Low Carb Cream Cheese Kolaches Recipe

These easy, low carb cream cheese kolaches are a breakfast treat with just 2.8 net carbs each! Low carbs, no gluten? Sounds like the perfect breakfast to me!

For this recipe you’ll need: Mozzarella, cream cheese, almond flour, baking powder, egg, vanilla, vanilla stevia liquid, monkfruit (or other sugar-free sweetener) pecans, cinnamon, silpat or parchment
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These low carb cream cheese kolaches are gluten free and just 2.8 net carbs! So yummy! From Lowcarb-ology.com

I have an addiction to kolaches. Living about 45 minutes north of West, Texas (which happens to be the kolache capitol as far as I’m concerned) means that I can hop in my car and kolache myself into carbohydrate heaven in less time than it takes me to get across Dallas. My favorite? Czech Stop… or Village Bakery. Only in Texas can you get that kind of food at a gas station!

Wait. Maybe my favorite is Village Bakery…

Kolaches are puffy clouds of buttery yeast dough filled with all kinds of yumminess from cream cheese to jalapeno sausage. They are delicious BUT they are full of carbs. Bazillions of them.

Which means that maybe I’ll treat myself once a year. Totally not enough.

I’ve been using a version of the Fathead pizza dough for pizza forever but it’s only been in the past couple of months that I realized that it could be used for pastries, too. I’ve been going through tons of mozzarella trying all kinds of things. Some work and some don’t. This low carb kolache recipe does.

Oh boy, does it ever.

Low carb cream cheese kolaches are a yummy weekend breakfast. From Lowcarb-ology.com
Here’s the deal. Low carb cream cheese kolaches, like the regular version, are at their best when they are fresh out of the oven. They are delicious after they’ve been frozen and warmed up but not quite as good as the fresh ones. I personally don’t care because… kolache. I just don’t want you to freeze them and then get angry with me because they don’t taste exactly the same as the fresh ones. Still yummy but not exactly like the fresh ones, ok?

The dough is sticky but wet your hands often and you’ll do fine.

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Silpat or parchment is a must for this recipe. I prefer silpat because it lasts forever and parchment gets expensive. I still have my silpat sheets that I got 7 years ago! We’re talking hundreds of dollars in parchment. Vanilla stevia drops add extra vanilla flavor along with the sweetness. I use it in my coffee, in baking, and on my low carb granola and cashew milk breakfasts!

 

Low Carb Cream Cheese Kolaches Recipe

Here’s that cream cheese kolache recipe!

Low carb cream cheese kolache are a great way to start the day! Easy recipe! From lowcarb-ology.com
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Easy Cream Cheese Kolaches

Sweet, buttery, kolaches with a rich, tangy cream cheese filling are back on the menu with these delicious treats. Easy to make! You can freeze these but the texture does change a little. 2.8 net carbs each.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 pastries
Calories 250kcal
Author Marye

Ingredients

  • 1 1/2 cups shredded mozzarella
  • 2 tablespoons cream cheese
  • 3/4 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 10 drops vanilla stevia liquid
  • 2 packets monk fruit about 1 teaspoon, or preferred sugar free sweetener

Pecan Layer

  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  • 2 tablespoons swerve or other sugar free granulated sweetener

Filling

  • 4 ounces cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 2 packets monkfruit
  • 15 drops vanilla stevia liquid or to taste

Instructions

Dough

  • Add the mozzarella and cream cheese to a microwave safe bowl.
  • Heat on high for about 1 1/2 minutes and stir to blend.
  • If it's not all the way melted you can microwave it for 30 seconds more.
  • Stir in the almond flour, baking powder, egg, vanilla, stevia, and monkfruit.
  • Knead the dough in the bowl until all of the ingredients are incorporated. It will seem like the egg will never be mixed in but it will if you keep kneading and squeezing.
  • Preheat the oven to 350F.
  • Divide the dough into 8 pieces.
  • Roll each piece in a ball and place on a silplat lined baking sheet.
  • Flatten slightly.
  • Create a hollow in the center with your thumbs.
  • Sprinkle each center with some of the pecans, fill with cream cheese filling, and sprinkle with a few more of the pecans.
  • Bake at 350 for 20 minutes or until firm and golden.

