Keto Cream Cheese Danish Bites

These keto cream cheese danish bites are one of my favorite low carb breakfast treats. They taste like the real thing but without all the carbs and sugar.

If you’ve ever missed pastries on a keto diet, this recipe is going to make your day. The dough is made with mozzarella and almond flour, so it’s soft and slightly chewy, almost like real pastry dough.

The cream cheese filling in the center is smooth, sweet, and absolutely delicious. It’s what makes these feel like a proper danish.

On top of that, there’s a simple vanilla glaze drizzled over everything. It adds just the right amount of sweetness to tie it all together.

They’re easy to make, great for meal prep, and perfect for anyone eating low carb or keto. Let me show you how it’s done.

Why You’ll Love This Recipe

Tastes Like a Real Danish – These little bites have that classic buttery pastry taste with a rich cream cheese center that rivals any bakery danish.

Perfectly Soft and Pillowy Dough – The mozzarella-based dough bakes up golden and soft with a slight chew that feels like real pastry.

Sweet Creamy Filling in Every Bite – The vanilla cream cheese filling is silky smooth and adds the perfect amount of sweetness without any sugar.

Recipe Ingredients

For the Dough

• 2 cups Shredded Mozzarella Cheese
• 2 tbsp Cream Cheese
• 1 cup Almond Flour
• 1 large Egg
• 1 tbsp Powdered Erythritol

For the Filling

• 4 oz Cream Cheese, softened
• 2 tbsp Powdered Erythritol
• 1/2 tsp Vanilla Extract
• 1 Egg Yolk

For the Glaze

• 3 tbsp Powdered Erythritol
• 1 tbsp Heavy Cream
• 1/4 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.

Step 2

In a microwave-safe bowl, combine the shredded mozzarella and 2 tablespoons of cream cheese. Microwave for 1 minute, stir, then microwave for another 30 seconds until melted and stretchy. Add the almond flour, egg, and 1 tablespoon of powdered erythritol. Mix and knead until a smooth dough forms.

Step 3

In a separate small bowl, beat together the softened cream cheese, 2 tablespoons powdered erythritol, vanilla extract, and egg yolk until completely smooth. This is your danish filling.

Step 4

Divide the dough into 10 equal pieces. Roll each piece into a ball, then flatten it into a small disc about 3 inches wide. Place the discs on the prepared baking sheet. Use your thumb to press a deep well into the center of each disc.

Step 5

Spoon about 1 tablespoon of the cream cheese filling into each well, making sure the filling stays within the edges of the dough.

Step 6

Bake for 14 to 16 minutes until the dough is golden brown around the edges and the filling is set.

Step 7

While the danish bites cool, whisk together the glaze ingredients until smooth. Drizzle the glaze over the warm danish bites and let it set for a few minutes before serving.

Tips

Work the Dough While It’s Warm

Once you melt the mozzarella and cream cheese together, you need to add the almond flour and egg right away and start kneading. If the cheese mixture cools down too much, it gets stiff and impossible to work with.

If it does start to stiffen up on you, just pop it back in the microwave for about 15 seconds to soften it again. This is totally normal and you might need to do it a couple of times while shaping.

Wet your hands slightly before kneading. This dough is sticky and it will cling to everything, but damp hands make it way easier to handle.

Make the Wells Deep Enough

When you press a well into each dough disc, go deeper than you think you need to. The dough puffs up in the oven, so a shallow dip will basically disappear and your filling will spill over the sides.

Use your thumb and press down firmly, then shape the edges up a little bit like a tiny wall. You want a well that can actually hold a full tablespoon of filling without it running out.

Soften the Cream Cheese Filling Properly

The cream cheese for the filling needs to be truly soft before you mix it. If it’s still cold from the fridge, you’ll get lumps in your filling no matter how much you beat it.

Leave it out on the counter for about 30 minutes before you start, or microwave it for 10-15 seconds. You want it smooth enough that when you mix in the egg yolk and erythritol, everything blends into a completely lump-free filling.

More Recipes

• Keto Cream Cheese Cookies
• Keto Cinnamon Roll Cheesecake
• Low Carb Glazed Cinnamon Rolls
• Keto Cream Puffs
• Keto Sopapilla Cheesecake Bars

Frequently Asked Questions

Can I use coconut flour instead of almond flour for the dough?

You can, but coconut flour absorbs way more moisture than almond flour, so you would need to use roughly 1/4 cup instead of 1 cup. You may also need to add an extra egg to keep the dough workable.

That said, the texture will be a little different – almond flour gives these danish bites a richer, more tender feel that is closer to traditional pastry, so it is the better choice if you have it on hand.