Cream Cheese Danish

By May 8, 2010 February 23rd, 2020 Bread, Breakfast, Desserts

A great testimony from a Type I diabetic.:

“Maria, Kathy and I have to let you know what the time with you has done for us. As you know I am a type 1 diabetic and am always looking to improve my eating habits. And like most Americans, we are also trying to fight the onslaught of cheap easy food and what it does to us. My goal as a type 1 diabetic was to reduce my insulin intake and to stop taking drugs that doctors feel are necessary for diabetics take just because we are diabetics. In my search for better meals and healthier eating a friend of mine recommended you.

From our very first session I learned, I was close. But, the little changes I made were a world of difference. And as continue making changes that are in line with your teaching I continue to heal my body. For example, before we changed our food combinations I was taking up to 40 units of insulin a day. The changes started lowering the amount of my daily use of insulin on the very first day. I am now down to using between 15 and 20 units a day. That means my body is storing less fat and I am beginning to fuel my body with protein instead of carbs. What is more impressive is that I have never been under 20 units of insulin a day in five years as a diabetic. I thought the first day was a fluke. But, it is now the norm. And most important I am eating as much if not a little more food each day. I am not starving at all. My wife is not as strict as I am. However, she is making the changes I am making everyday. She is also losing weight and getting closer to her natural body weight. There is little to no effort to make the changes.

The only things that are hard for her to give up totally are wheat bread and a little Diet, Dr. Pepper, a week. However, she is taking steps every day to change her life over and plans to be completely changed in the next few weeks.

Thank you, Maria, for helping us get on the right path to better health. Marc”

To get started on your path to health, click HERE. I’d be honored to help you too!



When you do an internet search for Colitis or Crohn’s, you most likely will find the “White Diet” plan. In this plan, you are not supposed to eat whole grain bread…. eat white bread. No brown rice…. only white rice.

The WHITE DIET consists of Rice, Egg Whites, White meat of chicken, White bread, White kind of cheese, White beans, Non-fat milk. They advise following this diet for only three days.

Let me explain why this is not the way to go…Colitis is a disease that causes inflammation in the intestines and other areas of the body. The overactive immune system of the colitis patient and daily bouts of diarrhea coupled with blood loss during an active flare-up drain the body of major nutritional needs, such as iron and vitamin B-12. ALL OF this is linked to gluten allergies. Gluten in the gut causes an autoimmune response; increasing inflammation, pain, malabsorption of vitamin b-12 and iron. The intestines look like a “shag carpet” (the villi should be long and wavy)…as you consume gluten, vegetable oils, and genetically modified foods, your “carpet” gets cut. You digest foods with your “carpet.” As your carpet gets shorter and shorter, you start to have absorption issues, gas, pain, diarrhea, and other serious issues. You need to HEAL the carpet with low starch, anti-inflammatory diet, along with l-glutamine and other supplements that help your “carpet” to grow.

NOTE: you digest dairy at the end of the carpet, so a gluten allergy and dairy sensitivity usually go hand in hand, but if you grow your carpet back, you usually can start to consume quality dairy (not skim milk!) again after you heal. Healing time will depend on how strict you are with your diet and supplement regime.

People suffering from this disease are also very depleted in good gut bacteria because diarrhea causes you to lose the bifido and acidophilous in your intestines…which makes flare-ups happen more often because we need probiotics for proper digestion of our food.

If Crohn’s disease and ulcerative colitis are caught before serious damage has been done, both conditions can be treated simply by restricting carbohydrates. This chart clearly shows that when carbohydrates are limited, both Crohn’s disease and ulcerative colitis respond very quickly. Carbohydrates, sugar and vegetable oils are extremely inflammatory and terrible for our intestinal health. Could the increase in carbohydrates and sugar be the cause of all these problems??? In 1840 the average person consumed 2 tsp of sugar a day and in 2009 a typical person consumed over 63 tsp every day!!!

The main things to avoid is gluten and Long Chained Triglycerides. Long-chain triglyceride impairs the healing time in active Crohn’s disease. These fatty acids are substrates for inflammatory eicosanoid production. Polyunsaturated oils: Red meat has long been wrongly blamed for IBS. A study published in December 2009 shows that linoleic acid harms the gut but news reports and health websites mislead by blaming ‘red meat’ — which contains the least linoleic acid. It’s the polyunsaturated fats and oils, derived from seeds such as sunflower, safflower, soy, and corn, which are the major dietary sources of linoleic acid; they are the most harmful oils for those with intestinal problems because they increase inflammation.

