This 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!
Keto 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 earlier as the day before.
The filling is also super simple to make, just combine all the ingredients using your mixer!
How To Make Keto Cheese Danish
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 the almond and coconut flours, 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 the parchment paper and chill 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 closer to how traditional pastry is made.
Keto Cheese 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.
Once the dough has chilled, you’ll divide the dough into 12 equal balls and flatten each of the dough balls with a rolling pin between two sheets of paper into 4-inch circles.
Then, place the dough rounds onto the prepared cookie sheet, spoon the cream cheese filling into the center of each round, and then top with sugar-free jelly.
Fold the edges of each danish in about a 1/4 inch and bake for 15-20 minutes until golden brown!
What You’ll Need To Make Low Carb Cheese Danish
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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 Smucker’s Strawberry
- Almond Flour
- Coconut Flour
- Shredded mozzarella cheese, melted
- Parchment paper
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.
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.
I sure hope you will make these keto-friendly cheese danish. Please remember to tag us on Instagram and Facebook with your pictures if you decide to make it. 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
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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- 1/2 cup of unsalted butter melted and cooled
- 2 large eggs
- 1 cup of measured and sifted almond flour
- 1/2 cup of coconut flour
- 1/2 teaspoon of sea salt
- 2 cups of shredded mozzarella cheese, melted
- 1 egg
- 6 ounces of cream cheese, room temperature
- 2 tablespoons of sugar-free powdered sugar
- 1 tablespoon of lemon juice
- 1/4 teaspoon of vanilla extract
- 1/8 teaspoon of sea salt
- 1/2 cup of sugar-free jelly/jam of choice (optional)
- 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 1/4 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.
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: 1
Amount Per Serving: Calories: 240Total Fat: 21.1gSaturated Fat: 10.5gCholesterol: 85mgSodium: 235mgCarbohydrates: 6.1gNet Carbohydrates: 3.1gFiber: 3gSugar: 0.2gProtein: 6.9g