So, You Want to Make Flaky Danish, But Low-Carb?
Alright, pull up a chair. Let me spin you a tale (okay, it was just last month, but still). I had this sudden, borderline unreasonable craving for an old-fashioned cheese danish—like the kind at the airport coffee shop you grab when you're desperate. But since I try (and, honestly, sometimes fail) to keep the carbs in check, I started tinkering. My kitchen looked like a real war zone by the end of it… butter wrappers everywhere, a dusting of almond flour on the cat. But what came out? Actual flaky, golden, cheesy danishes that taste almost too normal to be low-carb. My cousin tried one and said, "Wait, you sure you didn't cheat with real dough?"
Why You'll Probably Love This (Well, My Family Does!)
I whip these up, especially when there's a long Sunday and everyone's loitering near the kitchen. Makes the house smell like a bakery, or at least that's what my neighbor said (she's been angling for the recipe, actually). When things get hectic and someone is pouting—teenagers, mostly!—I put out a plate of these, and suddenly everyone's in a much better mood. Even the low-carb skeptics go back for seconds. The only snag is the cream cheese filling: I used to make a lumpy version, which was not a crowd-pleaser. Learned my lesson, though.
Here's What You Need (Plus, a Few Swaps)
- 1 ½ cups almond flour (sometimes I use hazelnut flour if it's all that's in the cupboard, but the flavor shifts a bit)
- 2 tablespoon coconut flour (honestly, my friend once used just almond—it works, but not as fluffy)
- 2 teaspoon baking powder (I've used the supermarket generic, no disaster yet)
- 2 tablespoon granulated erythritol or monk fruit sweetener (I once subbed in stevia, but it left that weird aftertaste in your mouth, so...eh)
- ⅛ teaspoon salt (or a large pinch, whatever works)
- ¼ cup unsalted butter, cold and diced (love Kerrygold but any butter will do)
- 4 ounces cream cheese, softened (I use Philadelphia out of laziness—my granny swore by the local creamery, but trust me, nobody noticed)
- 1 large egg
- 1 teaspoon vanilla extract (or be fancy and use almond, I won't judge)
- For filling:
- 4 ounces cream cheese, softened again (I know, it's a lot, but it's a cheese danish, right?)
- 1 ½ tablespoon powdered erythritol
- 1 egg yolk
- ½ teaspoon lemon zest (fresh is best, but bottled worked in a pinch, just tastes a bit like pledge though!)
- ½ teaspoon vanilla
- Optional: a handful of sliced almonds or a bit of sugar-free strawberry jam for topping
Alright, Let's Get Baking (Or Kind Of Fiddling Around)
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment, or just grease it if you're a daredevil. No fancy baking mats here unless you really want to feel posh.
- For the dough: In a biggish bowl, dump in your almond flour, coconut flour, baking powder, sweetener, and salt. Give it a quick mix with whatever spoon is clean. Now, add in the cold diced butter. Rub it in with your fingers (watch those rings!) until it looks kinda like crumbly sand; don't stress if it looks uneven.
- Now, mix in cream cheese (yeah, more cheese), the egg, and vanilla. Actually, I think it's easier if you blend these in a separate small bowl first, but I've also just tossed everything together when I was in a rush. Just mix until you get a sticky, slightly weird-looking dough.
- Plop spoonfuls onto the baking sheet, shaping them into little mounds. You should get 6 to 8—unless you like them tiny or enormous. Press a thumb-shaped dent in the middle of each (this is where I, without fail, always make one way too deep, and another barely noticeable).
- For the filling: Mash together the cream cheese, sweetener, egg yolk, lemon zest, and vanilla until nice and smooth. If it's a bit lumpy, don't panic—my first batch looked like cottage cheese, but it still tasted great. Spoon a heaping teaspoon into the center of each dough thumbprint.
- Top with a few sliced almonds or a small dot of jam if you fancy (or don't, totally up to you!), and stick them in the oven. Bake about 17-20 minutes. They should be golden on the edges, maybe a bit soft in the middle. This is usually when I get impatient and sneak a taste—burnt tongue optional.
Things I Learned (Usually the Hard Way)
- If the dough seems super sticky, throw it into the fridge for 10 minutes. Actually, I started doing this after making a gigantic mess one time—saved me a lot of trouble.
