Low Carb Faux Danish Muffins

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!

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Low Carb Faux Danish Muffins

Yield: 6 Muffins

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

These low carb faux Danish muffins make a wonderful breakfast or snack! Watch the video tutorial!

Print

Ingredients

for the topping

• 2 oz cream cheese
• 2 tsp low carb simple syrup, or Da Vinci sugar free syrup

for the Danish

• 4 oz cream cheese
• 2 eggs
• 2 tbs low carb sweetener

for the fruit topping

• 6 tsp low carb fruit sauce or jam

Instructions

1. Preheat the oven to 350F. Grease a six-hole muffin pan.
2. 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.
3. Add the remaining cream cheese, the egg and sweetener to the blender bowl, and whiz until smooth.
4. Divide the egg mixture between the cavities of the muffin pan. Place in the oven for five minutes.
5. Remove from the oven, divide the topping mixture between the six muffins, and return to the oven for another five minutes.
6. Spoon a teaspoon of low carb fruit sauce over each muffin and bake for just another two minutes. Leave to cool slightly before eating.

Notes

4g net carbs per serving of three muffins (not including fruit sauce or sugar alcohols)

If using my low carb strawberry sauce recipe add approximately 1g net carb to the above amount.

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Nutrition Information

Yield 2 Serving Size 3 Muffins
Amount Per Serving Calories 353Total Fat 33gSaturated Fat 17gCholesterol 257mgSodium 337mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 2gProtein 10g

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