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This Low-Carb Keto Cheese Danish is made with Fathead dough that is grain free, tree-nut free and made without sugar! Just 3 g net carb per serving!
Low-Carb Cheese Danish
You might be wondering why the word fathead is in the title right? Maybe some of you know what I'm talking about and you are super excited for this keto recipe!
If you've never heard of Fathead dough before, you may be very new to a low-carb diet or keto diet. It's a simple dough that is basically made of CHEESE! It's a cheese dough!
Yep. You heard right!
The original low carb cheese dough has almond flour in it. Not even quite sure who the original creator of the Fathead dough is, but a readerfound thisand thought that might be the origin.
My keto version is very far from the original amazing recipe with the ingredients, but it all starts with mozzarella cheese!
Carbs in Traditional Cheese Danish
If you've ever gone to a coffee shop for a simple cup of coffee while on your low carb or keto diet, and then spied a delicious looking danish with a flaky crust, you may have had serious FOMO!
If you're tracking your macro carb count each day on an app like Cronometer, you hopefully decided to stick with just the coffee and skip that sweet treat!
Total carbs in a sugar filled coffee shop cheese danish in a 100 gram serving has 33.8 grams of carbs, and 345 calories.
No need to give in to temptation, when you can make our keto cheese danish with just 7 total grams of carbs and 296 calories!
If you've been following me long enough, you may know that my youngest son has a tree nut allergy so almond flour for family keto recipes are out of the question.
Instead I use coconut flour. You might be thinking, oh boo, I hate the taste of coconut, but don't ditch this amazing recipe just yet!
My little guy is the greatest coconut detector of all and if he can't taste it, neither will you. Plus the flavor is all in the cream cheese filling of this danish anyway.
Can I Use Almond Flour instead of Coconut Flour?
Swapping coconut flour with almond flour is tricky because about ¼ cup coconut is equal to about 1 cup almond.
Coconut also requires more liquids and eggs so for this recipe, you would need at least 2 cups almond flour and reduce eggs to 2.
New Updated Food Processor Method for Fathead Dough
The typical method that most recipes use is to melt the mozzarella cheese and cream cheese in a microwavable safe bowl, then stir together with the rest of the ingredients.
I found it quite difficult to work with the dough and truly incorporate the flour with the melted cheese, so I created this newer method which makes it a lot easier to work with.
Directions for Old method
- In a microwaveable safe bowl add the mozzarella cheese and cream cheese.
- Microwave 1 minute and 30 seconds. Stir until combined.
- In a small bowl, whisk flour, the eggs, vanilla extract and vanilla stevia together until combined.
- Add this to the cream cheese mixture and continue to stir. If you're having a hard time, wet hands to combine by hand.
Directions for New method
Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove.
Stir again to combine and then flatten to make the danish shape.
Low Carb Sweetener Options
You don't necessarily need the dough to be sweet, but I think it makes it feel more like a sweet cheese danish with some sweetness to it.
To make this a sweet dough, we do need to add a low carb sweetener. I prefer to use liquid stevia for this dough as I feel like a granular sweetener wouldn't absorb as well into the dough and leave the puff pastry like dough a bit grainy in texture.
A powdered low carb sweetener might work better than granular if you don't want to use liquid vanilla stevia. Monk Fruit also has a liquid option that does not include any erythritol sweetener in it.
I would use a ½ cup of your sweetener in the dough and filling. You can always taste and adjust as you go along. Here's my to help you decide how much to use.
A creamy cheese danish pastry like this has been on my foodie bucket list for a long time.
I just never thought I could make it well with any of my favorite doughs, that was until I started making recipes with fathead dough!
This dough is a GAME CHANGER!
I've made some pretty cool keto recipes with this fat head dough, but this one is my first sweet recipe using mozzarella dough as opposed to savory.
More Fathead Dough Recipes
Keto Cinnamon Rolls
Cloud Bread Individual Danish Pastries
Keto Pizza Crusts
Low Carb Pizza Dough
Low Carb Pizza Pockets
Bacon Cheeseburger Calzone
Chicken Parmesan Calzone
and NOW this EPIC keto danish recipe!
Check out my new Cranberry Cream Cheese Danish which is the perfect keto breakfast pastry for the holidays!
You can even get pretty versatile with the cream cheese filling if you like by adding in some pureed fruit or fresh fruit to the cream cheese.
I just wanted it plain and simple, vanilla flavored cream cheese filling to enjoy with my morning coffee!
My teen and I tried this right out the oven and were not fans of warm cream cheese so it's best if you refrigerate it for a bit, tastes even better the second day!
The entire family loved this keto pastry danish and continue to ask for it again and again, even the picky one!
Keto Cream Cheese Danish
Low Carb Keto Cream Cheese Danish {Nut Free}
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 12
Calories 296kcal
Author Brenda Bennett | Sugar- Free Mom
Ingredients
Dough
- 4 cups mozzarella cheese shredded
- 4 ounces cream cheese
- 1 cup coconut flour
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
Filling
- 12 ounces cream cheese
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
Instructions
Preheat oven to 375 degrees F.
Place all ingredients into a food processor and process until combined. Remove from food processor and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove.
Spread mixture onto a piece of parchment paper lined onto a baking sheet or use a rolling pin between two pieces of parchment.
Slice on sides of dough at an angle. See video. Set aside to make filling.
Add the filling ingredients to a stand mixer or use a hand mixer and blend on high until smooth.
Spread the filling down the middle of dough and fold sides across the middle.
Bake for 15-18 minutes or until golden brown.
Allow to cool about 10 minutes before serving if enjoying warm or cool completely, cover with plastic wrap or store in an airtight container and refrigerate.
Notes
Net Carbs: 3g
This recipe was first published in April 2016.
Nutrition
Serving: 1piece | Calories: 296kcal | Carbohydrates: 7g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 371mg | Potassium: 102mg | Fiber: 4g | Sugar: 2g | Vitamin A: 766IU | Calcium: 337mg | Iron: 0.4mg
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