Keto Danish Blueberry Cream Cheese That Tastes Like the Real Thing

If you’ve ever wandered through a European bakery and longed for a flaky, fruit-filled treat you could enjoy guilt-free on a keto lifestyle, this keto Danish blueberry cream cheese recipe is your answer. It’s buttery, creamy, and bursting with juicy blueberries—all while keeping carbs in check. In this article,

we’ll explore how to make these delicious low-carb danishes from scratch, from dough to glaze. You’ll also learn tips on choosing keto-friendly ingredients and how this dessert compares to traditional versions. Whether you’re keto-curious or a seasoned low-carb baker, you’re going to love this one.

Keto Danish Blueberry Cream Cheese That Tastes Like the Real Thing

A cozy recipe with keto flair

I still remember the first time I had a real Danish pastry—it was from a bakery tucked away in the Gothic Quarter of Barcelona. Buttery layers, sweet cream cheese, and a juicy blueberry center. Pure magic. When I went keto, that little memory lingered like a craving I couldn’t quite shake. So I decided to recreate it, but without the carbs—and let me tell you, this keto Danish blueberry cream cheese recipe hits every nostalgic note without breaking your macros.

My version ditches the sugar and flour but keeps the indulgent elements that matter most: flaky pastry (thanks to almond flour and mozzarella dough), creamy tangy filling, and that bright pop of blueberry. It’s become my weekend treat, the one I pull out of the oven while sipping coffee and reading my favorite food memoirs.

What I love most about this keto blueberry cream cheese Danish is how it balances comfort with creativity. The filling reminds me of my Keto Coconut Cheesecake—smooth, satisfying, and never overly sweet. It also pairs well with other low-carb treats like my Keto Pecan Pie Bars for brunch spreads or holiday mornings.

This recipe is for anyone who misses that flaky, fruity pastry but wants to stay on track. And yes, even if you’ve never made fathead dough before, don’t worry—we’ll walk through each step, and you’ll be surprised how simple and fun it actually is.

Whether you’re celebrating something special or just want something delicious and keto to brighten your day, this keto Danish blueberry cream cheese is it. Let’s get baking!

Also Read: Sugar-Free Chocolate Brownie (Gooey and Guilt-Free)

Ingredients & Dough – Building the Keto Base

Choosing keto-approved ingredients

To make a keto Danish blueberry cream cheese that rivals the classic, every ingredient has to count. Traditional pastries rely heavily on sugar and refined flour—two things we avoid in the keto kitchen. Instead, we go for low-carb, high-fat alternatives that still bring richness and structure.

The dough starts with a “fathead” base: mozzarella cheese, cream cheese, almond flour, and egg. Mozzarella gives it stretch, while almond flour keeps it light but dense enough to hold shape. Make sure your almond flour is finely ground—this makes all the difference for a tender crumb.

Cream cheese is the star in both the dough and the filling. But is it keto? Absolutely. Most full-fat cream cheeses have just 1g of carbs per ounce. Look for brands with minimal ingredients—Philadelphia Original or Green Valley are two solid keto-friendly options. Want to try something different? The tang in my No-Bake Huckleberry Cheesecake uses the same core ingredient, just in a chilled format.

Also Read:Keto-Friendly Cheeses

For the filling, a mix of cream cheese, egg yolk, powdered erythritol, and vanilla creates that luscious custard effect. As for blueberries: yes, they do contain carbs, but they’re one of the lowest-carb berries. In moderation—like the 3–4 berries per pastry used here—they’re more than welcome.

To finish it off, you’ll need a sugar-free glaze. I love blending powdered monk fruit sweetener with a touch of heavy cream. It sets beautifully and doesn’t overpower the blueberry tang.

Why fathead dough works wonders

Fathead dough may sound odd if you’ve never worked with it, but it’s actually brilliant. It’s quick, easy, and incredibly versatile—I’ve even used it in my Healthy Donut Chaffle and Flourless Keto Chocolate Cake. In this recipe, it mimics puff pastry without the wheat or gluten. Once baked, the edges become golden and crisp, while the center remains soft enough to cradle that creamy, tangy filling.

Step-by-Step – Assembling and Baking Your Keto Danish

How to shape and fill like a pro

Once your fathead dough is warm, pliable, and evenly mixed, roll it between two sheets of parchment paper until it’s about ¼-inch thick. Don’t overwork it—it should feel soft and slightly stretchy. Then cut the dough into rectangles or rounds, depending on your preference. I like making individual portions so they’re easy to grab (and freeze!).

Now, press a small indent into the center of each pastry using the back of a spoon. This creates the “nest” for your filling. Drop a generous spoonful of the cream cheese mixture into the center, then gently press 3–4 blueberries on top. That’s it—rustic, elegant, and beautiful, especially when those berries burst slightly while baking.

If you’ve ever made my Strawberry Cheesecake Dump, you’ll be familiar with how cream cheese behaves under heat—it softens, spreads just enough, and turns golden around the edges. The key here is not to overfill. You want the filling to stay cozy in its little pocket while the crust crisps up.

