So I’ve been back to low carbing it for about 8 weeks now, and I am craving sweets really badly. I’m not a sweets eater usually, but the fact I can’t eat anything at all with sugar – my diabetes is getting worse – I start to go a little insane, craving it even more.
So, I went on search for low carb sweets that actually sound good.
About a year and half ago I posted the recipe for egg bread (cloud bread, oopsie bread) it has a lot of names. To turn it into a cheese danish is pretty simple. I found the recipe to make cheese danish, and I had a can of unsweetened tart cherries in the pantry, so I made a sugar free pie filling type mixture to throw on top of the cream cheese.
Don’t get your hopes up and think this will be like a real pastry. I think I might try to add in a little almond flour or coconut flour next time to see if I can get a little more “bready” because it’s pretty “fluffy/eggy” still, but with the cream cheese and cherries, it made me a very happy person!
Fairly easy, not very time consuming, and about 120 calories a piece, along with about 5g protein.
- 1- 14 oz can unsweetened tart cherries in water.
- 4-5 drops liquid Sucralose
- 1/2 tsp xanthan gum
- 2 tsp corn starch.
- Reserve at least 1/4 cup of the liquid from the cherries and pour the rest, along with the cherries into a small saucepan. I squished up the cherries so they weren’t whole, to bring out more juice and to make them into smaller chunks for the danish.
- Bring to a boil.
- In reserved liquid, mix in xanthan and corn starch, and mix thoroughly.
- When cherries are boiling, slowly stir in juice/starch mixture.
- Stir until thickened.
- Set aside to cool.
- 4 oz of cream cheese
- 4 drops liquid Sucralose
- 1 egg yolk (save extra egg white for the pastry)
- 1 cap almond extract
- 1 cap vanilla extract
- Put everything in a mixing bowl and beat with electric mixer until smooth.
- Set aside.
Pastry (cloud bread): Original recipe and pictures HERE
- 4 egg whites
- 1/4 teaspoon cream of tartar
Beat the egg whites and cream of tartar until stiff. (As you would a meringue)
- 3 egg yolks
- 3 drops liquid Sucralose
- 1 cap vanilla extract
- Pinch salt
- 4 ounces cream cheese, softened
- In another bowl, beat the egg yolks, sweetener, salt, vanilla and cream cheese with a mixer until smooth.
- Gradually and gently fold the yolk mixture into the egg whites, being careful not to deflate the whites too much.
I use a muffin top pan, and using a paper towel, generously smear coconut oil in each dip (rather than using an alcohol based cooking spray – this keeps your pans in much better condition over the long run, too)
I use Jumbo eggs, so it makes 8-10 danishes.
- I use a rubber spatula and “spoon” the egg mixture into the pan, and flatten them just a little.
- Using a tablespoon, drop the cheese filling into the center of each egg cloud.
- Then about a tablespoon of the cherry filling on top of the cheese filling.
- At this point I used the cherry spoon and made a little depression in the center so the filling went down into it, about even with the edges.
The baking is the important part. I know not all ovens can do this, but if you can… Set the oven to broil, but the temperature to 300 to preheat the oven. When it’s pre-heated, turn the oven to bake, leave it at 300 degrees, and put in your pan(s). Bake for 20 minutes.
If you do not have an oven where this is possible. Simply preheat the oven to 300 and bake for 30 minutes, watching especially the last 10 minutes that the bottoms don’t get too brown.