This low carb cheese Danish muffins recipe means breakfast is no longer boring. Quick, easy, and delicious, these muffins have around 3 net carbs each. Eat both muffins if you are making them a meal or eat just one as a snack or in addition to your bacon and eggs.
For this recipe you’ll need: butter, cream cheese, almond flour, granulated stevia, erythritol or xylitol, baking powder, salt, cinnamon, nutmeg, egg, English Toffee or vanilla stevia drops, and lemon juice.
If you are in a hurry, feel free to Jump to the Recipe
Way back in the 1970s when I was an office manager for a popular jewelry store we used to have store meetings. We had them every single Saturday morning. Since I was in high school at the time and since I was technically not scheduled for Saturday mornings, I hated getting up and wasting one of the few opportunities I had to sleep in.
The one saving grace was that the store manager stopped and got danish. He always got at least one cheese danish and made sure I got it. When you’re 17, cute, and have a great figure you rule the world. Dang, I miss those days.
And with low carb I’m hoping to get at least two of those characteristics back!
I don’t know what it is about them that I love but this low carb cheese danish muffin recipe really gives me the flavor I am looking for. It’s a totally different texture so don’t get mad when you don’t have those buttery layers. The texture of these is definitely muffin-y. It is rich, butter, spicy, and sweet?? perfectly balanced by the rich, tangy cream cheese. This recipe makes two, for a total of about 6 net carbs. They are filling – I can eat just one and be full.
I don’t know what it is about them that I love but this low carb cheese danish muffin recipe really gives me the flavor I am looking for. It’s a totally different texture so don’t get mad when you don’t have those buttery layers. The texture of these is definitely muffin-y. It is rich, butter, spicy, and sweet. Perfectly balanced by the rich, tangy cream cheese. This recipe makes two, for a total of about 6 net carbs. They are filling – I can eat just one and be full.
I had a slip the other day after having done so well. I had a particularly difficult meeting to attend and my sweet husband took me out for lunch and drinks afterward. I had two pretty high carb beverages but I am back on track it was only a one time slip and I like to call those moments “life”. How are you doing on your low-carb journey?
Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar! It doesn’t affect glycemic levels and is made from all natural ingredients. I like to mix sweeteners so I also use a stevia-erythritol blend. I added a few drops of English toffee flavored liquid stevia drops to add more flavor. You can use all of any granular sweetener you use instead of using several like I do. I just don’t think the flavor is as good.
Table of Contents
Cheese Danish Muffins Recipe
Cheese Danish Muffins
Ingredients
- 1 tablespoon butter
- 2 tablespoons cream cheese divided use
- 1/4 cup almond flour
- 1 1/2 teaspoons granulated stevia a little more if you like it very sweet
- 1 1/2 teaspoons of Xylitol
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch freshly grated nutmeg important that it be fresh
- 1 egg
- 1/2 teaspoon vanilla
- 1/8 teaspoon lemon juice
- 5 drops liquid stevia drops vanilla or English toffee
Instructions
- Add the dry ingredients to a blender.
- Warm the butter and 1 1/2 tablespoons of cream cheese in the microwave and blend well with a fork.
- Add the egg, the butter mixture, vanilla, lemon juice, and stevia drops to the blender.
- Blend on high until well mixed.
- Pour into two silicone baking cups or paper baking cups in a microwave safe muffin pan. Place the baking cups on a plate to catch any overflow.
- Divide the remaining cream cheese and push it into the batter in each muffin cup.
- Microwave for 40 seconds to 1 1/2 minutes or until set. The top will still be gooey – do not over bake.
- Let stand in microwave for about 5 minutes.
Nutrition
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Click on the image to see the recipe. From left to right: Low carb cream cheese kolache, low carb cinnamon raisin bread, keto pumpkin spice scones.
Waiting the three minutes until I can take it out of the microwave. Longest three minutes EVER!
LOL!
Mine went all over the place. Wonder if anyone else has needed to divide into 3? I say more spice too, but otherwise awesome!
Thanks! I haven’t heard of anyone having to divide it up. :/
I had the same problem, while super delicious, 20 seconds in they started rising up to the top of the silicone baking cups (I have the exact same ones as recommended) and within another 10 seconds, they overflowed all over. Remarkably the cream cheese stayed put. While messy, they were one of the best low carb muffins I’ve ever had!
Hmmmm… when they rise to the top, open the door and let them settle a minute before starting them up again.
Hello,,
is 1/4 cup almonds, before grinding or after? if i use almond meal /flour, how much do i use? 1/4 of the cup?
Thank you
I use 1/4 cup almond meal Vicky.
so is this 1 or 2 servings? Thanks!
It’s two for me. 🙂
How could I change the recipe to make a bunch of these at once, in a 12 count muffin pan?
Multiply by 6.