Want extra flair? Brush the dough with an egg wash before baking to help it turn golden. Pop the pastries into a 375°F oven and bake for about 15–18 minutes, or until the edges are firm and lightly browned.

When to glaze, and when to serve

Timing matters. Let the pastries cool for at least 10 minutes before drizzling on your keto glaze. A hot Danish will melt the glaze right off, but a slightly warm one gives that perfect glossy finish.

The glaze comes together in seconds: mix powdered erythritol (or monk fruit sweetener) with a splash of heavy cream or almond milk until it’s pourable. Drizzle generously over the tops and let it set for a few minutes before serving.

If you’re looking for something to serve with it, I love pairing this with Buttermilk Blueberry Breakfast Cake for a brunch-style keto spread, or even the creamy Caramel Cheesecake Cookies for a low-carb dessert board.

Nutrition, Storage & Making It Your Own

Carb counts and keto benefits

Let’s break it down. One keto Danish blueberry cream cheese pastry has approximately:

• Net Carbs: 3–4g
• Fat: 15–17g
• Protein: 6–8g
• Calories: 180–220 (depending on the brand of cream cheese and sweetener)

This makes it a perfect mid-morning bite or dessert that keeps you within your macros. Wondering how many carbs are in a Danish cream cheese or blueberry Danish in general? Traditional versions can clock in at over 35g of carbs per piece—yikes! By swapping flour and sugar for almond flour and monk fruit, we’re saving over 30g of carbs per serving.

As for blueberries, are they high in carbohydrates? They’re moderate, with about 9g net carbs per ½ cup. But since we use only a few berries per Danish, their contribution is minimal—and their flavor impact is huge.

If you’ve tried my Keto Pecan Softies, you already know how satisfying keto baking can be when the ingredients are right.

Storage tips and tasty twists

You can store these in an airtight container in the fridge for up to 5 days—or freeze them for up to 3 months. To reheat, just pop them in a toaster oven or air fryer at 325°F for 5–6 minutes. The crust crisps right up again, and the filling stays creamy.

Want to change things up? Here are some fun twists:

• Swap the berries: Try raspberries or blackberries for variation.
• Add citrus zest: Lemon or orange zest in the cream cheese filling adds brightness.
• Go savory: Omit the sweetener, skip the fruit, and use herbs and goat cheese for a breakfast Danish alternative.

Looking for more low-carb dessert inspiration? Check out the fruity flair in Blueberry Greek Frozen Yogurt or indulge in layered richness with my Keto Texas Sheet Cake.

Frequently Asked Questions About keto danish blueberry cream cheese

Conclusion

If you’ve been searching for a keto treat that feels like a warm hug from your favorite bakery, this keto Danish blueberry cream cheese is it. Rich, creamy, buttery, and lightly sweet, it’s proof that low-carb doesn’t have to mean low comfort. It’s also adaptable—freeze it, reheat it, flavor it your way.

Pair it with your favorite coffee or try it alongside my Caramel Cheesecake Cookies or No-Bake Huckleberry Cheesecake for a fully indulgent (yet keto) spread. Baking low-carb has never felt more like home.

Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator. I’d love to see how you make it your own.

Keto Danish Blueberry Cream Cheese That Tastes Like the Real Thing

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Judy Newton
• Total Time: 45 minutes
• Yield: 12 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft, chewy, cinnamon-glazed cookies inspired by the classic Brown Sugar Pop Tart. A nostalgic, buttery cookie with a gooey filling center.

---

Ingredients

For the Dough:

– 2 ½ cups all-purpose flour

– 1 tsp baking powder

– ½ tsp kosher salt

– 1 cup unsalted butter, softened

– ¾ cup granulated sugar

– 1 egg

– 1 ½ tsp vanilla extract

For the Filling:

– ¾ cup brown sugar

– 2 tsp ground cinnamon

– 1 tbsp all-purpose flour

– 1 ½ tbsp melted butter

For the Glaze:

– 4 tbsp butter

– ½ cup brown sugar

– 2 tbsp milk

– ½ tsp vanilla extract

– ⅔ cup powdered sugar

– ½ tsp cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cream butter and sugar until light and fluffy.

2. Add egg and vanilla extract; mix until smooth.

3. Whisk flour, baking powder, and salt separately. Gradually combine with wet mixture.

4. Wrap and chill dough for 30 minutes.

5. Preheat oven to 350°F. Line baking sheet with parchment.

6. Roll dough to ¼-inch thickness. Cut into 3×4 inch rectangles.

7. Mix filling ingredients. Spoon onto half of the rectangles.

8. Top with second dough piece. Press edges and dock tops.

9. Bake 12–14 minutes or until golden brown. Cool.

10. Simmer butter, brown sugar, and milk. Stir in vanilla, powdered sugar, and cinnamon.

11. Spread glaze over slightly cooled cookies. Let set before serving.

Notes

Chill dough for best shape. Let glaze set fully before storing. Freeze unglazed cookies for longer shelf life.

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 245
• Sugar: 18g
• Sodium: 60mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg