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You won’t believe how easy this Keto Cheese Danish recipe is! The dough is rich, soft, and sweet, and the filling will remind you of cheesecake.
You can make these Danishes in no time. They taste amazing and the dough is actually way easier to make and handle than the traditional, laminated pastry used for wheat-based Danishes. Our low-carb Danishes are filled with cheesecake-like filling, decorated with fresh berries (like my Keto Raspberry Mousse) and drizzled with a sweet lemon glaze. YUM! Whether you’re looking for a special breakfast treat or have someone come over for teatime, with this recipe you are covered!
What are Danish pastries?
Danishes are sweet pastries that are traditionally made with a croissant-like puff pastry. They can be filled with any type of sweet filling, like cream cheese or fruit jellies. As you can guess by the name, they were developed in Denmark, though the concept was actually brought there by bakers from Austria (check out my Austrian pancakes).
What are keto-friendly Danishes like?
The dough for our low-carb pastries is sweet, buttery rich, soft, and chewy. Unlike, puff pastry it is not laminated or multi-layered, but that doesn’t take away from their amazing texture or flavor.
They are completely glute-free and grain-free, made with keto-friendly almond flour. I added xanthan gum to the dough to replace the gluten. The dough rises beautifully and has a wonderful chewy and soft texture.
Tips for making Keto Cheese Danish Pastries!
Choux pastry. The preparation for the pastry is similar to that of a Choux pastry. That means that our first step is to heat butter in water. We will then combine this hot butter water with the dry ingredients before adding the eggs. This method gives us a wonderfully smooth dough that will rise beautifully.
Shaping. It is very easy to shape the low-carb dough into Danishes. On a lined parchment paper, divide the dough into 9 Danishes, keeping about 1/2-inch space between each Danish. You will use about 1 (large) heaping tablespoon per Danish. With your finger and spoon, shape each pastry into a 3-inch circle, with a thick border and round indentation in the center of each one.
Filling and baking. Fill each Danish with a heaping teaspoon of cream cheese filling. You can now press a couple of berries into each Danish (I used raspberries and blueberries). Bake for about 16-18 minutes until golden brown. You will notice that the Danishes look very puffed up after baking. Don’t worry, they will deflate as they cool down and look just like regular Danish pastries once cooled.
Glaze. What would be a Danish without a sweet lemon glaze, right? In a small bowl, combine powdered erythritol, lemon zest, and freshly squeezed lemon juice. The amount of lemon juice will be about 1-2 tablespoons. With a spoon, drizzle lines of glaze over each cooled down Danish.
Enjoy your Danishes with some lucky company!
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TRY MY OTHER LOW-CARB DESSERTS FOR YOUR TEATIME
Easy Keto Cheese Danish
- large baking sheet
Cream Cheese Filling
- ½ cup Swerve Sweetener confectioners or powdered erythritol
- ½ tsp lemon zest from organic lemon
- 1 tbsp fresh lemon juice or more as needed
Cream Cheese Filling
- In a medium bowl, combine cream cheese, Swerve confectioners, vanilla extract, and yolk. Beat together with a hand mixer until smooth. Set aside.
- Line large baking sheet with parchment paper. Preheat oven to 400 °F.
- In a large bowl, combine almond flour, Swerve confectioners, xanthan gum, and baking powder.
- In a small saucepan, heat butter, water, and salt over medium heat. Whisk until butter is completely melted.
- Take from heat and pour over bowl with dry ingredients. Stir until a smooth dough is formed. Whisk in eggs.
- Divide dough into 9 Danishes onto your lined baking sheet, keeping about 1/2-inch space between each Danish. You will use about 1 (large) heaping tablespoon per Danish. With your finger and spoon, shape each pastry into a 3-inch circle, with a thick border and round indentation in the center of each one.
- Fill each Danish with a heaping tsp of cream cheese filling. You can now press a couple of berries into each Danish, I used raspberries and blueberries. Bake for about 16-18 minutes until golden brown.
- Let Danishes cool down completely for cheese filling to set.
- In a small bowl, combine powdered erythritol, lemon zest, and freshly squeezed lemon juice. The amount of lemon juice will be about 1-2 tablespoons. With a spoon, drizzle lines of glaze over each cooled down Danish.