Low Carb Apple Danish

Low Carb Apple Danish

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Keto Apple Danish

Sugar-Free Apple-Free Breakfast Delight

For this low carb “apple” danish we are going to transform the stereotypical fathead dough. We pay homage to this very popular dough and elevate it to become a delicious keto danish pastry.

In my opinion, traditional fathead dough is a little too dense for a breakfast pastry. The fathead aspect of this dough is the addition of melted mozzarella and cream cheese. Cream cheese alone is not an unusual ingredient for baked goods. In fact, adding cream cheese to baked goods typically results in a richer flakey finished product. The mozzarella becomes a binder unlike any other ingredient and keeps this dough together. Once chilled this pastry dough is incredibly easy to work with. And this recipe will surely make all of your keto pastry dreams come true.

Are you familiar with fathead dough?

I am not sure where the recipe for fathead dough originated. Or who the creative genius was that thought of it? Who knew that melting cheese with cream cheese, and then incorporating it with almond or coconut flour would become a dough? I pay all of my respects to this keto culinary genius. Fathead dough has become such a beautiful staple for our community, and with good reason. It is delicious!

My love for fathead dough originated when I started making keto-friendly bagels. Bagels were something that I missed desperately early on in my keto journey. After making a few dozen bagels I made some adjustments to the dough. The simple changes in my bagel recipe really helped me obtain the fluffy bagel that I was after.

Why turn fathead dough into a danish?

My hubby was craving a low carb breakfast danish. I am such a firm believer in making the foods we crave keto-friendly, that I got right to work. I knew that using fathead dough as the base was the way to go. But as I said earlier fathead alone would be too dense.

After a bit of test cooking, this recipe was finished, and ready to share.

The main ingredients for this keto pastry dough:
  • Mozzarella
  • Cream cheese
  • Almond flour
  • Ground flax
  • Xantham gum or gelatin

You will need a few more ingredients to make the dough. However, I did not include them because you likely already have them on hand.

Baking with gelatin

When gelatin is added into dry ingredients for baking it helps the dough to remain stretchy and pliable. In my opinion, adding beef gelatin really makes keto baked goods much more reminiscent of the carb-filled original. If you have read a few of my recipes, you may have noticed I like to use gelatin. The reason I use gelatin in my recipes is that there is a noticeable difference in how much more flakey the baked goods are,

Time for a small disclaimer. When it comes to gelatin I have zero experience with baking using Knox gelatin, because I have always used this brand above. I do however have a good friend that tried a different recipe of mine and she used Know. After baking her bread it turned out nothing like mine and had a very uneven texture. For this reason, I recommend keeping beef gelatin on hand in bulk. It is also significantly more budget-friendly to buy gelatin in bulk, instead of in individual packages,

This low carb apple danish has no limits-

If you don’t have jicama on hand, no problem. I have been dreaming up some additional flavor alternatives for this recipe, and I may just have to try a berry filling next. Leave the fruit out altogether and add a sugar-free brown sugar-cinnamon mixture instead. For a seasonal favorite, I can imagine a pumpkin spice danish too!

In the mood for a simple cream cheese danish? Then no need to add any other fillings. Anything goes for this recipe, and it is sure to be delicious.

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Yield: 14

Low Carb Apple Danish

slicing keto friendly breakfast danish

This apple danish is the perfect baked keto treat.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • The dough:
  • 2 cups mozzarella
  • 2 oz cream cheese
  • 1/2 cup almond flour
  • 1/2 cup ground flax
  • 1/8 tsp xantham gum or gelatin
  • 1/8 tsp salt
  • 1/4 tsp vanilla
  • 1/4 cup swerve sweetener
  • 1 egg
  • Cream Cheese Filling:
  • 6 oz cream cheese
  • 1 tbsp sour cream
  • 1/4 tsp vanilla
  • 1 egg
  • Jicama Apple Pie Filling
  • Frosting:
  • 2 tbsp powdered sweetener of choice
  • Approx 1 tbsp or less of Heavy Cream


    1. Prepare your dough as you would any fathead dough. Mix together your dry ingredients (almond flour, flax, xantham gum, and salt). I like to use my stand mixer on low. well incorporated dry ingredients for danish
    2. Mix your wet ingredients (egg, vanilla extract and swerve).
    3. Melt the cream cheese and mozzarella cheese in the microwave for 30 seconds. Stir cheese mixture. Microwave for an additional 30 seconds. Continue melting the cheese in 30-second increments until it is hot and workable but not starting to burn or brown.
    4. While the cheese is in the microwave mix your wet and dry ingredients together.danish dough wet and dry ingredients
    5. When the cheese mixture is nice and hot add the mozzarella and cream cheese mixture to the wet and dry ingredients. cheese and cream cheese melted for danish dough
    6. Knead until the dough is well combined and fluffy. fluffy mixed keto danish dough
    7. Refrigerate the dough for at least 30 minutes. This helps to make the dough much easier to work with. Without refrigeration, the dough will be too sticky like any other fathead dough. Don't hesitate to make this dough a day in advance, and refrigerate overnight. danish dough before refrigeration
    8. While the dough chills: Mix all the ingredients for the cream cheese filling. For the best results whip the ingredients together with a hand blender or stand mixer. Refrigerate until you’re ready to put the danish together.
    9. Preheat the oven to 350.
    10. Now to prepare the danish: Roll out your dough into a large oval.
    11. Spread the cream cheese mixture evenly in the center of the dough (leave enough space to fold the dough over the filling).
    12. Layer your jicama apple pie filling in next.
    13. To braid the danish like I did, cut one-inch strips in the dough around the edges, and fold them over each other.
    14. Bake at 350° for 40 minutes until the danish is nice and golden.
    15. To make the frosting mix the heavy cream and powdered sweetener to achieve desired consistency.
    16. Let cool before drizzling with the frosting. frosted mock apple danish before slicing
    17. Be sure you let the danish cool completely before slicing. sliced mock apple danish with frosting


I like to make this danish a day ahead of time. It keeps well in the refrigerator, and can even be reheated.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 173Total Fat: 15gTrans Fat: 0gCholesterol: 59mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 7g

brilliantlyketo.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from multiple online calculators. Although all attempts to provide accurate nutritional information have been made, these figures are only estimates as products and ingredients macros vary.

4 thoughts on “Low Carb Apple Danish

  1. This recipe also asks for heavy cream in the directions, but it’s not in the ingredients list… help?

    1. Thank you so much for taking the time to comment on these recipes. I am so sorry that I made those errors. I actually made some changes to these recipes last night and separated them to make it easier to follow. In doing that I missed a few ingredients. I omitted the heavy cream from the jicama apples and they turned out much better, so that is no longer an ingredient. The only heavy cream in the danish recipe is the small amount that you will need for the frosting. I have made the necessary changes. Thank you again and have a great night.

      1. Thank you!! My husband loves apple so I’m excited to try this recipe for him for Valentine’s Day!

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