Cheese Danish

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 If you have not had a cheese danish in over a year prepare to be excited.  I made the blueberry loaf for my husband but this one…. this one is for me.  Have you heard of the Atkins induction mock danish recipe? It’s a low carb standby.   There’s nothing similar to a danish in that recipe and the fact that it is microwaved just hurts even more!  What’s worse than all this is that there are perfectly innocent people who think this is their only option to get that tastiness in their life.  This just makes ketogenic dieting and low carb lifestyles look bad.

I don’t have the words to explain how much I love cheese danish.  It has to be the kind with the turnover-like dough.  I can’t stand the processed cakey kind that comes in a box.  This has to be fresh from the bakery.  When I made the stromboli for the first time my exact next thought after “Omg, what have I done??” was “I bet I can make a danish with this.”   I did.  It wasn’t quite right for me although spectacular enough.  Could I do better? I started to work with the dough yesterday.  I made two different batches using baking powder and decided on the one I’m sharing today.  I am in love.  In love, in love, in love with food completely again! 

This is a three part recipe. Each part is simple though!  In order to not get overwhelmed you will want to get everything prepped first.  I made the powdered sugar in my coffee grinder with truvia.  It’s really very easy to do.  This is what my counter looked like before I started.  The only thing missing is the melted butter for the dough. 

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 I started with the filling.  This comes together quickly.  Make sure your cream cheese is nice and soft and you won’t even need to use an electric mixer.  I used a whisk for every part of this recipe except for the dough!

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Set this in the refrigerator until you are ready with the dough.

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The dough is only slightly different then the stromboli dough but it makes a big difference.  A little bit of extra almond flour adds better flavor. The texture is spot on for a sweet treat.  I didn’t make a perfect square.  Don’t tell anyone!  I was too eager to try out a few different folding techniques to really care about all the edges.  

041Check out that mini stromboli! So cute! It was a lot of fun trying new folds but only one of these is perfect for a cheese danish.  And the winner is….031

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All you have to do is fold the corners into the center and pile that filling on top!

051 Did you feel that?  The world just changed a little bit.  Look at the corners on that danish!  It just needs frosting! I almost flaked out and covered it with melted store bought sugar free chocolate drizzled on top.  That would be good too but for this special post I went all out with a great cream cheese frosting. 

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I’m out of plastic piping bags and used my small reusable bag for the filling.  If you use a ziploc too then cut the tiniest of holes at the top!

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 063This is not a mock danish.  This is a real cream cheese danish.  The days of the mock are over.  

Special notes for working with this cheese dough: 
Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above.  I also recommend using a regular shred for the cheese.  Finely shredded cheese does not melt well and will be difficult to work with.  For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.   If the dough is still too sticky then you can add in 1 tbsp coconut flour or a few tablespoons almond flour to dry it up some. You may need to extend the baking time by five minutes if this is the case! 

Low Carb Cheese Danish
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Dough
  1. 1 1/4 cup 2% mozzarella shredded cheese (140 grams)
  2. 6 tbsp Almond Flour (42 grams)
  3. 3 tbsp Coconut Flour (21 grams)
  4. 4 tbsp sugar equivalent (I used 5 tsp Truvia)
  5. 1/2 tsp baking powder
  6. 1/2 tsp vanilla
  7. 4 tbsp butter (omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!)
  8. 1 egg (large)
Filling
  1. 6 oz cream cheese
  2. 1 tsp lemon juice
  3. 1/2 tsp vanilla extract
  4. 1/4 cup sugar equivalent
  5. 1 egg yolk
Frosting
  1. 3 tbsp powdered sweetener (3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.)
  2. 2 tbsp heavy cream
  3. 2 oz cream cheese
  4. 1/4 tsp vanilla extract
Instructions
  1. Preheat oven to 400 degrees.
Filling
  1. Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.
Dough
  1. Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
  2. Melt 4 tbsp butter and add vanilla and sweetener. Stir.
  3. Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).
  4. Combine all the ingredients and add an egg.
  5. Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)
  6. Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
  7. Fold the corners into the center repeating with all four squares.
  8. Pipe filling (or spoon it on top!) into the center of each danish.
  9. Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)
Frosting
  1. Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.
Special notes for working with this cheese dough
  1. Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.
Up Late Anyway http://www.uplateanyway.com/keto/

 

268 comments

  1. DeAnne says:

    There is NOTHING to miss on this way of eating, is there?
    How wonderful and what a great recipe – thank you so much!

