Keto Kitchen – Cheese Danishes

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.

Keto Test Kitchen

Today’s test recipe is Keto Banana Muffins, posted on The Big Man’s World website.by Arman Liew. I have tried several recipes from this site with good results, so when I was searching for a banana bread recipe, this was the obvious choice.

I LOVE banana bread, especially with chocolate chips and pecans, but bananas are a no-no on keto. According to the United States Department of Agriculture (USDA), one medium banana has 27 grams of carbs. Most banana bread recipes call for two or three bananas, meaning that the average loaf can have anywhere from about 54 to 81 grams of carbs. If you assume 12 slices per loaf, you are looking at a minimum of 4.5 to 7 carbs per slice. And that doesn’t take into account the carbs in the flour and sugar in the recipe.

An unripe banana has only about 12 grams of carbs (adding only 1 gram of carb per slice), but it lacks the sweetness and flavour of a ripe banana, which is why most banana bread recipes call for ripe or over-ripe fruit.

This Keto banana muffin recipe relies on banana extract for the flavour, eliminating the danger of overloading on carbs. I first got the idea to bake banana muffins after purchasing a keto caramel banana loaf mix from Farm Girl. Though delicious, the mixes are expensive, and I wanted to see if I could find a similar recipe online.

I made these Keto Banana Muffins exactly to recipe specifications with the following modifications:

  • My milk of choice was sugar-free vanilla oat milk.
  • 1 cup of chocolate chips seemed like a lot so I only put in 2/3 cup.
  • I used 1/3 cup of semi-sweet chocolate chips and 1/3 Krisda semi-sweet chocolatey chips.
  • I substituted pecans for walnuts.

The results were amazing. The muffins were super-moist and really chocolatey. The pecans provided just the right amount of crunch. Though the recipe calls for one whole tablespoon of banana extract, the banana goodness was lost at times, given the other bold flavours, particularly that of the chocolate.

I would absolutely recommend this recipe, and I plan to make them again. I might increment the banana extract by 1/2 tablespoon to see what it does to the recipe next time, but overall, this recipe passes the test kitchen with flying colours.

Note that this is an unsolicited review and I have not received any reimbursements from any of the products, services or websites mentioned in this blog post, nor do I have any affiliations with them.