Strawberry Cheese Keto Danish
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Introduction
I am always looking for a keto-friendly breakfast that is not eggs and bacon again. There are more options than there used to be — our Keto French Toast Casserole, Keto Cinnamon Roll Chaffles, Keto Sausage Balls and Keto Coffee Cake all give us somewhere else to go.
These strawberry cheese danishes are for the mornings when you want something sweet enough to sit next to a cup of coffee but do not feel like spending half the morning making pastry.
And that is the nice surprise here: they look fussier than they actually are.
So What Is Making the “Pastry”?
Not puff pastry. Not yeast dough. We are using the same general Fat Head idea that shows up all over keto baking — mozzarella and cream cheese melted together, then mixed with almond flour and the rest of the pastry ingredients.
That means there is no proofing and no waiting around for dough to rise. You mix it, divide it into eight pieces, and shape from there.
Will it behave exactly like a bakery danish dough? No. But once you add the cream cheese, strawberry filling, and glaze, it gets us where we are trying to go without pretending mozzarella somehow became laminated pastry overnight.
The Filling Is Doing a Lot of the Work Here
Each danish gets two fillings: a sweet cream cheese center and a strawberry mixture made from fresh strawberries, sweetener, and a pinch of cinnamon.
Then, after baking and cooling, the glaze goes over the top.
That combination is really what makes this feel like a danish instead of just sweet Fat Head dough. You get the creamy center, the fruit, and then the drizzle on top — all the parts you actually came for.
A Shaping Tip Before You Start
The shape is the unusual part, and it is worth knowing about before you start.
Divide the dough into eight equal balls, wet your hands, and roll each one into a rope. That rope gets curled into a spiral, and then you press an indentation into the center for the fillings.
If the first one looks a little wonky, that is fine. You have seven more chances to get comfortable with the spiral.
Strawberry Cheese Keto Danish
Ingredients
For the pastry
- 1 ½ cups mozzarella cheese, shredded
- 2 oz cream cheese, softened
- 1 ¼ cups almond flour
- 1 tsp baking powder
- 3 tbsp lakanto powdered monkfruit sweetener
- 1 large egg
For The Cream Cheese Filling
For The Strawberry Filling
For The Icing
Nutrition Facts
8 servings per recipe| Per Serving 260 | Per Recipe 2080 | |||
| 6 servings of mozzarella cheese (1 ½ cups) @ 80 each | 60 | 480 | ||
| 2 servings of cream cheese (2 oz) @ 100 each | 25.31 | 202.5 | ||
| 10 servings of almond flour (1 ¼ cups) @ 90 each | 112.5 | 900 | ||
| 1 serving of large egg (1 x) @ 60 each | 7.5 | 60 | ||
| 4.05 servings of cream cheese (4 oz) @ 100 each | 50.62 | 404.99 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.5 | 12 | ||
| ½ serving of strawberries (½ cup) @ 49 each | 3.06 | 24.5 | ||
| 23g | 29% | 181g | 232% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 6 g each | 4.5 g | 36 g | ||
| 2 servings of cream cheese (2 oz) @ 10 g each | 2.53 g | 20.25 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 8 g each | 10 g | 80 g | ||
| 1 serving of large egg (1 x) @ 4 g each | 0.5 g | 4 g | ||
| 4.05 servings of cream cheese (4 oz) @ 10 g each | 5.06 g | 40.5 g | ||
| ½ serving of strawberries (½ cup) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 8g | 40% | 64g | 320% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 3.5 g each | 2.63 g | 21 g | ||
| 2 servings of cream cheese (2 oz) @ 6 g each | 1.52 g | 12.15 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 0.5 g each | 0.62 g | 5 g | ||
| 1 serving of large egg (1 x) @ 1.5 g each | 0.19 g | 1.5 g | ||
| 4.05 servings of cream cheese (4 oz) @ 6 g each | 3.04 g | 24.3 g | ||
| ½ serving of strawberries (½ cup) @ 0.02 g each | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 60mg | 20% | 482mg | 161% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 15 mg each | 11.25 mg | 90 mg | ||
| 2 servings of cream cheese (2 oz) @ 30 mg each | 7.59 mg | 60.75 mg | ||
| 1 serving of large egg (1 x) @ 210 mg each | 26.25 mg | 210 mg | ||
| 4.05 servings of cream cheese (4 oz) @ 30 mg each | 15.19 mg | 121.5 mg | ||
| 280mg | 12% | 2280mg | 99% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 150 mg each | 112.5 mg | 900 mg | ||
| 2 servings of cream cheese (2 oz) @ 110 mg each | 27.84 mg | 222.75 mg | ||
| 4 servings of baking powder (1 tsp) @ 160 mg each | 80 mg | 640 mg | ||
| 1 serving of large egg (1 x) @ 70 mg each | 8.75 mg | 70 mg | ||
| 4.05 servings of cream cheese (4 oz) @ 110 mg each | 55.69 mg | 445.49 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.05 mg | 0.4 mg | ||
| ½ serving of strawberries (½ cup) @ 2 mg each | 0.13 mg | 1 mg | ||
| 17g | 6% | 139g | 51% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 1 g each | 0.75 g | 6 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.25 g | 2.02 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 3.75 g | 30 g | ||
| ¾ serving of lakanto powdered monkfruit sweetener (3 tbsp) @ 30 g each | 2.81 g | 22.5 g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.12 g | 0.99 g | ||
| 4.05 servings of cream cheese (4 oz) @ 1 g each | 0.51 g | 4.05 g | ||