    • Elizabeth Nimphius says:

      Nothing! I can’t even think of what I’m missing right now. I’m pretty sure it can all be ours.

      • susan says:

        Tried and the egg in the dough got cooked… used a double boiler method, dont have microwave. And it was very wet even after adding 3tbs more flour. Msybe from using fresh mozzella.Any idea’s?

        • Elizabeth Nimphius says:

          Yes the fresh mozzarella will be very very wet. Did you add extra coconut flour or almond flour? Coconut flour will absorb more liquid. You could probably omit the butter (maybe use more extract, or even a butter extract to compensate for the missing flavor) and see if that helps. Add in coconut flour a tbsp at a time to dry up the moisture. Make sure you’re eggs are not too big as well.

  2. DeAnne says:

    There is NOTHING to miss on this way of eating, is there?
    How wonderful and what a great recipe – thank you so much!

  3. Cathy Dee says:

    You’re a freaking machine!! I made the stromboli tonight for dinner and when I told the hubs that the crust was made mostly of mozzarella cheese, he was stunned! Then we started thinking of everything else I could do with this dough. It is AMAZING! A danish was one of the things we wanted to try. Also a yummy buttery pecan pinwheel or something like that. This is going to be epic! Thank you, you are a rock star!

    • Elizabeth Nimphius says:

      You’re going to be so thrilled! The experience I had just after frosting it… if everyone gets that then well it was worth all the cheese! Thanks for saying something. Makes it even more worth it. This is the one that I know is perfect. I love the stromboli too but I have a relationship with cheese danish that can’t really be explained. It’s an ultimate comfort food. I’m so picky about it… and this is just my own true food love. Haha! It’s just a basic comfort and it’s ok to have comfort food. Thanks again.

  4. Terimae says:

    Thanks for the recipe. I made this over the weekend and it is wonderful. Better than the real thing. Thanks again for sharing

    • Elizabeth Nimphius says:

      I’m over the moon about this recipe. I’m so glad you enjoyed it! If I say any more I’ll make a fool of myself but really this one is special. 😉 and you’re welcome. My pleasure.

  5. Pan says:

    I’ve made these twice now and they are absolutely excellent! This is a real danish. Sad, sad mock danishes… Never again.

    I was defiant and used whole milk mozzarella, like I do with your amazing stromboli recipe. So I just added an extra tablespoon of coconut flour and left everything else the same, and kept the butter in.

    I added a few stevia/erythritol-sweetened chocolate chips to the top this time. Maybe next time I’ll mash some berries and add them to the filling. I could add toasted sliced almonds to them too, and a touch of almond extract to the dough.

    • Elizabeth Nimphius says:

      “Sad, sad mock danishes…” Lol! Aww, it is sad but thankfully we don’t have to deal with that anymore! Almond extract would be perfect. I originally wanted to do it like that but didn’t have the extract on hand. So glad you’re enjoying the danish recipe. It’s one of my favorites.

  6. Pan says:

    I’ve made these twice now and they are absolutely excellent! This is a real danish. Sad, sad mock danishes… Never again.

    I was defiant and used whole milk mozzarella, like I do with your amazing stromboli recipe. So I just added an extra tablespoon of coconut flour and left everything else the same, and kept the butter in.

    I added a few stevia/erythritol-sweetened chocolate chips to the top this time. Maybe next time I’ll mash some berries and add them to the filling. I could add toasted sliced almonds to them too, and a touch of almond extract to the dough.

  7. Jenna says:

    just a quick note on freezing this dough…i baked (delish!) and froze the cheese danish squares last week. today i microwaved it a bit to thaw, then popped it in 400 deg oven to defrost all the way and crisp up a bit – it tasted just as delicious as it did fresh baked!! i am going to make the sausage pinwheels and freeze them for fast savory breakfasts. joy! 🙂 this dough is a huge, huge miracle for the low carb/grain free/keto world! thank you so much!

    • Elizabeth Nimphius says:

      It’s a miracle for me too!! Thank you for the freezing input. I’m sure that will be very helpful for everyone! (Including me! Haha!)

    • Elizabeth Nimphius says:

      Raw sunflower seed can be ground into a flour. I can’t attest to how that will taste in this recipe but it would work to make the dough. You could also try golden flax seed ground up in the same amounts. 1-2 tsp psyllium husk powder would give it the structure. There are a lot of options my only concern would be flavor because this is a sweet recipe so it might need further tweaking. Good luck!

  8. Belenda says:

    Question on sugar sub. In the dough recipe , You have 4 tbsp., but if using Truvia it’s 5 tsp? Just making sure you meant 4 tablespoons of sugar sub or 5 teaspoons of Truvia? Can’t wait to try this!! I’m almost giddy!!

    • Elizabeth Nimphius says:

      Truvia has all sorts of funky numbers when converting for sugar. 5 tsp truvia equals 4 tbsp sugar. It’s not cup to cup. Hope that helps!

    • Elizabeth Nimphius says:

      I would try using all almond flour. Without the coconut you need to use at least 3/4 cup to 1 cup.

  9. Angela says:

    Sooooo good! I just cook for myself though…do I store in refrigerator or is counter (where I did already leave it until morning after baking since it was so later) ok?

    • Elizabeth Nimphius says:

      I keep it in the fridge and just warm up in the microwave. One day out won’t ruin them I don’t think. I’m so happy it worked out well!

  10. Paulina says:

    Hi Elizabeth, thank you so much for the recipe. It looks delicious! Do you think I could use it to make something similar but with “nutella” (I make it with hazelnut butter + cocoa powder/sweetener)? I’ve been craving a nutella calzone for the past few days.

  11. Melissa says:

    Okay I have only JUST found your site but I’m pretty sure you just changed my life forever. O…M…G!!! Why aren’t there more magicians like you in the world? I cannot believe you figured out how to do this. THANK U!
    (Sorry to be so dramatic but I’m on keto and I don’t think anyone could possibly understand my love affair with cheese danish…or Stromboli for that matter. HA!)

    • Elizabeth Nimphius says:

      Oh no, I completely understand!! Lol. And judging by the response I’m getting on those two recipes we are not the only ones! 🙂

  12. Melissa says:

    Okay I have only JUST found your site but I’m pretty sure you just changed my life forever. O…M…G!!! Why aren’t there more magicians like you in the world? I cannot believe you figured out how to do this. THANK U!
    (Sorry to be so dramatic but I’m on keto and I don’t think anyone could possibly understand my love affair with cheese danish…or Stromboli for that matter. HA!)

  13. Mindy says:

    This Stromboli dough is amazing. You are a genius using the mozzarella to make the dough. I have been low carbing off and on since the 90’s and make up recipes, but never have I been able to come up with such a crust. Wow. Thank you.

    • Elizabeth Nimphius says:

      Thanks Mindy! The concept of using melted cheese to make a dough started about 3 years ago on reddit as far as I know. It shows up a year later at this blog, and then the fathead website tweaks it further and posts their version. I love reading the history of a recipe and seeing how it evolves!

      My version comes into the story because I wanted a dough that used no almond flour. I wasn’t able to find a sub for the almond flour that I liked and was low enough carbs but it turned out to be perfect. I couldn’t be happier with it. Almond flour and coconut flour go so well together.

  14. Kate Wilkins says:

    Just made/had these this morning for breakfast for my family and they went down a storm. They’ve just joined me on the LCHF diet so this was just the thing to convince skeptical children. Great recipe, many thanks for sharing.
    I’m so stuffed at the moment, they’re really filling.

  15. Kate Wilkins says:

    Just made/had these this morning for breakfast for my family and they went down a storm. They’ve just joined me on the LCHF diet so this was just the thing to convince skeptical children. Great recipe, many thanks for sharing.
    I’m so stuffed at the moment, they’re really filling.

  16. Belenda says:

    I just made these – in the oven as I type. My dough was not even remotely close to looking smooth like your photos. It was straggly and very sticky. I added a little more almond and coconut flour to make it workable (kinda), but, never really felt like dough and never did get smooth. What did I do wrong???