When it is absorbed in the intestinal lining, linoleic acid is transformed into arachidonic acid, which is a component of the cell membranes in the bowel. Arachidonic acid can then be converted into various inflammatory chemicals. High levels of these chemicals have been found in the intestinal tissue of people suffering from intestinal disorders.Long chained triglycerides come from VEGETABLE OILS…this means anything that is pre-packaged; salad dressings, roasted nuts, “baked” chips, popcorn, crackers, cereal…you name it! We have been wrongly pushed to replace healthy saturated fats like coconut oil with harmful fats such as canola!

HOWEVER, coconut oil is a medium-chained fatty acid. MCFA are broken down almost immediately by enzymes in the saliva and gastric juices so that pancreatic fat-digesting enzymes are not even essential. Therefore, there is less strain on the pancreas and digestive system. This has important implications for patients who suffer from digestive and metabolic problems. Since it is easily absorbed in the digestive tract it also helps other essential healing nutrients become absorbed as well. Ulcerative colitis often begins with a virus or a bacterial infection and that the body’s immune system malfunctions and stays active after the infection has cleared. Coconut has antimicrobial properties that affect intestinal health by killing troublesome microorganisms that may cause chronic inflammation. Coconut oil resembles breast milk more than any other food…breast milk helps keep babies healthy!

People with the highest intake of omega 3 fatty acid also known as docosahexaenoic acid reduced the complications of Crohn’s and colitis by 77%. Omega 3 fatty acid is found in oily fish such as salmon and sardines.


1. Consume Organic Bone broth: my son Kai drinks this every day.

Cream Cheese Danish2. Consume Coconut Oil: in my recipes, I always give coconut oil as an option. It works great for baking.

3. NO SUGAR, this includes starch too. White rice consists of glucose molecules hooked together in a long chain. The digestive tract breaks it down into sugar.

4, NO VEGETABLE OILS: found in ANY pre-packaged food: cereals…” organic” cereals too!, roasted nuts, “ORGANIC CHIPS”, boxed meals, frozen dinners, granola bars…

5. Supplement with l-glutamine, aloe vera, and other healing supplements. And large doses of bifidobacteria for intestinal health. Please contact me for more help with supplements.

6. Eat the “Healthified” way!

Cream Cheese Danish

3 eggs, separated (save 1/2 yolk for filling)
1/4 tsp cream of tartar
1/4 cup Swerve (or ½ tsp stevia glycerite)
1 tsp cinnamon
3 TBS ricotta cheese or cream cheese softened
4 oz cream cheese, softened
1/2 egg yolk (from above)
1/4 cup Confectioners Swerve (or ½ tsp stevia glycerite)
1/4 tsp vanilla
Optional: ¼ tsp lemon, almond, orange, raspberry extract

Pastry: Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl. Take 1/2 yolk out and put it in a little dish to reserve for filling. With your electric beater, whip whites and cream of tartar until very stiff. Add cream cheese or ricotta, cinnamon, sweetener to the yolks and beat well until smooth. Gently fold yolk mixture into the whites, using a big spatula, being careful to get it all blended well. Then spray a cookie sheet or muffin top pan (the best way), and plop 4 equal mounds of batter to make 4 Danish. Make an indent on each mound and fill with filling. Bake about 25-35 minutes at 300 until golden brown. Remove, cool and enjoy. Serves 4.

Filling: Soften cream cheese and add the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.

Starbuck’s Danish = 440 calories, 61 carbs, 0 fiber
“Healthified” Danish = 158 calories, 3 carbs, 0 fiber ***using FULL FAT, Full-flavor stuff!

Cream Cheese Danish
Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    Maria, I tried these today and my whole family loved them. They were so super easy and so tasty I almost felt guilty eating them! Thanks for all your recipes, it’s really helping me to change the way I eat, as well as starting my son early.

    • Shawni says:

      I used my electric mixer and never got stiff peaks. Added the cream of tarter. Very confused why they didn’t stiffen. Any feedback would’ve appreciated.

  • Hat a wonderful way to wake up! You totally made my day;)

  • Anonymous says:

    I have made both the danish and “hit pocket” recipes and having a hard time with my egg whites from falling. They become too thin and spread out on the cookie sheet. Could you let em know what i am doing wrong.

    My egg whites whip up beautifully by themselves but when adding in the extra ingredients, can’t keep them fluffy enough and they seem to fall

  • Make sure to whip the whites A LOT. Most people under whip them. Otherwise, try the Cream Cheese Danish…revised version. That one has whey protein in it to keep the whites stiff. Hopefully it works better next time:)

    • amy says:

      i think what happened is that in your ingredient list you list ricotta or cream cheese softened, but in your instructions you say add ricotta or sour cream. So I just added sour cream and beat egg whites for about 20 minutes, but as soon as I added the sour cream mix it turned runny. I guess you meant cream cheese. I’m going to have to try that and see if that works instead.

    • Oops. Sorry! I corrected the recipe directions. Thanks!

  • Angela Olson says:

    Just made these. Absolutely fabulous! Thank you! Do you know if they would freeze?

  • Anonymous says:

    Can you use other artificial sweeteners?

  • Janalyne says:

    Just made these today for breakfast. I am amazed! Thank you for the recipe 🙂

  • Anonymous says:

    So we make 6 mounds but it only serves 4…… is that because you divided the nutrition facts into 4?

    • Yeah, I figured about 1.5 pastries per serving. That is a little confusing. I corrected it above so each danish is 1 serving (each will be a little bigger). 🙂

    • Anonymous says:

      Thanks! We are keeping track of carbs and my sister is a stickler :)….. also, I added psyillium powder and it seemed to hold together much better……(thanks for introducing me to psyillium for baking by the way!) We love these sooooo much! My sister and I want to buy the books and get our kids eating on the right track this summer and this recipe is a great way to start!!!!!

    • Awesome! Thank you!

  • How could be the cream of tartar replaced?

  • Desiree says:

    I followed your recipe to the letter and these were a miserable fail!!! It looks line something was left out… Mine turned out like crunchy pancakes with a blob of cream cheese in the center…

    • Jen says:

      I did these tonight and made one fatal mistake that I didn’t realize I had even done until the end. I mixed the sweetner, cheese and cinnamon into the whites instead of the yolks. I then had a sweet, cinnamony mix that I folded with the yolks. They came out o.k. I was just wondering if anyone else out there had made the same mistake.

  • […] searching Pinterest I found this recipe that matched my diet really well. Now, I love cheese danishes so when I found it I knew I would […]

  • […] searching Pinterest I found this recipe that matched my diet really well. Now, I love cheese danishes so when I found it I knew I would […]

  • Sodapop says:

    What is the difference between these Danishes and the other ones?

  • Sodapop says:

    Which ones do you find more tasty?

  • fujette` says:

    I love these. Note for those days when the batter turns out runny… Make them into cupcakes.

  • Charlene says:

    I came acrosed this recipe in looking for low carb dessert recipes. I am an experienced baker and cook, but as soon as you add the cream cheese, cinnamon, sweetener mixer to the egg whites it deflates. This recipe in my opinion is a disaster. I don’t believe anyone had good success with this one! Sorry, but in my opinion it is a waste of ingredients to try to make this one!

    • cemmerich says:

      You have to make sure the whites are very still (I mix on high in stand mixer for several minutes) and if any water touched the whites they can fall.

  • Katy says:

    These were a hit with my family. They didn’t look quite like this but they are good.

  • Sharon says:

    I love eating this way! It has changed several things for me and am so thankful I found your website! Do you have any suggestions for replacing the cream cheese and some of the other milk products in your recipes? I am still dealing with milk ‘problems’ in my digestion…although things are much better. If I do more than butter or whey protein powder, next day, things don’t ‘work’ so well. TMI? Probably…Anyway, thanks for your help and consistent good advice and recipes!

  • Beverly says:

    What is 1/2 egg yolk or how do you half a yolk

    • Maria Emmerich says:

      Just take one of the egg yolks from the first part and split it in half and use half. 🙂

  • Mike says:

    Tried these tonight and even though I did not read the recipe all that well they turned out great. I only added the filling for the last 10 minutes but they still tasted very nice.

  • Katie says:

    Just made these and they are amazing! Even though I accidentally mixed the ingredients into the egg whites instead of the yokes they turned out great! I call this a repeat! I’m Gluten free and haven’t had a pastry since i went gluten free a couple years ago so I’m really excited to find a good recipe.

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