This low carb cheese Danish muffins recipe means breakfast is no longer boring. Quick, easy, and delicious, these muffins have under 3 net carbs each. Way back in the 1970s when I was an office manager we used to have store meetings 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 few opportunities 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. I don’t know what it is about them that I love but this low carb cheese Danish 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 similar to carrot cake. In fact, I am going to use this recipe as a jumping off place for carrot cake and a few other things I have ideas for. It is rich, butter, spicy, and sweet — perfectly balanced by the rich, tangy cream cheese. This recipe makes two, for a total of just over 5 net carbs. They are filling and you can probably eat just one and be full. I don’t think they are quite as good once they have been sitting for a couple of hours. The flavor is still there but the texture changes slightly. I did no check to see if warming them up would make a difference.
You’ll need silicone muffin cups for the best results.
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?