- Don’t bother trying to roll these like a true layered danish; it just doesn't work with the flour. (Tried once, looked like a pancake used as a frisbee.)
- Sift your sweetener if it’s clumpy, or just mash it to smithereens with a fork if you forgot—works in a pinch.
If You Want to Tinker… Variations I’ve Attempted
- Added a pinch of cinnamon to the dough (smells ah-mazing but overpowers the cheese if you do more than a little)
- Chopped walnuts in the filling for crunch—sort of like faux rugelach? Actually not bad!
- I once tried a layer of sugar-free cocoa in the filling. Meh, bit too muddy-tasting. I wouldn’t do that again, but maybe you’ll like it!
- Used orange zest instead of lemon: gives it a slight holiday twist. My uncle said it tastes “fancier than I am,” which... sure.
About the Gear (But, No Sweat If You Don't Have Everything)
- Mixing bowls (I use old plastic ones, no shame)
- Hand mixer for the filling, but a fork actually works fine—just takes longer and gets your arm achy. Worth it though.
- Baking tray or sheet (I've literally used a pizza pan in a pinch. It just makes them a bit more... oblong?)
- Parchment paper if you're worried about sticking, but plain butter on the tray worked in a rushed moment once
How to Store These (Assuming They Last, Which... Ha!)
Honestly, I almost never have leftovers. But if you’ve got willpower, stash them in an airtight container in the fridge; they're fine for about three days. I think they taste even better the next day, especially with a mug of tea. You can even freeze them; just microwave for 20-ish seconds to revive.
The Serving Situation: How We Do It
My lot likes these best slightly warm, with extra coffee (and an argument about who gets the one with the most filling seems traditional). Sometimes I dust the tops with a little powdered erythritol, but it's not essential. They’re great with berries on the side too—which I found out by accident during a summer berry glut. For brunches, I once served them on a platter with scrambled eggs and bacon; felt a bit posh, honestly.
The Pro Tips (Or, What I Learned the Messy Way)
- Don't skip chilling the dough if it's a hot day; tried rushing and ended up with something halfway between a cookie and a puddle.
- I really recommend letting them cool a bit before eating—although I love burning my tongue, apparently.
- Check they're not overbaking; once they start browning, they're done even if they feel a tad wobbly in the middle.
- If the filling leaks out a little, don't stress. It's rustic! That's what I told my family anyway and they bought it.
Wait, Real Questions! Some FAQs
- Can you make these dairy free?—Actually, you can try with vegan butter and vegan cream cheese, but the texture goes a bit off. Still, I've seen this vegan cream cheese work okay.
- How can I make these nut-free?—Hmm. Maybe with sunflower seed flour instead of almond, though honestly I haven't personally tried, but my friend Molly says it works in most of her baking.
- Egg substitute ideas?—Use a flaxseed egg if you must (1 tablespoon flaxseed meal mixed with 2.5 tablespoon water); it's okay, but the danish gets a tad denser. Not a tragedy, just different.
- How do I get them super flaky?—Honestly, with low-carb flours, it's more about temperature and not overmixing than magic. Read about Carolyn's technique here—she's the queen of flaky low-carb dough.
- Best way to reheat?—I pop them in the toaster oven for 5 minutes (microwave is fine but the texture's, well, softer. It does the job, though!)
And now, a tiny detour: ever notice how making these things makes your kitchen look like you've been baking for hours—even if it only takes about half an hour, all told? Maybe it's just me, but sometimes I secretly love the "just made something fun" mess. Makes it feel like real cooking, you know?
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup unsalted butter, cold and diced
- 6 oz cream cheese, softened
- 2 large eggs, divided
- ¼ cup powdered erythritol
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a bowl, combine almond flour, coconut flour, salt, and cold butter. Mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
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3Add one egg to the flour mixture and stir until a dough forms. Shape into a ball, wrap in plastic, and chill for 10 minutes.
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4Meanwhile, beat cream cheese, powdered erythritol, vanilla extract, and the remaining egg until smooth and creamy.
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5Roll out the dough between two sheets of parchment into a rectangle. Cut into 6 squares. Spoon cream cheese filling onto the center of each and fold corners slightly toward the center.
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6Place pastries on the prepared baking sheet and bake for 20-22 minutes or until golden and set. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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