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 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.
Enjoy the recipe video that I made, or you can scroll down to get the full recipe and printable recipe card!
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 low carb sweetener (I used erythritol but xylitol 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!
Low Carb Faux Danish Muffins - a #lowcarb breakfast or snack Click To Tweet
Low Carb Faux Danish Muffins
These low carb faux Danish muffins make a wonderful breakfast or snack! Watch the video tutorial!
Ingredients
for the topping
- 2 oz cream cheese
- 2 tsp liquid sweetener
for the Danish
- 4 oz cream cheese
- 2 eggs
- 2 tbs low carb sweetener
for the fruit topping
Instructions
- Preheat the oven to 350F. Grease a six-hole muffin pan.
- Make the topping by adding cream cheese and liquid sweetener 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.
Recipe 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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These look easy and delicious! They would be perfect for my kids’ breakfast!
Mmmm… these look like little cheesecakes! And I love cheesecake 🙂
I just love muffins with a yummy surprise in the center 🙂 These look delish.
I could definitely eat a few of these! Can’t wait to try them with all sorts of fruit toppings!
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.
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.
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.
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!
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.
Two servings total of three muffins each. Enjoy! 🙂
What kind of liquid sweetener? Can’t be Stevia.
I use a zero carb sweetening syrup from Da Vinci – the link is in the post if you need it!
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.
I’m so pleased you all like them! Thanks for letting me know!
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.
How did they turn out?