    • Elizabeth Nimphius says:

      This has happened to me before a couple of times the first of which is when using pre shredded cheese that is 1 carb per 28 gram (1/4 cup) serving. It should be <1 g carb per serving on the label. What happens I think is there are extra starches added to the cheese to keep it from clumping which accounts for the extra carbs there and it messes with the recipe. The other possibility is that it just wasn't hot enough and needed to be reheated. If it was sticky and straggly though I'm guessing it was the cheese. The other thing I find that makes it much easier to melt is using a shredded cheese that is a regular shred. Finely shredded cheese doesn't work out well. The only other thing I can think if is measurements and so I'll add that I use a regular tablespoon measuring spoon to measure out the flours and always a level scoop. I hope it still bakes up well for you!!

      • Belenda says:

        Nope – did not bake well at all. I actually DID use the pre-shredded cheese. Will definitely shred my own for future try with this recipe. The filling is awesome though!! LOL hate to say it, but, gotta dump this one. Am going to go out and buy real cheese and make another attempt at this one. I miss a good Danish! Thanks for the tip! I’ll let you know how that works out.

        • Elizabeth Nimphius says:

          I’m so sorry it didn’t work out. You can use a pre shredded cheese but it just has to be <1 g carbs per serving. The one I like is 2% Milk Mozzarella made by Kraft. Before I had these recipes I had NO idea how much of a difference using various cheeses could make. It's really crazy. Even just using a higher fat mozzarella will produce much different results and I've been meaning to get in a note on all of these recipes (stromboli, breakfast sausage pinwheels, and the danish) about making sure it's under a carb per serving and that it should not be a finely shredded cheese, etc. Unfortunately the traffic here picked up tremendously right as I headed into summer with my kiddo home with me all day (and other various issues this summer! C'est la vie!) I just haven't had a second. I will get it up there somehow today!

  17. Melanie says:

    I made this and it was way too sticky, but I put it on the baking sheet as best I could and made a larger Danish. The filling was awesome and everyone loved it….despite my failure to make individual danishes. Thanks for all your yummy recipes!

    • Elizabeth Nimphius says:

      All you have to do is rub in some extra almond flour if this happens. 3-4 tbsp should dry it up. 1 tbsp coconut flour would work as well. This can happen when the cheese melts and it has more moisture to it especially if it’s a higher fat cheese.

      Even with a regular wheat flour dough if it’s too sticky then you would add some flour. Hope that helps.

  18. Lindsey says:

    I’ve made this three times now, last two times I have doubled the dough and 1 1/2 the filling. I am addicted. I absolutely must eat one every morning with my coffee. Absolutely amazing!!!!!!!!!!!!!

    • Elizabeth Nimphius says:

      😀 That made my day. I have to say though I’m a little jealous because I haven’t had a chance to make this again like I planned this week. Doubling the recipe is a great idea!

  19. Angela Baillie says:

    Made these this morning. Made a double batch using pizza mozzerella. Turned out perfect. Thank you for the recipe.

  20. Ric says:

    I made these yesterday morning and they were soooooooooo good. They didn’t look as good as yours, but when I taste one I could eat all 4

  21. Tracey says:

    Add a tablespoon of unsweetened pumpkin purée to each one with a little pumpkin pie spice and you have pumpkin danishes 🙂

  22. Sherry says:

    Loved this recipe! As a diabetic, I loved having a cheese Danish again. And you’ll like this Elizabeth, my son who knows how that I bake low carb, came in and cut one in half and asked, “gosh this is great, where did you buy them at Mama?”. I laughed and said, duh, you think I would actually buy a real cheese Danish and sit them on my counter?? He was amazed that I had made them, knowing that they were low carb. Well done, love your recipes, many thks.

  23. Jana says:

    I used an organic mozzarella that I shredded myself however, when I melted it the cheeses became stringy and no matter how much mixing and folding I did the pastry was soft and sticky. I added extra almond flour but still no change. The dough did not cook either. I was so looking forward to this your photos look amazing. Maybe you could offer some advice.

    • Elizabeth Nimphius says:

      So if you’re going to use this cheese again then I would suggest a few things. Add in extra coconut flour, not almond flour, one tbsp at a time until you can get it to soak up all the extra moisture. Coconut flour absorbs 10 times more then almond flour so one tbsp should help a lot. You also have the choice of leaving out the butter. These “better” mozzarella cheese aren’t low moisture and usually have higher fat content. I have had trouble just using an egg that was too big because it made it too wet. So smallish egg, you could omit the butter, and add the coconut flour one tbsp at a time. Cook for at least 20 minutes. If it didn’t cook then you might even go for 25 minutes. That’s all I can think of at the moment. I hope you can get it to work! (Reheating the dough as your working on it is very important too!)

