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Cheese Filled Danish Muffins (gluten free, no sugar added, Keto, low carb)

I love having something a little sweet with my coffee, like a Danish, but gluten free danish is far from healthy. So, I developed this muffin recipe with a cheese filling and sugar-free glaze. I actually like them better than traditional danish!

Cheese Filled Danish Muffins

2.77 net carbs per muffin

Cheese Filled Danish Muffins 2.77 net carbs per muffin not including the sweetener as it doesn't raise blood sugar. Filling 1/2 cup full fat ricotta cheese dry sweetener equivalent to 1 tablespoon sugar (I used stevia) 1 envelope True Lemon powder or1 teaspoon lemon zest Muffins 6 oz. almond flour (170gm) or about 1-1/2 cups scooped almond flour 2 oz. golden flax meal or 1/2 cup plus 1 tablespoon (I use this brand) 2 tbsp. Pyure sweetener or any granulated sweetener equivalent to 1/4 cup sugar 1 tsp. non-GMO, Gluten free and grain free if needed baking powder 1/2 tsp. baking soda 1/4 tsp. unrefined sea salt (I use this brand) 3 lg. eggs 1/4 cup unsweetened non-dairy milk of choice or dairy milk 1 tsp. lemon juice Glaze (optional) 1/4 cup confectioners' Swerve 1/2 tsp. lemon juice 1-1/2 tsp. unsweetened non-dairy milk of choice or dairy milk(you may need slightly more or less) 1. Preheat oven to 350F./180C. Line 9 muffin cups with parchment paper or silicone liners. 2. In a small bowl, stir together filling ingredients, until thoroughly combine. Set aside. 3. In a medium bowl, combine almond flour, flax, sweetener, baking powder, baking soda and salt; mix well. Add eggs, almond milk and lemon juice; whisk or mix thoroughly. Spoon about 1-1/2 tablespoons batter into each of 9 prepared muffin cups. Top each with about 1-1/2 teaspoons fill. Cover each with an equal amount (about 1-1/2 tablespoons) remaining batter, gently spreading over the filling. 4. Bake 16-20 minutes or until tops are beginning to brown. Remove to a wire rack to cool. While muffins are cooling, prepare glaze. 5. In a small bowl, combine confectioners' sweetener, lemon juice and enough milk to desired glaze thickness. Drizzle over cooled muffins. Store muffins in a covered container in the refrigerator. Servings: 9 Nutrition Facts Serving size: 1/9 of a recipe (2.2 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 185.7 Total Fat 15.28g Saturated Fat 2.33g Cholesterol 68.97mg Sodium 207.99mg Potassium 37.96mg Total Carbohydrates 6.71g Fiber 3.94g Sugar 0.79g Protein 9.11g

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