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Low Carb Faux Danish Muffins

Low CarbKetoGluten FreeSugar FreeLCHF

These low carb faux Danish muffins make a wonderful breakfast or snack! Watch the video tutorial!
Low Carb Faux Danish Muffins - a low carb breakfast or snack


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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.Low Carb Faux Danish Muffins - a low carb breakfast or snack

 

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

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!

Ingredients

for the topping

for the Danish

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

for the fruit topping

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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Jessica Williams

Monday 7th of May 2018

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

Tuesday 8th of May 2018

How did they turn out?

Joellen

Thursday 9th of March 2017

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

Friday 10th of March 2017

I'm so pleased you all like them! Thanks for letting me know!

Charis

Sunday 29th of January 2017

What kind of liquid sweetener? Can't be Stevia.

Georgina

Monday 30th of January 2017

I use a zero carb sweetening syrup from Da Vinci - the link is in the post if you need it!

Kristen

Wednesday 25th of January 2017

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

Wednesday 25th of January 2017

Two servings total of three muffins each. Enjoy! :-)

Dita

Tuesday 24th of January 2017

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

Wednesday 25th of January 2017

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!

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