These low carb faux Danish muffins make a wonderful breakfast or snack!
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So you may remember my recipe a while ago for a low carb Microwave Danish? As quick as they were to make, and as tasty as they were to eat, I *will* admit they do look a little anemic.
But I knew even when I posted that recipe that it was just the starting point, and I wanted to create a recipe that worked in the oven. So here I’ve used the same ingredients (although I’ve doubled them – you’re going to want several of these!) but changed the cooking method.
As with the microwave version, I recommend using a mini food processor or similar for this recipe. I use an attachment on my favorite stick blender – a VERY useful kitchen tool! Add cream cheese and liquid sweetener (I use Da Vinci sweetening syrup) to the blender or food processor bowl, and blend until smooth. Transfer the mixture to a small bowl, don’t worry if you don’t get it all out.
Add more cream cheese, an egg and granulated Splenda to the blender bowl, and whiz until smooth.
Divide the egg mixture between the cavities of a greased six-hole muffin pan. Place in a preheated oven for five minutes. Remove from the oven, divide the topping mixture between the six muffins, and return to the oven for another five minutes. I know that this is a lot of ins and outs but it’s really about building up layers and different textures.
Just like the microwave version, you *could* eat it without any fruit sauce. It would keep the carbs lower but the fruit really does add something. Spoon a teaspoon or so of low carb fruit sauce over each muffin – I used homemade low carb strawberry sauce, but you could also use low carb fruit spread or jam. Return the muffins to the oven for just another two minutes, then leave to cool slightly.
Actually you can eat these when they’re so hot the jam burns your mouth, warm and comforting, or room temperature – I’ve tried them all!Low Carb Faux Danish Muffins - a #lowcarb breakfast or snack Click To Tweet