      • Jana says:

        Thanks for your reply Elizabeth. I was eventually able to bake the pastry to a nice golden brown by turning up the oven and leaving it longer. Hubby and daughter both loved it! Next time I will be using the same cheese but I will experiment with the quantities and as you suggest I will try with adding coconut flour and omit the butter. I will let you know how I get on. Thanks for the great recipe.

  24. Lou says:

    I just found your website and saw the recipe for cheese danish. I was doubtful at first, having been deceived so many times before with pretty words and pictures but your recipe really came out great! I was so amazed that it tasted so much like a real cheese danish! THANK YOU! I did have problems with the dough getting too sticky so I couldn’t make the pretty corners like you did but the dough still baked and even increased in size and it still looked like a danish. Would reheating the dough before I rolled it out have made it less sticky? I did add extra almond flour which helped but not enough to allow me to work with the dough to create the different designs… Any advice?

    • Elizabeth Nimphius says:

      Yes! Step 6 is reheat and roll out. It really helps. I’m so glad you liked this and I know exactly what you mean about feeling deceived especially when it’s low carb. It’s one of the reasons I started the blog. The cheese dough recipes act a bit like regular dough recipes in that the size of the egg and quality of the cheese can effect the outcome. Sometimes it will need a little tweaking. I’m glad it all worked out taste wise. This is definitely one of my favorites.

  25. Donell says:

    Thank you! The directions were perfect, came out absolutely delicious! It is insane that these are pastry clones . I wanted to mention that I had a little dough left and just had purchased some coconut sugar at Sam’s I wanted to try, I sprinkled that and some cinnamon and rolled it into a cinnamon roll the way that you have to re-roll the packaged ones sometimes, and they were to die for with a drizzle of the frosting. Love the versatility!

  26. Steffani Dranchak says:

    I have made these several times. They are so delicious and filling. A breakfast staple for me now. They take a while to make, but so worth it. Thank you so much!

    • Elizabeth Nimphius says:

      I keep threatening to make these again! It has to be soon I think. They really are great. You’re welcome, so glad to see people enjoying the recipe.

  27. nicole thomas says:

    you are so kind to reply to your loyal fan base! i always read the comments before i endeavor something new, and i am struck with how sweetly you reply, often numerous times for the same question! i”m really excited to make these, but no matter how amazing they turn out, the best part of your blog is your kindness! thank you very much : )

    • Elizabeth Nimphius says:

      I’m really touched! That’s very sweet of you to say! Thanks so much. I think you’re going to love this one. 🙂

  28. Barbara Thomas says:

    I’m crying! This is sooooooooooooooooooo amazing! Having it as breadsticks right now. I get so discouraged with all the low carb recipes because they just taste off. This one is heaven. My hardest problem when low carbing is when I’m stressed I need bread or pizza. This took me 15 minutes to make and is just so amazing. Going to make the cream cheese rolls next. Thank you for this recipe!

    • Elizabeth Nimphius says:

      Swerve sells powdered sweetener. It needs to be powdered or else it will have a granulated texture to it. I’m not sure how else to do it at this time! Sorry.

  29. Carl says:

    Hi I just came across your recipe. My question is since I use swerve how much do I use? Do I go more or less what it calls for in your recipe. Thanks.

    • Elizabeth Nimphius says:

      Hi. Swerve is equal to sugar when measuring I think. So just follow the measurements. If it says 1/4 cup sugar equivalent then use 1/4 cup swerve.

  30. Michelle says:

    These were amazing. My very favorite pre-keto brekky was a cup of coffee with a cheese danish and in my 7 months of doing keto, it’s the only thing I still missed. I miss it no longer!! And these tasted much better than the pre-packaged vending machine danishes I’m used to. They, for whatever reason, were actually reminiscent of my family’s recipe for German Sour Cream Twists…which makes me want to get experimenty. Thank you so much for this!!!!

