My obsession with cheese danishes began a few months ago when my daughter tried out a cheese bun recipe that turned out amazing. The buns looked so light and fluffy, and the cheese filling and sweet crumble on top made my mouth water. Trouble is, I don’t eat flour or sugar so I couldn’t even take a single bite. I wanted something similar that was keto-friendly so I took to the Internet.
I found a delicious recipe for keto bagels on Gnom-gnom, so I first tried the bagel dough recipe with a cream cheese topping, and they were good, but I kept searching. Then I found the ultimate keto cheese danish recipe on the Keto Diet website.
Fathead doughs (made mostly from mozzarella cheese and cream cheese with a bit of almond flour and a few other ingredients) tend not to sit well with me. Bagels, breads, and pizza crusts made with fathead dough is too heavy and a little oily for my liking, but that isn’t the case with these low-carb cheese danishes. The crust is light and flaky-adjacent, and the cream cheese centre has just the right amount of sweetness. The cream cheese drizzle on top doesn’t hurt, either.
Instead of rolling out and cutting my dough this time, I divided it into 8 equal portions and used a tortilla press to flatten them, which was seriously quicker and easier than using a rolling pin. My cheese filling was a little runny this time (this was probably my third time making them) but that might have been because I put a bit too much vanilla in. I added an extra 1/4 cup of cream cheese which helped, but not a lot. The recipe says to bake at 425 for 12-15 minutes. I started with 12, and they came out a little overdone, but that didn’t seem to affect the flavour at all.
This recipe yields eight danishes, but they freeze well. I like to take one out to defrost overnight or zap for 15 seconds in the microwave if you can’t wait.
I totally recommend Keto Diet’s low-carb cheese danish. This recipe works well and tastes anything but low-carb.