Keto Cheesecake Danish Pastries. Light and airy, with a delightful cheesecake filling and 0.8g carbs per serving.
This recipe makes 9 Danish-style, super-low carb pastries that you can enjoy as an after-dinner treat or as breakfast-on-the-go.
They taste fantastic, and are lower in calories than the usual keto treats.
The ‘dough’ is based on my Easy Keto Burger Buns, so if you’ve tried those, you’ll know to expect a fluffy, cloud-like, yet filling result.
How To Make Keto Cheesecake Danish Pastries
First and foremost, disclosure alert: the pastry dough isn’t really a dough as such – it’s a whipped meringue batter.
Therefore, eggs are the main ingredient. Whip up those whites until very, very stiff, and you’re half-way there.
It is the combination of ground almonds, lupin flour and whey protein isolate that delivers the best flavour and consistency. But you’ll only use 15g of each. If you don’t have these items already, don’t hesitate to buy them. You will find that many of my more recent recipes use a combination of them, along with bamboo fibre and coconut flour, but always in tiny quantities, so think of it as an investment that will last you a long time.
Why don’t I use ground almonds and coconut flour more, as most keto bloggers do? Well, simply because they make everything dense, and you need to use them in large quantities. Coconut flour is quite high in carbs and always has a dry effect that can turn things unpleasant. Almond flour is lower in carbs, but very high in calories, and never mind the issues of anti-nutrients, mono-crops environmental damage, and shipping across the world. So yes, I do still use both. When necessary. My recent Keto Marzipan is an obvious example of needs-must.
Next…
Whip the egg yolks and cream cheese, add the dry ingredients, fold this mixture into the whipped whites, and your batter is ready.
By the way, you’ll notice that the recipe lists two types of sweeteners. It’s because of texture and mouth-feel. Allulose for the creamy cheesecake filling because it doesn’t crystallise. Icing sweetener (powdered erythritol/stevia combo) for the ‘dough’ and frosting because it has a drying effect. Of course you can use icing (confectioner) sweetener in each recipe element, but you will notice grittiness develop over time. Which isn’t an issue if you intend to eat these pastries on the same day that you bake them.
Drop 9 well-spaced out dollops onto a silicone baking sheet, and spread them into a nest shape in order to create a centre dip for the filling. Note that the batter will be very viscous. Work with the back of a teaspoon in a circular motion to make a depression as best as you can – no need for perfection here.
Spoon the cheesecake filling into the depressions and bake immediately.
Allow the pastries to cool, then drizzle the creamy frosting over the top.
Your Keto Cheesecake Danish Pastries are ready to be devoured whenever you wish.
Enjoy!
Keto Cheesecake Danish Pastries
Ingredients
Cheesecake Filling
- 15 g egg yolk
- 120 g cream cheese straight out of the fridge
- 20 g allulose (Allulose Plus U.S. option HERE)
- ½ lemon grated zest only
- ¼ tsp vanilla extract (U.S. option HERE)
Pastry
- 3 large eggs 160-170g net, U.S. = extra large
- ½ tsp cream of tartar (U.S. option HERE)
- 30 g icing sweetener (U.S. option HERE)
- 40 g cream cheese
- 1 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 15 g ground almonds (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- 15 g whey protein isolate (U.S. option HERE)
Frosting
- 15 g cream cheese
- 5 g double cream
- 10 g icing sweetener (U.S. option HERE)
Instructions
- start with the cheesecake filling: mix everything in a small bowl and leave it to chill in the fridge.15 g egg yolk, 120 g cream cheese, 20 g allulose, ½ lemon, ¼ tsp vanilla extract
- separate the eggs: drop the whites into a large bowl and the yolks into a medium one.3 large eggs
- use a stick whisk to whip the whites until frothy, add cream of tartar and sweetener and keep whipping on high speed to very stiff peaks.½ tsp cream of tartar, 30 g icing sweetener
- add cream cheese to the egg yolks, and (no need to clean the whisk blades) whip briefly to combine before adding remaining ingredients and whipping again until smooth.40 g cream cheese, 1 tsp baking powder, ½ tsp xanthan gum, 15 g ground almonds, 15 g lupin flour, 15 g whey protein isolate
- take a rack out of the oven, place a silicone baking sheet over it and set it aside on your kitchen counter.
- pre-heat oven to 170°C static.
- pour the yolk mixture over the whipped whites and mix - take your time here, you want your batter to stay fluffy and airy.
- drop 9 spoonfuls of batter over the silicone baking sheet, leaving space between each heap.
- using the back of a teaspoon, create nest shapes - you want a sort of concave centre to accommodate the cheesecake filling; the batter will be sticky and difficult to ‘sculpt’, but as long as there’s a central depression they’ll be fine, the purpose being to prevent the filling from running off while baking.
- give the chilled cheesecake filling a quick stir, fill the depressions, and immediately insert the tray into the oven.
- bake for 30 minutes, until the outer edges are brown and the cheesecake filling shows cracks.
- allow the pastries to cool completely before drizzling with the frosting (just mix the 3 ingredients and it’s done).15 g cream cheese, 5 g double cream, 10 g icing sweetener
Notes
Nutrition
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You just took me back to 1977…my first year in University…
One of the shops sold pastries like these….over the top delicious….fifty cents each.
I am going to bake these! And walk down memory lane without sugar or gluten.
Thank you.
Happy Easter from Canada!
Indeed! Happy Easter to you too!
These delightful pastries contain just 0.8g of carbs each, so I always have 2. Because I can 😀