These low carb faux Danish muffins make a wonderful breakfast or snack! Watch the video tutorial!
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So you may remember my recipe a while ago for a low carb faux Danish pastry made in the microwave:
As quick as it was to make - and had a really great flavor - I wanted to try an oven-based recipe. So here I've used many of the same ingredients (although I've doubled them - you're going to want several of these!) but changed the cooking method.
Check out all my low carb brunch recipes!
Enjoy the recipe video that I made, or you can scroll down to get the full recipe and printable recipe card!
How to Make Low Carb Faux Danish Muffins
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 (you could use with homemade simple syrup or 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 low carb sweetener (I used erythritol, but Lakanto would work well too) 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, when they're warm and comforting, or at room temperature - I've tried them all!
📖 Recipe
Low Carb Faux Danish Muffins
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F. Grease a six-hole muffin pan.
- Make the topping by adding cream cheese and syrup to a mini blender or food processor bowl, and blend until smooth. Transfer the mixture to a small bowl.
- Add the remaining cream cheese, the egg and sweetener to the blender bowl, and whiz until smooth.
- Divide the egg mixture between the cavities of the muffin pan. Place in the 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.
- Spoon a teaspoon of low carb fruit sauce over each muffin and bake for just another two minutes. Leave to cool slightly before eating.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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Sarah says
These look easy and delicious! They would be perfect for my kids' breakfast!
Taryn says
Mmmm... these look like little cheesecakes! And I love cheesecake 🙂
Stacey Crawford says
I just love muffins with a yummy surprise in the center 🙂 These look delish.
Maya | Wholesome Yum says
I could definitely eat a few of these! Can't wait to try them with all sorts of fruit toppings!
Kim | Low Carb Maven says
You are the Queen of quick and easy recipes. I would love these for a fast breakfast with some yummy chia jam. Thanks for the recipe.
Katrin says
Ooooooh, yes. I'm into this idea. Cheating AND great taste, that's a perfect combination. I love how you have created these from literally 3 ingredients. Genius.
Dita says
This recipe looks yummy!! Do you think these would cook properly if they were in a Muffin Top Pan instead of a regular muffin pan??? Can't wait to make them. Thanks for all your hard work in sharing with us.
Georgina says
I've never used them but YES - I think they would work really well. It might end up making double quantities though as they wouldn't be so deep. Send me a photo if you make them!
Kristen says
I am confused, is it 3 servings (2 muffins) for 6.4 g net carbs or 3 muffins in a serving (2 total servings) for 6.4g net carbs.
They look extremely yummy and want to be able to count them correctly in my daily totals.
Georgina says
Two servings total of three muffins each. Enjoy! 🙂
Charis says
What kind of liquid sweetener? Can't be Stevia.
Georgina says
I use a zero carb sweetening syrup from Da Vinci - the link is in the post if you need it!
Joellen says
I found this while looking for low-carb breakfast and treat recipes for my newly diagnosed T1 diabetic daughter. The nutrition classes we attended said she can eat whatever she wants as long as we dose for it, but she really feels better and has more level blood sugar levels if we avoid sugar and carbs with breakfast. I tripled the recipe for our family of 7, and they disappeared rapidly. My husband, who is usually skeptical of low-carb treats, asked me to make them again soon, please. These are so very easy to throw together ahead of a busy morning for a quick grab-and-go breakfast. They're great cold out of the fridge if you don't have time to reheat them on the way out the door. Thank you thank you thank you for this recipe.
Georgina says
I'm so pleased you all like them! Thanks for letting me know!
Jessica Williams says
YES!! I want to make these NOW! I do not have liquid sweetener. I do not care. I'll see what happens with Swerve or Splenda.
Georgina says
How did they turn out?
Joellen says
I don't have sugar free syrup on hand, so I use powdered Gentle Sweet from Trim Healthy Mama and just add a little bit of water. It works really well.