Low Carb Cheese Danish

Low Carb Cheese Danish - Grain-Free (3 net carbs!)I honestly never thought I would be able to sink my teeth into a real cheese danish ever again in my life time! But low and behold I present to you a delightful low carb cheese danish that is gluten-free, grain-free, starch-free, and made with goat milk cheese instead of cow based cheese. And it is magnificent!

Low Carb Cheese Danish - Grain-Free (3 net carbs!)

Now I eat relatively low carb diet as most things low in carbs are also low in starches, and I avoid starches due to an autoimmune disease I have. But I also love using a little natural sweetener, as I have no problems with eating honey or maple syrup. I know most folks who seek out low carb recipes would rather not use sweeteners with carbs, such as honey or maple syrup, so I always make sure my recipes work well with sugar-free sweeteners like lakanto, eytrhritol, or stevia. And this pastry works fabulous either way, as I made sure to test them quite a few times.

I keep my freezer well stocked with fruit sweetened jams (meaning sweetened with apple or grape juice and free of refined sugar) including lemon by Fiordiifrutta, apricot by Crofter’s Just Fruit Spread, and black currant by St. Dalfour. These jams are not at all required to make these pastries, but I love the flavorful additions they add. I use 1 Tablespoon of lemon jam in the cream cheese filling which adds a total of 10 carbs to the recipe, or for a lower carb option you can add in 1 Tablespoon powdered erythritol and a little lemon zest instead. For the fruit filled pastries you can add 1/2 Tablespoon of a fruit sweetened jam to the center of each pastry, or simply add in a couple of blueberries, blackberries, tart cherries, or a little chopped apple in cinnamon. The flavor combinations and possibilities are endless. I imagine a little pumpkin pie filling would go insanely well with the cream cheese filling, will have to try that next time!

Low Carb Cheese Danish - Grain-Free (3 net carbs!)

I was inspired to make this recipe because I was dying to use this awesome pizza crust as the base for a pastry. I also got inspiration from Up Late Anyway, though I have changed the recipe quite a bit, making my version nut free, with goat cheese instead of cow cheese, with different measurements including more mozzarella and eggs, and using different fillings. I still want to give her credit for the overall idea, as it is brilliant. ♥

Low Carb Cheese Danish

  • Servings: 10 pastries
  • Print



  • 4 Tablespoons soft goat cheese
  • 1 Tablespoon lemon jam (or 1 TBS powdered erythritol + a lil’ lemon zest)
  • a few berries per danish Or 1/2 teaspoon fruit-sweetened jam per danish


  • 2.5 Tablespoons soft goat cheese
  • 1 teaspoon honey (or powdered erythritol)
  • 1/2 teaspoon vanilla extract
  • splash of coconut milk
  1. Preheat oven to 400*F.
  2. Set 1/4 cup butter (or coconut oil) in an oven proof container in the oven to melt.
  3. Shred goat milk mozzarella with a fine cheese grater.
  4. In a mixing bowl combine all ingredients, adding them in order that they appear in the list.
  5. Wet your hands and form dough into little balls, then press them out into small ovals on a baking sheet lined with parchment paper.
  6. They expand and increase in size a lot while baking, so make sure they are spread far apart when baking.
  7. If using a cream cheese filling, mix together filling and them form into small balls and press into the center of the pastries, forming a small raised crust around the edges. I then add a little fruit or jam to fill some too. (If using erythritol to sweeten the cream cheese, I recommend powdering it in a coffee grinder first)
  8. For best results only bake 1 tray at a time, as you really want the bottoms of the pastries to get lightly golden brown for flavor and for helping them to hold together.
  9. I suggest baking half of the batch to see how they come out size wise as they really get quite large, and then baking the second batch.
  10. Bake at 400*F for 9 to 12 minutes. Keep a close eye on them.
  11. Mix icing ingredients together in a small jar, adding a little splash of coconut milk at a time until you have a smooth icing. Spoon into a piping bag or small ziplock bag, cut off a tiny corner and drizzle over pastries.
  12. They will be a bit soft right out of the oven, but if you put the leftovers in the fridge to enjoy later the chilled ones will hold together marvelously.

Estimated Nutrition Info if you make 10 danishes and use erythritol instead of maple sugar. Includes cream cheese filling without any added jams or berries. Each danish is estimated to have 158 calories, 13 grams of fat, 4 carbs (3 net carbs), and 7 grams of protein.

Low Carb Cheese Danish - Grain-Free (3 net carbs!)

Featured at: Allergy Free Wednesday + The Alder Collective + Gluten Free Fridays + Real Food Friday + Waste Not Want Not Wednesday + Allergy-friendly Taste Buds

Low Carb Cheese Danish (as little as 3 net carbs!)

32 thoughts on “Low Carb Cheese Danish

  1. Oh my goodness!!! These are fabulous! My husband has been asking me to make homemade danish for so long now … and finally I have a recipe I can use. Thank you so much for sharing this awesome recipe! I can’t wait to make some 🙂 Pinning and sharing.

    1. Thanks so much Emily!! I am not exaggerating when I say I have made this recipe over 10 times in the past few weeks. I love having these on hand for an easy to grab breakfast in the mornings. I hope you hubby enjoys them too!

  2. Hi Andrea,

    Just got around to making a batch of these. Wow, they are so, so delicious! What a treat 🙂 Such a genius recipe.

    Well done on your fantastic creative masterpieces and thank you for sharing your work!

    Looking forward to trying some of your other recipes!


    1. I think it will work just as well with cows milk mozzarella! I am allergic to cow dairy so haven’t tried it, but I can’t see any reason why it won’t work. Cheers!

  3. Could you leave out the coconut flour? Possibly add more almond? ‘Y family is really opposed to the flavor!

    1. Hi Victoria!

      I haven’t tried this recipe yet that way so I cannot comment for sure! I only share recipes that are tried and true from my kitchen. I always encourage people to experiment even if it takes a few tries to find something that works right for ya!


  4. Can you substitute Cream Cheese for the Goat cheese? Or what about Goat butter substitute with regular butter? Thanks!

    1. Hi Jes!

      Those ingredients should work just fine! I am allergic to cows milk so I don’t cook with it.


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