Keto “Apple” Cheesecake Danish

Print Pin
4 from 200 votes

Keto “Apple” Cheesecake Danish

Calories 150kcal


  • 3 tablespoons unsalted butter
  • 3 cups summer squash (seeds removed, small dice)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sweetener (seeds removed, small dice)
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup chopped pecans (seeds removed, small dice)


  • In a medium frying pan on medium-high heat, melt butter.
  • Once melted, add squash.
  • Saute for 2-3 minutes.
  • Add lemon juice, sweetener, cinnamon and nutmeg and stir until it is all combined.
  • Continue to cook for another 5 minutes, stirring slowly.
  • Scoop into a bowl and reserve.
  • Cheesecake Filling Ingredients 8 oz.
  • room temp Cream Cheese (1 boxed package) 1/3 cup granulated sweetener (Like Swerve!) 1 egg 1 tablespoon vanilla Method: Place cream cheese, sweetener and egg in a stand mixer (or a bowl with a hand mixer works too!) With paddle attachment, beat until all ingredients are well combined.
  • Scrape into a bowl and reserve in refrigerator.
  • Danish Batter Ingredients 4 eggs, separated 1 teaspoon granulated sweetener (yes, we all know I love Swerve!) 3 oz.
  • Sour Cream or Greek Yogurt 1/4 cup Zero Carb Whey Protein (I use Vanilla flavored) 1/2 teaspoon Cream of Tartar Method: Preheat oven to 300 degrees F.
  • Line a cookie sheet with a silpat OR parchment paper and lightly spray with nonstick spray.
  • Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
  • Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
  • In a separate bowl, combine the yolks, sour cream, whey and sweetener until smooth.
  • Using a spatula, carefully fold the egg whites into the sour cream mixture.
  • Spoon 6 large mounds of the mixture onto the prepared baking sheet.
  • Gently press with a spoon on the top of each mound to make a well for your fillings.
  • Spoon 2-3 tablespoons of cheesecake mixture in each well.
  • Spoon 2-3 tablespoons of “apple” mixture over the cheesecake batter.
  • Sprinkle with chopped nuts and a dusting of extra cinnamon.
  • Bake 20-3oish minutes, until golden-brown.
  • Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely.
  • Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days


Calories: 150kcal

Originally posted 2019-02-20 18:43:22.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating