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, lemon juice
This post was originally published in September 2013. The images and the recipe have been updated and improved.
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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 defnitely 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 defnitely 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?
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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.
Cheese Danish Muffins Recipe
Sweet, cakey-tender muffins with nutmeg and cinnamon. They taste like a good cheese danish. Just 3 net carbs per muffin.
- 1 tablespoon butter
- 2 tablespoons of 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
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Add the dry ingredients to a blender.
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Warm the butter and 1 1/2 tablespoons of cream cheese in the microwave and blend well with a fork.
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Add the egg, the butter mixture, vanilla, lemon juice, and stevia drops to the blender.
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Blend on high until well mixed.
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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.
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Divide the remaining cream cheese and push it into the batter in each muffin cup.
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Microwave for 40 seconds to 1 1/2 minutes or until set. The top will still be gooey - do not over bake.
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Let stand in microwave for about 5 minutes.
If you liked this quick muffin recipe you may also like…
Click on the image to see the recipe. From left to right: low carb cream cheese kolache, low carb cinnamon raisin bread
I canNOT wait to try these!!!!
Marye’, I have searched the web for a super moist 7-minute frosting recipe and I only have found ones that come up super dry. Could you with up an awesome recipe where 7 minute frosting tastes sweet and marshmallowy fluffy, yet is low carb?
Beth I will see what I can do.. remind me…
Will do!
These were delicious! So much so that my 19 month son kept taking bites and so I only got 1/2 of one! I guess that’s portion control for you!
That’s hysterical! Thanks for sharing.
These look delicious, but I thought you couldn’t have nuts of any kind during induction.
These muffins are beyond good. I have so struggled with breakfast because NOTHING I have tried (and I have tried a lot and for a long time) matches my breakfast the “use to be”. It was texture, taste……NOTHING would satisfy. UNTIL….I found this muffin recipe. OMG……they are so light and fluffy. I think I may have found the first thing that will satisfy for breakfast (besides eggs and bacon…..but I am sweet and savory…..so I like both). For an added twist, I added a Tablespoon or two of pumpkin and a little sweetener to the cream cheese that goes in the middle. Now I am eating my pumpkin danish. SO HAPPY. Thank you!!!!
Thank you for reading!
I made these this morning a I was looking for something else besides eggs. Y were great and my kids also liked them. Thanks for sharing
Thanks! I love them!
Loved these … the second time I made them. Left out the salt the second time and only did them for 90 seconds. First time I did 2 minutes and they literally overcooked in that time. Also added pumpkin pie spice. Topped with sugarfree strawberry preserves! ♡
SOunds like a great idea! I made them with 0-carb raspberry jam sometimes!
What if you would prefer to bake these in the oven versus cooking them in the microwave. I don’t have a microwave safe muffin pan.
Hmmm… I’d cook them for 10 minutes at 375… but I’ve never done it so it may need to be adjusted.
Use a coffee cup on something simular to bake in microwave, cooking one at a time. I have several different sizes, shapes. I hope this helps.
🙂
Can you make this without ricotta? If so, what could you sub it with?
Just add extra cream cheese. The ricotta lightens up the cheese.
Thanks for ricotta substitution, Now I can make these. I will try them in my toaster oven. I have all the original ingredients except the ricotta! I am a Type 2 diabetic and stick to my food plan 99% of the time and am delighted that I could add something like this as an occasional treat. I’ve been on the food plan for over a year now and have surprisingly lost 73 pounds of the many excess pounds I’ve carried around for 40+ years unsuccessfully. I didn’t plan on losing weight with my food plan…only wanted to bring my sugar levels down close to normal by eating right and taking my oral meds. Doctor is delighted with my A1c numbers and I’m delighted I lost this weight without even thinking about weight. I feel better too.
That’s wonderful!
Wondering about instructions for baking in the oven? I don’t own a microwave. 🙂 TIA
I haven’t done it but I’d try 375 for 10-12?
I just tried modifying this for a dozen, in the oven, and it mostly worked. I would say, for a dozen, no more than 5 eggs, and maybe even 4 — and up the sweetener. Only complaint is that they turned out a little eggy. I did 350 degrees for 18 minutes.
I can’t guarantee the results if you modify. 🙂
I think I will try adding Qunioa (precooked) for a protein boost , Greek yogurt in place of ricotta … Looks yummy
Well. Then they will not be low carb… and I can’t guarantee that they’ll be delicious.. 🙂
Bless you! These are awesome! Best purchase ever was silicone baking cups. Now my OMMs look like muffins! Was so fortunate to find your recipe on pintrest. Look forward to exploring your website and recipies.
🙂 Thanks!
I don’t know what you’re talking about! They are great the next day, cold, straight from fridge. I’m contemplating increasing and making a loaf! The kids and oober picky husband enjoyed them as well.
That’s awesome!
How could I change the recipe to make a bunch of these at once, in a 12 count muffin pan?
Multiply by 6.
so is this 1 or 2 servings? Thanks!
It’s two for me. 🙂
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.
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.
Waiting the three minutes until I can take it out of the microwave. Longest three minutes EVER!
LOL!