Low Carb Cream Cheese Danish

This low carb cream cheese danish recipe is my secret for keeping sweet treats in my life without stepping off the path of eating low carb. The pastry is unbelievably creamy with that signature tang from cream cheese and a rich, buttery base. Whenever I need a fast breakfast or a comforting snack, I reach for this recipe. The first time I baked these I was amazed by how quickly they came together and how satisfying just one bite could be.

I first made these on a chilly weekend morning and now my husband asks for them every time company comes over. They are a crowd-pleaser even for people who are not watching carbs.

Ingredients

• Almond flour: gives structure and a slightly nutty flavor opt for finely ground for the softest texture
• Cream cheese: brings signature tang and richness use full-fat for best flavor
• Butter: softened to blend easily and add that bakery-style taste quality butter makes all the difference
• Erythritol: to sweeten without the sugar spike powdered style blends in best
• Egg: binds everything together and adds moisture use the freshest eggs you can find
• Vanilla extract: adds a warm background note pure extract has better depth
• Baking powder: creates a tender light crumb check that it’s fresh for the best rise
• Salt: balances the flavors a little goes a long way

• Measure ingredients carefully—accuracy is key for perfect texture and flavor every time.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 Fahrenheit 175 Celsius and allow it to fully preheat. Even heat ensures a golden evenly baked danish every time.

Mix Dry Ingredients:

In a large mixing bowl combine almond flour erythritol baking powder and salt. Stir very well so each bite has an even distribution of sweetener and leavening.

Add the Wet Ingredients:

Add room temperature cream cheese softened butter the egg and vanilla extract to your bowl. Use a hand mixer or sturdy spoon to blend everything into a smooth creamy batter. Spend a few minutes getting out all the lumps for the silkiest finish.

Shape Onto Baking Sheet:

Line a baking sheet with parchment. Spread the batter into a rectangle about half an inch thick. Smoothing the top helps get even browning and beautiful presentation.

Bake to Perfection:

Bake for fifteen to twenty minutes watching closely after fifteen minutes. You want the edges golden brown and the center just set. Baking too long can dry out the danish so check early if your oven runs hot.

Cool Before Slicing:

Rest the danish on the pan for a few minutes after baking. This makes cutting easier and helps the pastry hold together for tidy slices.

Enjoy and Customize:

Slice into squares or rectangles. Serve just as they are or top with berries nuts or a dusting of extra sweetener for a bakery look.

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One of my favorite memories is baking these with my daughter and letting her add blueberries on top. The fresh fruit warmed up and made the whole kitchen smell incredible. Cream cheese adds richness that makes every bite decadent and keeps you coming back for more.

Storage Tips

Place leftover danish pieces in an airtight container and refrigerate for three to four days to keep them soft and moist. For longer storage wrap individual pieces and freeze for up to two months. Let thaw in the fridge or reheat gently for the best texture. I find a short turn in the toaster oven brings back that just-baked feel.

Ingredient Substitutions

Coconut flour can work if that’s what you have but use only about a quarter cup since it absorbs more liquid. You can swap the sweetener for monk fruit or another favorite low carb blend. A little lemon zest or almond extract offers fun flavor twists.

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Serving Suggestions

Pair danish slices with fresh berries or a dollop of whipped cream for a brunch treat. For a richer snack add a spoonful of nut butter or drizzle with sugar free maple syrup. Warm danish and coffee or herbal tea is my go-to comfort breakfast.

Cultural Note

Classic danishes are a beloved part of Scandinavian baking but this version brings all the comfort with a low carb modern spin. The cream cheese base honors the traditional filling while the almond flour dough echoes old-world marzipan flavors.

You will love how easy and impressive this low carb cream cheese danish is—even people who are not watching carbs will devour it. Experiment with toppings or shapes to make it your own and enjoy every guilt-free bite.

Common Recipe Questions

→ Can I substitute almond flour with another flour?

Yes, coconut flour works as a substitute, but use only a quarter as much since it's more absorbent. Adjust liquids as needed for the right texture.

→ Is this treat keto-friendly?

Absolutely. With only about 5g of carbs per serving, this suits low carb and keto diets well without sacrificing flavor.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze individually for up to 2 months.

→ What are some serving ideas?

Pair with fresh berries, a dollop of whipped cream, or enjoy with coffee or tea for a delightful break.

→ How can I adjust sweetness?

Alter erythritol levels to suit your taste. Tasting the batter before baking helps you find the ideal sweetness.

→ Can these be prepared ahead of time?

Yes, you can mix the dough a day ahead and refrigerate. Let it come to room temperature before baking for best results.