Filling

  • Warm the cream cheese in the microwave until it is soft.
  • Beat in the remaining ingredients.
  • Use to fill the kolaches

Nutrition

Calories: 250kcal | Carbohydrates: 4.7g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 205mg | Potassium: 159mg | Fiber: 1.9g | Sugar: 1g | Vitamin A: 440IU | Calcium: 191mg | Iron: 1mg

If you liked this low carb breakfast idea you might also like…

Fluffy French Toast

Salted Caramel Cheesecake Crepes

Last Updated 11/28/2019

58 Responses to “Low Carb Cream Cheese Kolaches Recipe”

  1. I’ve never had a kolache but they look awesome! I love that sound of one stuffed with jalapeno sausage, yum!

    Reply
    • I know! I’m going to work on that!

  2. My daughter spent last spring in Prague studying…we ate a lot of Czech food including kolaches…I have never used monk fruit to cook with…where do you find it?

    Reply
    • Amazon has it… my grocery store has it. It’s becoming more popular I think.

    • I have found Monk Fruit liquid at Kroger, try your local grocery that carry higher-end specialty

  3. these sound absolutely delicious

    Reply
    • Thanks Heather!

    • 4 stars
      Just saying, why do you say preheat the oven to 375, but bake at 350? Is this a misprint, or do you turndown the temperature when you put the pastries in?

    • I’ve fixed it. Misprint

  4. These look wonderful, but I prefer to use stevia. What would the amount translate to since I don’t know what a packet of monk fruit would be?

    Reply
    • You would have to do it to taste – I’m not sure and some stevia is sweeter than others. 🙂

    • Monkfruit sweetner comes in individual packs like Splenda and other portable sweeteners. You can find it in the same section of the grocery store . Two packs of monk fruit sweetner is about one teaspoon . It’s a natural sweetner, but without the bitter aftertaste of stevia.

  5. Ok I needed this in my life and I had it! So goooood just don’t know how to pronounce it. Also want to mention that parchment paper is really cheap at Sam’s. 160 feet for 5 bucks. Thank you for this awesome recipe.

    Reply
    • KOE-lahtch-eee 😉 I am so glad you like them!

  6. Can you use Swerve ?

    Reply
    • Yes. 🙂

    • Any idea how much Swerve would equal 2 packets of monk fruit?

    • I’d try a half a teaspoon?

  7. 5 stars
    I made these with blackberries on top. We rarely eat any fruit. But… oh my goodness. Thank you so much for this recipe. When I started eating keto style, I never thought I’d be able to eat this well.

    Reply
    • Thank you for letting me know! Im SO glad you liked them

  8. 5 stars
    Delish! My grandmother used to make this, but in a pie plate. First attempt at this recipe, I substituted Russell Stover carmel pecans for the pecan mix. Turned out good. Second time, made it in the pie plate like my grandma used to. Turned out great. Refrigerated the left over piece and it was better cold than it was warm. 🙂 Thanks for a great recipe that brings me back to my grandmas kitchen.

    Reply
    • I am so glad you liked it!

  9. Hi Marye..
    I have hunted all over the low carb and keto sites looking for a crescent roll recipe. Do you think this would work if the sweetener was left out? I want to make a low carb crescent ring that Pillsbury makes. Help me Obi-Marye… your my only hope..
    Thanks,
    DonnaM

    Reply
    • I’m sure it would!

  10. Ended up with WAY more cream cheese filling and nut mixture than I could use. The cream cheese mix was pouring out of the indentations that I had made as big as I dared. Went back over amounts in recipe to check I had it right and yes I followed it correctly. I don’t know what happened! Is this recipe here written correctly?