    • Elizabeth Nimphius says:

      The family recipes sounds great! Maybe substitute the sour cream for the butter? Thanks for commenting and glad you’re enjoying the danish.

  31. Teri Fout says:

    This sounds fabulous. I can’t wait to try This recipe. My husband and I are both diabetics and live trying new low carb recipes. Thanks so much!

  32. theresa says:

    I Have made this twice now but this time I added some cinnamon and almond and butter extracts to the dough and filling and oh wow I feel like I’m cheating on my diet but I’m not its amost to good to be true

  33. Jana says:

    I just found your site! I am amazed at all the great stuff you hav made making it fit into a LCHF diet. I can’t wait to try several of your recipes. Thanks for taking the time to share the wonderful recipes! You’re a lifesaver.

  34. Beth says:

    I printed this out in January and have been trying to get around to making it and finally did this morining. YUM! My family even ate it and I am always impressed when I can get my carb fiend kids to eat anything I make for myself in LCHF world. Thank you so much. I was just curious if you have calculated the net carbs? We did make the stromboli a few weeks back and they loved that too. You are amazing. Thanks

    • Elizabeth Nimphius says:

      I had originally thought it was around 5 net carbs per danish if you make four. My calculations were incorrect because of the cream cheese calculating incorrectly with the software I was using. Philadelphia makes a lower fat cream cheese less than 1 carb per serving (tastes exactly the same) and if you use that kind (1/3 lower fat) you can get the carbs to 5 net. And if you make smaller danishes (make 6 instead of 4) you can get the carbs down further. Hope this helps.

  35. debkayburke says:

    Wow I just saw this recipe! My mom and I love cream cheese danishes. I am low carb gluten free type 1 diab. and I am going to make and see if she really notices. Your recipes look great. Thank you for your work and sharing. Makes life a little easier.

  36. Andy says:

    This recipe looks amazing and I’m eager to try it _but_ I don’t have a microwave. Do you have any tips on how to melt the mozz cheese without using a microwave?

    • Elizabeth Nimphius says:

      You’ll need a double boiler. Something like this. I’ve never used this particular one before but I’m posting it to just give you an idea.

  37. Trina says:

    These are absolutely delicious, my first batch turned out perfect. I’m not just saying this because I have came across low carb recipes that are ranked high and they were disgusting. This recipe gave me hope, there are still delicious low carb recipes out there,you definitely will not be fooled by this one. Thank you so much for sharing this recipe!!!

  38. Micaiah Rae Worstell says:

    Hi! First of all this recipe is amazing but I have a question. I am putting this into MFP to see the cal count and everything and they are registering with 544 cals and 16 carbs and 3 grams of fiber how are you calculating the 5 net carbs?

    • Elizabeth Nimphius says:

      It’s not 5 it’s more like 7. My fitness pal isn’t always accurate. Its user entered information. Make sure to get all the nutritional information entered in for the ingredients yourself. I know it’s a pain in the butt. That’s why my first estimate was wrong though. I trusted it to be accurate. Good luck! Hope you liked this one. I thought it was delicious.

  39. Elaine Briggs says:

    I was excited to try this recipe but had never melted mozarella before…..it splits!!……. do not add the water….this was my mistake…..I went ahead and made them anyway….just too them out of the oven…they dont quite look like yours but not too shabby….also not sure when to frost…some are better done hot but Im going to play it safe and wait a little bit.

    • Elizabeth Nimphius says:

      Good decision. It’s better to wait a bit! I’m sorry you had trouble but we all learn from our mistakes, right? Better luck next time!

  40. Asha says:

    I used Polly-o’s part skim mozzarella cheese and shredded 140g. I also used red mill’s almond flour and coconut flour. After following the instructions, my dough still looked nothing like yours. The cheese was separating and clumping. It didn’t look smooth at all. What brand of mozzarella and almond flour do you use?

      • Asha says:

        That explains it, I didn’t sift my almond flour. I’ll try this again using the JK Gourmet. Thank you very much!

      • Amanda says:

        Has anyone successfully melted the cheese without a microwave? Would love to try this recipe but I don’t have or use a microwave!

