Low Carb Faux Danish Muffins
These low carb faux Danish muffins make a wonderful breakfast or snack! Watch the video tutorial!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
for the Danish
- 4 oz cream cheese
- 2 eggs
- 2 tbs low carb sweetener
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.
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.
Serving: 3muffins | Calories: 353kcal | Carbohydrates: 4g | Protein: 10g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 257mg | Sodium: 337mg | Potassium: 178mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 1380IU | Calcium: 108mg | Iron: 1.1mg