Low Carb Keto Blueberry Cheese Danish

Low Carb Keto Blueberry Cheese Danish

I was thinking about Weird Al Yankovic this morning, apropos of nothing.

Remember when he did that "Beat It" parody called "Eat It"?  I remember it because it was the first record album I ever bought.  Luckily, I was able to find both videos online, so I watched them back to back.  Hoo boy.  If you have 10 minutes to spend watching street dancing, then you absolutely should.  Beat It goes first, obviously.

I've said it before, and I'll say it again.  Weird Al Yankovic is a national treasure.

But I came here to talk about low carb danishes, and that is what I intend to do.  They are a revelation.  I based this recipe on a recipe for Keto Apple Cheesecake Danish that I found on a great blog called the  Primitive Palate.  She makes a cheese danish with a mock apple topping that is out of this world.  I decided to try it with a simple blueberry topping , and that was super delish too.  The fruit topping is not even necessary though.  These cheese danish stand up just fine on their own.  So yea, you should definitely eat it.   

Just eat it.  Get yourself an egg and beat it! 

 Low Carb Keto Blueberry Cheese Danish Recipe

Low Carb Blueberry Cheese Danish


danish batter:

  • 4 eggs, separated
  • 2 teaspoons Swerve or equivalent granulated sweetener
  • 1/3 cup (3 oz) sour cream or greek yogurt
  • 1/4 cup vanilla whey protein
  • 1/2 teaspoon cream of tartar

cheese filling:

  • 8 oz room temp cream cheese (1 box)
  • 3 tablespoons Swerve or equivalent granulated sweetener
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon almond extract

blueberry topping:

  • 2 cups blueberries
  • 3 tablespoons Swerve or equivalent granulated sweetener
  • 1 tablespoons water


1.  Preheat oven to 300 degrees F and line a cookie sheet with parchment paper and nonstick spray.

2.  Separate the eggs into two medium sized bowls. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.

3.  Combine the yolks, sour cream, whey and sweetener and mix until smooth.

4.  Using a spatula, carefully fold the egg whites into the sour cream mixture.

5.  Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spoon on the top of each mound to make a well for your fillings.

6.  Spoon 2-3 tablespoons of cheesecake mixture in each well.

7.  Bake 20-3o minutes, until golden-brown.

8.  While that is in the oven, you can make your blueberry sauce. Add the blueberries, water and sweetener to a small saucepan. Boil the mixture for 7-10 minutes over medium high heat until thickened. Allow to cool in the pan.

9.  Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely.

10.  Spoon blueberry topping on to the cheese filling.



NUTRITIONAL INFO: Calories 271 Total Fat 20g Protein 11g Carbs 11g Fiber 1g Net Carbs 10g

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