Keto Cheese Danish

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Brunch Worthy

Save or Pin this recipe for Mother’s Day or the next Ladies Luncheon!

Look at this GORGEOUS Keto Cheese Danish! Perfect for brunch or to batch cook for a morning keto breakfast on the run.

I just love attending or having a brunch where I can serve a gorgeous centerpiece dish like this Keto Cheese Danish. No one even knows that its super low carb!

This keto pastry is enjoyable cold, slightly heated up, straight from the oven or eaten as a grab ‘n go breakfast.

Fathead Dough

The base for this Keto Cheese Danish is our favorite “go-to” dough Fathead Dough. This dough is so versatile that it can be made ahead, or even in a food processor (see notes in recipe).

This dough can be used in all sorts of keto savory or sweet recipes. I use this dough for pizza, pigs in a blanket, chaffles, cinnamon rolls, strombolis and now this Keto Cheese Danish.

Shape & Form

Once the dough is made place it on a parchment lined baking sheet. Top the dough with another piece of parchment paper and press to flatten the dough.

Using a rolling pin, roll the dough into a rectangle shape about 12′ long by 8″ wide. Remove the top parchment paper sheet and then roll up or pinch all sides of the dough.

Your rectangle form can be as uniform or rustic as you like. The key is to form edges as a dam to hold the sweet cheese filling and topping.

Next, using a fork, prick the base of the dough several times to help prevent puffing when the dough cooks.

1st Bake Time

Bake the base rectangle dough for 15 minutes. Remove from the oven and set aside to slightly cool before filling with the sweet cheese filling and low carb preserves.

If the dough has puffed up, simply press down the inside well of the rectangle dough using the back of a fork.

Set aside the cooked dough to slightly cool before the next steps of this Keto Cheese Danish.

Simple Cheese Filling

The cheese filling is a simple blending of cream cheese and POWDERED low carb sweetener. Use a hand mixer and blend these two ingredients together until smooth and creamy.

Low Carb Preserves

New to the market and my life is a brand of Low Carb Keto-Friendly jams called Good Good. Here is their website. I have tried to create a low carb jam recipe with no real luck. My jam recipes always come out more like hard jel and not spreadable.

Good Good Jams are readily available online at their website or on amazon here. This brand of low carb jam is really low carb at 1g net carb per tbsp. Plus this recipe for Keto Cheese Danish only calls for 2 tbsp to use for the entire recipe.

One note on the apricot jam from Good Good because apricots are not typically considered keto friendly. However, this brand claims the carb count is still only 1g net carb per tbsp. Using only 2 tbsps of the apricot Good Good jam is a lovely way to have apricot flavor without a tons of carbs.

Or Plain Berries

If you do not have access (or you don’t want to use a premade jam) you can simply mash up whatever berries you like and add a touch of powdered low carb sweetener to the mix.

Simply omitting the fruit/berries is also an option.


Once the Fathead dough has cooled, spoon the sweet cheese filling into the center of the rectangle dough. Gently spread the cheese filling to meet the inner corners of the rectangle form.

Next, dollop 2 tablespoons of the low carb jam of your choice sporadically over the cheese filling. Using a knife or some pointed utensil drag the jam decoratively through the cheese filling of your Keto Cheese Dansh.

I like to drag the low carb jam to touch all areas of the cheese filling so you get a little bit of that flavor with each bite.

I also use a simple egg wash to seal the edges and help with shine/browning of the baked Keto Cheese Danish.

2nd Bake Time

Place the Keto Cheese Danish in the 350* oven for 15 minutes. Edges of the danish will hold the melting sweet cheese filling in place.

The low carb jam or mashed berries will also melt into the cheese filling making for wonderful presentation and flavors.


Let your Keto Cheese Danish either cool for a bit or to room temperature. You can also add extra berries as garnish to dress up the danish for presentation.

Slice into 10 pieces and serve with brunch or coffee or to have on the go.


Store the Keto Cheese Danish in an airtight container for up to 5 days in the fridge. Eat cold or slightly warm in the microwave.

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However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

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Keto Cheese Danish

Keto Cheese Danish

Look at this GORGEOUS Keto Cheese Danish! Perfect for brunch or to batch cook for a morning keto breakfast on the run.
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Course: Breakfast, Dessert, luncheon
Cuisine: American
Keyword: apricot, cheese danish, Keto Breakfast, raspberry
Servings: 10
Calories: 193kcal
Author: The Kellie Kitchen


FatHead Dough

Cheese Filling

  • 7 oz cream cheese room temperature
  • 1/2 cup low carb sweetener, powdered Lakanto monkfruit blend
  • 1/2 tsp vanilla
  • 2 Tbsp low carb jam Good Good Brand

Egg Wash

  • 1 tbsp egg

Drizzle (optional)


    • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

    Fathead Dough

    • Place mozzarella cheese and cream cheese in a large microwave safe bowl. Heat the cheeses together in microwave on high for 30-60 seconds. Remove the bowl from the microwave and stir. Continue to repeat the microwave heating until all the cheese is completely melted and combined.
    • Next, add the room temperature egg to the melted cheese and stir with a rubber spatula until fully mixed. Add in the almond flour, baking powder, salt and oat fiber (or psyllium husk), then continue to knead the dough mixture until fully combined and resembles a ball of dough.
    • Place the ball of dough in the middle of the baking sheet. Place another sheet of parchment paper over the dough. Press the dough out into a large rectangle using your hands or top with another piece of parchment paper and roll out using a rolling pin.
    • Rectangle should be 10-12” long and 8” wide. Fold up 1/4" of the edge all the way around the dough to form a dam. Using a fork prick a few holes in the bottom of the dough.
    • Bake the crust at 350* for 15 minutes. Remove from oven and using a butter knife or the edge of a fork press the inner edge of the dam to create an inner well to hold the cheese filling.
    • Set aside to cool as to not melt the cheese filling in the next step while spreading.

    Cheese Filling

    • In a large bowl place the softened cream cheese, vanilla and powdered low carb powdered sweetener. Using a hand mixer, cream those ingredients together.


    • The sides of the danish should form a dam to hold the filling in the center as the danish cooks. Spoon and gently spread the cheese filling in the center of the dough.
    • Cheese filling should reach all the way to the inner edge of the dough. Dollop low carb jam on top of the cheese filling. Gently swirl the jam into the sweet cheese.

    Egg Wash

    • Using a fork, whisk an egg for the egg wash. Using a pastry brush, wash the edges of dough completely with the egg wash. You may not use the complete egg.
    • Place danish in the oven for 15 mins at 350*.
    • Remove from oven and let the cheese danish cool a bit before you slice and serve.


    A block of cream cheese usually comes as an 8oz block when I buy it at the store. This recipe is set up so that you will use just 1 oz for the dough and the other 7oz for the sweet cheese filling. 
    Using fresh berries or a low carb jam is a delightful addition to this Keto Cheese Danish.  I like the brand Good Good Jam readily available online in several varieties.
    **For the Fathead dough I have been using a food processor for ease. Add the melted cheese along with all the other dough ingredients to a food processor and pulse a few times. Then let the food processor run for 15-30 seconds for fabulously formed dough.  Scrape from the food processor and wrap in plastic wrap to chill until ready to use.  I chill mine for at least 1 hour.
    This has been quite a game changer for me and I’m loving the ease of food processor fathead dough. Try it!


    Calories: 193kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 306mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Calcium: 145mg | Iron: 1mg
    Tried this recipe?Tag it on Instagram! #thekelliekitchen

    MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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