| ¾ serving of lakanto powdered monkfruit sweetener (3 tbsp) @ 30 g each | 2.81 g | 22.5 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| ½ serving of strawberries (½ cup) @ 11.7 g each | 0.73 g | 5.85 g | ||
| ½ serving of lakanto powdered monkfruit sweetener (2 tbsp) @ 30 g each | 1.88 g | 15 g | ||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 3.75 g | 30 g | ||
| 1g | 5% | 11g | 41% | |
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 1.25 g | 10 g | ||
| ½ serving of strawberries (½ cup) @ 3 g each | 0.19 g | 1.5 g | ||
| 3g | 20g | |||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.25 g | 2.02 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 1.25 g | 10 g | ||
| 4.05 servings of cream cheese (4 oz) @ 1 g each | 0.51 g | 4.05 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| ½ serving of strawberries (½ cup) @ 7.4 g each | 0.46 g | 3.7 g | ||
| 11g | 90g | |||
| ¾ serving of lakanto powdered monkfruit sweetener (3 tbsp) @ 30 g each | 2.81 g | 22.5 g | ||
| ¾ serving of lakanto powdered monkfruit sweetener (3 tbsp) @ 30 g each | 2.81 g | 22.5 g | ||
| ½ serving of lakanto powdered monkfruit sweetener (2 tbsp) @ 30 g each | 1.88 g | 15 g | ||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 3.75 g | 30 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 5g | 38g | |||
| 6 servings of mozzarella cheese (1 ½ cups) @ 1 g each | 0.75 g | 6 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.25 g | 2.02 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 2 g each | 2.5 g | 20 g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.12 g | 0.99 g | ||
| 4.05 servings of cream cheese (4 oz) @ 1 g each | 0.51 g | 4.05 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| ½ serving of strawberries (½ cup) @ 8.7 g each | 0.54 g | 4.35 g | ||
| 11g | 23% | 91g | 181% | |
| 6 servings of mozzarella cheese (1 ½ cups) @ 7 g each | 5.25 g | 42 g | ||
| 2 servings of cream cheese (2 oz) @ 2 g each | 0.51 g | 4.05 g | ||
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 3.75 g | 30 g | ||
| 1 serving of large egg (1 x) @ 6 g each | 0.75 g | 6 g | ||
| 4.05 servings of cream cheese (4 oz) @ 2 g each | 1.01 g | 8.1 g | ||
| ½ serving of strawberries (½ cup) @ 1 g each | 0.06 g | 0.5 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven to 350 degrees.
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Add the mozzarella cheese and 2 oz of cream cheese to a microwave safe bowl. Heat at 30 second intervals until well combined and completely melted into a dough.
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Place the cheese dough into a mixing bowl and add the rest of the ingredients for the pastry. Mix until a well combined dough is formed.
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Separate the dough into 8 evenly sized balls.
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Wet your hands with water and roll each dough ball into a rope shape about a foot long. Roll the dough ropes into a spiral, and use your finger to hollow out an indentation in the center of each one.
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In a mixing bowl, beat together the ingredients for the cream cheese filling.
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Place a dollop of the cream cheese filling into the center of each pastry.
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In a food processor or blender, combine the ingredients for the strawberry filling until smooth.
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Add a dollop of strawberry filling to the center of each pastry as well.
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Bake for 20-25 minutes until browned and cooked through. Let cool.
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Mix together ¼ cup sugar substitute with as much heavy whipping cream as needed to reach a glaze consistency that you like. Drizzle the glaze over the pastries and serve.
Notes
- Keep leftovers covered in the refrigerator and use within 3–4 days.
Other Topping Suggestions
Strawberry is what we made, but the filling is the easiest part to change. If strawberries are not your thing, some other directions to try are:
- Raspberries
- Blueberries
- Blackberries
- Lemon
- Cranberries
- Cream cheese and cinnamon
Chocolate works too — I am a firm believer that chocolate can make most things better, and this is no exception. Scatter keto chocolate chips over the top, drizzle melted chocolate on after they cool, or bake the chips straight into the dough.
We use ChocZero’s keto baking chocolate chips for this. They also make white chocolate, milk chocolate and peanut butter chips.
The Sweetener We Use
We reach for Lakanto’s monk fruit here, mostly because it measures 1:1 against sugar — you can follow the amounts without doing conversion math mid-recipe.
Storing Leftovers
Keep leftover danishes covered in the refrigerator. The USDA’s Food Safety and Inspection Service recommends using refrigerated cooked food within three to four days. We have not tested how the pastry holds up that long, and they are still pastry — sooner is better if you care about the texture.
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Enjoy!
Updated — September 10, 2026: We removed a duplicate walkthrough and expanded the useful guidance on the Fat Head pastry, shaping, fillings, toppings, and sweetener.
Correction — September 10, 2026: We corrected the refrigerator storage guidance to 3–4 days.