        • Elizabeth Nimphius says:

          It’s easier than you would think. A simple pot filled with water and any bowl that conducts heat well on top is all you need. I use a stainless steel prep bowl when I melt chocolate. Bowl water in the pot. When it reaches a boil turn the heat down by half. Set the other bowl with the cheese in it on top. Within minutes you’ll see it melting. Scrap down the sides and stir together when you see it’s melting a bit. You just go slow and it will all work out nicely. Good luck!

    • Elizabeth Nimphius says:

      No joke, I literaly broke down in tears first time I had this. I’m so happy it worked for you!

  41. Michele Allen says:

    I made this today.. It is great! I need to work on my icing a little, it didn’t look as pretty as yours.. but it was so yummy! I posted a link to this recipe on my google blog or whatever it is called! lol

  42. Ebs says:

    I’ve been looking at and not so secretly drooling over this recipe for almost a month. I finally made the danishes today and actually shed a few tears at how ridiculously delicious they are and how easy they are to make. Elizabeth, I might just have to name my firstborn after you to truly express my gratitude lol. You’ve really outdone yourself. Many, many thanks!

    • Elizabeth Nimphius says:

      I cried too! There aren’t words to express that for me. To have delicious food that is “on a diet” plan. It was quite the day for me. I try to make sure all the recipes I post are that good. I’d rather stick with the 65 recipes I have here than post anything sub par. There’s enough of that on the internet. Thanks for commenting. It means so much to me.

  43. emi says:

    I have to say a few things.
    I do not like cream cheese. I do not have a rolling pin, pizza cutter, or enough bowls to follow the instructions properly. I made a danish “pizza” (one giant piece) and was generally a bad direction follower.

    BUT THIS WAS THE BOMB. I thought “I’m gonna blow my whole days worth of carbs on this whole thing” I ate 2 pieces (maybe 1/3 of total) and I am stuffed. SO SO SO DELISH!

  44. emi says:

    I have to say a few things.
    I do not like cream cheese. I do not have a rolling pin, pizza cutter, or enough bowls to follow the instructions properly. I made a danish “pizza” (one giant piece) and was generally a bad direction follower.

    BUT THIS WAS THE BOMB. I thought “I’m gonna blow my whole days worth of carbs on this whole thing” I ate 2 pieces (maybe 1/3 of total) and I am stuffed. SO SO SO DELISH!

  45. Wendy says:

    Made these today and I’m in love with them. They are delicious. Only change for next time would be to add sugar free cherry pie filling. Thanks for sharing a great recipe.

    • Elizabeth Nimphius says:

      Love is the only way to describe this! There are plenty of add ins that would take it over the top! There are a lot of people who don’t get that cooking, baking is chemistry. This one recipe is science perfection. (In my not so humble opinion! Lol I just love this one though.)

  46. Sam says:

    Can I replace the mozzarella with another type of cheese? What about chèvre? I am lactose intolerant and goat cheese does not seen to bother me. Any suggestions??

    • Elizabeth Nimphius says:

      It would have to be a substitute that melts well. Goat cheese has too much moisture I think to melt well. Sorry.

  47. Emmy says:

    Just spent an hour making these. Yuck! Be sure you like the taste of the sugar substitute you use with cream cheese/mozzarella before making these if you don’t want to waste your time and ingredients. So disappointed.

    • Elizabeth Nimphius says:

      Yea… I tried a Stevia powder with a plain cheesecake once and it was 6 months maybe before I even wanted cheesecake again. I recommend liquid sucralose.

    • Beth says:

      Just curious Emmy, how do you possibly eat low-carb long term without ever eating cream cheese or sour cream without a sugar free sweetener… that is unless you never eat any low-carb “desserts” that is a major staple. Try a different sugar-free sweetener, in my opinion stevia has always ruined everything I find it nasty… but Truvia is amazing, but make sure you buy the brand name knock off (store brands) do not taste the same as the name brand.

    • Elizabeth Nimphius says:

      I’ve heard finely ground raw unsalted sunflower seeds sub great. Good luck! Oat flour works fantastically as well if you can have the extra carbs.

    • Elizabeth Nimphius says:

      It’s really dependent on the ingredients you use. With the brands I was using at the time it came to about 7 net carbs each. I don’t recall the calories. I found out that lower fat cream cheese (1/3 less fat) can get the carb count down to about 5 each. Hope that helps.

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