Keto Cheese Danish

Why You’ll Love This Recipe

I love this recipe because it satisfies my pastry cravings while staying keto-friendly. The almond flour dough bakes up soft yet slightly crisp, while the cream cheese filling is rich, smooth, and lightly sweetened. I enjoy having it as a weekend breakfast, an afternoon pick-me-up, or even a dessert. It’s one of those recipes that feels indulgent but still fits perfectly into a low-carb lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese

• Egg

• Almond flour

• Butter

• Erythritol (or keto sweetener)

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. I make the dough by combining almond flour, melted butter, a little erythritol, and half of the egg (beaten) until a soft dough forms.

3. I shape the dough into small rounds or ovals on the baking sheet, leaving a slight well in the center for the filling.

4. For the filling, I mix cream cheese with erythritol and the remaining egg until smooth and creamy.

5. I spoon the filling into the wells of each pastry.

6. I bake for 18–22 minutes, or until the edges are golden and the filling is set.

7. I let the pastries cool slightly before serving warm.

Servings and timing

This recipe makes about 4 keto cheese danishes. I usually spend around 10 minutes preparing the dough and filling, and 18–22 minutes baking.

Variations

• Sometimes I add a splash of vanilla extract or lemon zest to the filling for extra flavor.

• I drizzle a sugar-free glaze (made from powdered erythritol and almond milk) over the top after baking for a bakery-style finish.

• For a fruity twist, I top the cream cheese filling with a few raspberries or blueberries before baking.

• I shape the dough into twists or braids when I want a fancier look.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm them in the oven at 325°F for 5–7 minutes, or I microwave them for 20–30 seconds. They also freeze well; I reheat straight from frozen in the oven.

FAQs

Can I make this recipe without almond flour?

Yes, I sometimes use coconut flour, but I reduce the amount since it absorbs more liquid.

Can I use another sweetener instead of erythritol?

Yes, I use monk fruit sweetener or stevia blends, adjusting to taste.

Do these taste like real pastries?

Yes, I find them very close to traditional cheese danishes, especially with the buttery dough and creamy filling.

Can I make these ahead of time?

Yes, I often bake a batch and keep them in the fridge, reheating as needed.

Can I make a larger batch for meal prep?

Absolutely. I double or triple the recipe and store extras in the freezer for quick breakfasts or snacks.

Conclusion

I love how this keto cheese danish gives me all the flavors of a classic pastry without the carbs. With its buttery dough and creamy filling, it feels indulgent while staying perfectly keto-friendly. It’s one of my go-to treats whenever I want something special.

Keto Cheese Danish

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This buttery, flaky low-carb Danish is filled with creamy cheese and sweetened with keto-friendly erythritol for the perfect treat.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–28 minutes
• Yield: 4 mini danishes
• Category: Breakfast, Dessert, Keto Recipes
• Method: Baking
• Cuisine: American, Low-Carb
• Diet: Gluten Free

Ingredients

1 ½ cups almond flour

3 tbsp butter, melted

1 large egg (for dough)

3 oz cream cheese, softened

1 tbsp erythritol (or keto sweetener of choice, adjust to taste)

½ tsp vanilla extract

1 egg yolk (for egg wash)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

In a bowl, combine almond flour, melted butter, and egg until a soft dough forms. Chill 10 minutes if sticky.

Divide dough into 4 portions. Flatten each into a circle, pressing an indent in the center.

In another bowl, beat cream cheese, erythritol, and vanilla until smooth. Spoon into the centers of each dough round.

Brush edges with egg yolk for golden color.

Bake 15–18 minutes, until edges are lightly golden and set.

Cool slightly before serving warm.

Notes

For extra sweetness, drizzle with a keto-friendly glaze (powdered erythritol + almond milk).

Can be stored in the fridge for 3–4 days, reheated before serving.

Add a sprinkle of cinnamon or lemon zest to the filling for flavor variety.

For a more pastry-like texture, chill dough longer before shaping.