fat11.2g
Fiber1.5g
Sugar2.5g
Sodium409mg
Magnesium38mg
Potassium168mg
Detailed nutritional breakdown (per Danish)
| Total per Danish |
| 4.3 g | 11.6 g | 23.1 g | 263 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.4 g | 5.9 g | 4.9 g | 73 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.3 g | 1.1 g | 9 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.1 g | 5.3 g | 59 kcal |
| Coconut flour, organic |
| 0.3 g | 0.4 g | 0.4 g | 9 kcal |
| Baking powder, gluten-free |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.7 g | 1.6 g | 6.3 g | 55 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Egg yolk, fresh |
| 0.1 g | 0.3 g | 0.6 g | 7 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.1 g | 0.5 g | 5 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0 g | 0 g | 0.7 g | 7 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
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