    Reply
    • That’s odd. Yes it is written correctly. You used full fat cream cheese? 4 ounces? I really thought I could have added a bit more for my tastes. The cream cheese wasn’t runny when I made it

    • I too had tons of cream cheese and peppers cans left over. I actually think I had more left than what I used. The 8 rolls were about 2” in diameter. Any ideas?

    • My rolls came out much larger than that. You can freeze it and use it another time.

  11. 5 stars
    Amazing recipe! Can’t wait to make these this weekend. I have been in search of yummy LCSF recipes for my sister who is diabetic. She is visiting this weekend.
    Theresa

    Reply
    • 🙂

  12. Can’t wait to try this! I’m from TX and been to West many times. I’m jealous. Glad I found your site!

    Reply
    • I’m glad you did, too. 🙂

  13. Hi, this recipes sounds great, but I can’t have any of the sweeteners you mentioned at all. How much sugar or honey would I use as a replacement? Thank you!

    Reply
  14. 5 stars
    Really excellent.

    Was able to make a bit bigger well for all the yummy cream cheese by wetting the back of a nice round soup spoon and using that to create the well.

    These are absolutely one of the best low carb sweet rolls I have made over the last 4-5 years on low carb. And so easy as well.

    Thanks so much for such a lovely recipe!

    Reply
  15. I’m Texan have eaten kolaches from West. Great! My son is pre-diabetic & I need good, easy low carb recipes . Finding sweet alternate replacements & how much to use is hard. You have listed several so thank you. I hate wasting food when not sweet enough.

    Reply
    • Just be ready to adjust the sweetness to your taste. I’ve noticed that “Yankee sweet” and “Southern Sweet” are two different things!

  16. 4 stars
    Are you suppose to cook it with deal cheese on it?

    Reply
    • yes

  17. I AM SO EXCITED TO FIND A TEXAN-KETO BLOG!!!!!

    I am in College Station and there have been so many foods I have CRAVED (but avoided) the past few months that I’ve been Keto. I am so excited to try these kolaches AND your southern gravy (and, add me to the list of folks who can’t stand sausage gravy but LOVES a bacon grease based one). Thank you!!!

    Reply
    • 🙂 My son is at A&M as a freshman this year. So glad you found me!

  18. These look amazing! Can they be frozen after baking or how long would you suppose they would last in the fridge?

    Reply
    • They can be frozen – the texture changes a little but not bad. I dont think they’d last long in the fridge – maybe 2 days?

  19. Wow, moved to East coast and NO one knows what I speak of! Will be trying this!

    Reply
    • I hope you like it Kristin!

  20. I’m struggling to get into ketosis. Any suggestions? I do wonderfully until about 3 in the afternoon. Then I cave!! Can’t wait to try these.

    Reply
    • Try going on a fat fast – you can search it up on Google.

  21. MMMMMMM, I love stopping at the Czech stop in West when I’m driving back home for a visit. I usually get their cupcakes with mile high frosting. Now I’m craving their goodies!! Gonna have to try this recipe now. Thanks!

    Reply
    • 🙂 well I won’t lie… these aren’t as good as Czech Stop BUT they’re pretty good

  22. Can the vanilla stevia be omitted or would it change the flavor drastically. I do have regular liquid stevia. Would you suggest that I use that?

    Reply
    • sure – use that and maybe a touch of vanilla?

  23. I agree, Czech Stop is the best! Going to try this soon.

    Reply
    • Let me know what you think!

    • 5 stars
      Made this morning and they are legit! A hit with the whole family and not to mention way easier than making any kind of yeast bread. I did omit the stevia because I don’t care for it and added extra monkfruit to taste.

      A keeper for sure!

  24. What can I use to substitute the liquid stevia?
    Can I use granulated Monk fruit/Erythritol ? If so how much? Thank you.

    Reply
    • yes you can use any sweetener you prefer. I’d just go slow and taste until I got it how I liked it.

  25. They look delicious, however I would not call them kolaches. I am Czech and my mother and mother-in-law both made the authentic kolach. And, the correct pronunciation is kolach, singular, or kolaches, plural, silent e.

    Reply
  26. How can you make the base soft and fluffy?

    Reply

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