DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

The Famous Mock Danish

Prep: 1 mins | Cook: 2 min | Total: 3 mins | Servings:1

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There are some recipes that are here, simply because a low-carb website is incomplete ... without them. THIS is such a recipe!

I started my own personal journey into this way of eating several years ago. At the time, I didn't have a microwave. Actually ... I was living in an apartment in Mexico and the apartment came with a MASSIVE microwave ... that totally didn't work! It took up a huge amount of space and ... near as I can tell ... this was its only real accomplishment. As a result of starting down this road without a microwave, I had never tried things like the One-Minute-Muffin, or ... The Famous Mock Danish!

Both of these are recipes that exist and are handed down from one low-carber to the next ... and onward and onward. Now, it's MY turn to share this tasty treat!

Funnily enough, when I made this ... it's only the second time I'd ever made one. I have ZERO idea if this is what yours look like, when you make them, but ... this is how MINE turned out.

I SHOULD point out that the FIRST time I made it, I didn't soften up the cream cheese first and wound up with a weird chunky egg-puck. FAR less inviting than this second, warm, smooth and sweet cheesecake-like creature.

It seemed only appropriate to smear some sugar free jelly on it, as ... this whole thing is about recreating the center of those tantalizing cream cheese and jelly Danishes!

YUM!

Origin Note: I don't know who originated this recipe, but I WILL say that ... it wasn't me. Because I think Kent Altena is just a wizard ... I'll link to a video of him nuking one up!
The Famous Mock DanishThe Famous Mock DanishThe Famous Mock Danish

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 ounces (56.75g)  regular cream cheese (not low-fat)194.2519.333.432.2002.2
1 large (50g)  egg7256.5.5000.5
2 tsp (10g)  'Swerve' or other sugar equivalent (Buy Now) 000100100
1/2 tsp (2g)  vanilla extract0000000
dash salt0000000
dash cinnamon (optional)0000000
Totals (of 1 Servings):266.2524.33g9.93g12.7g0g10g2.7g
Per Serving:266.2524.33g9.93g12.7g0g10g2.7g *

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Method:

  1. In a small bowl, microwave the cream cheese for 15 seconds or less; just long enough to soften it.
  2. Add the egg and combine the two ingredients with a spatula until smooth.
  3. Add the sweetener, vanilla, salt and optional cinnamon (I like it with cinnamon and a bit of nutmeg, when plain, but leave it out with eating it with fruit jelly). Mix well.
  4. Because I'm fussy, I transfer the ingredients into a 6-oz. ramekin to nuke, but you can continue to use the same bowl. Microwave for 90 seconds (turning half way through). It shouldn't be runny, but the center should still be a bit soft, for that "Danish" feeling. May need to nuke for a further 30 to 60 seconds.
  5. I used a spatula to pop mine out of the ramekin and placed it onto a plate, but ... again ... many just eat it right out of the bowl! Delicious hot or cold! Cover with jelly, or ... sprinkle some more cinnamon and sweetener over it.

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* Learn More: More about this recipe and nutrition ...

Post a Comment


Posted by DJ on Apr 11, 2014, 02:43 PM EST
Perfect, Trish! I'm glad you enjoy it! :)
 
Posted by Trish on Apr 11, 2014, 10:12 AM EST
I follow you on facebook and just had to "pin" this so I could try it. Well, today was the day. It is fantastic! Followed your directions and added a tablespoon of sugar free orange marmalade. Thank you for another low carb "treat" for breakfast. I am also egg intolerant and have a hard time coming up with new ideas. This is another that allows me to feel like I am not missing out by watching my carbs!
 
Posted by DJ on Apr 05, 2014, 03:37 PM EST
I'm glad you enjoyed it, Carol! It's a very tasty little recipe, isn't it? ;)
 
Posted by Carol on Apr 05, 2014, 12:04 PM EST
Oh, my gosh! I just made this and ate it, or should I say inhaled it. Lol! With a little sugar free red raspberry preserves on top, can you say A-Mazing?
 
Posted by DJ on Mar 31, 2014, 12:09 PM EST
Kathy, I've said it before and I'll say it again. "A recipe is only a guide." Take an idea and make it yours. I'm glad you like it! :)
 
Posted by Kathy Cherry on Mar 30, 2014, 06:51 PM EST
I just made the "Mock Danish", it was quite tasty, however I did make a slight change in the recipe. I used 3 tsp. of sugar free sweetener (Splenda) instead of 2. I topped the Danish with a dollop of sugar free grape jelly, very nice indeed.
 
Posted by Johanna on Mar 30, 2014, 06:07 PM EST
The chia was amazing... I like the peanut butter idea too.
 
Posted by Susanne on Mar 20, 2014, 12:02 PM EST
Have you tried this adding a couple tablespoons of peanut butter to the egg mix? And then put jelly on afterwards...divine
 
Posted by DJ on Mar 12, 2014, 02:55 PM EST
What did you think, Johanna? Did you like it?
 
Posted by Johanna B on Mar 11, 2014, 08:27 AM EST
Chia? Mission accepted. I'll try it tomorrow since I just had it with the flax again this morning! I'm betting the crunch will be nice.
 
Posted by DJ on Mar 06, 2014, 01:08 PM EST
Fantastic, Johanna! Just out of curiosity ... have you ever thought about chia seeds? This is becoming my new flax! ;)
 
Posted by Johanna B on Mar 06, 2014, 08:50 AM EST
So I've made this for breakfast the past two cold winter days... With the addition of 2T of ground flax and a drizzle of maple syrup once it's done. It's reminiscent of cream of wheat or pancakes... Sooooo good!
 
Posted by DJ on Mar 05, 2014, 03:34 PM EST
Sounds interesting, Sue. I'd bet that's delicious!
 
Posted by Sue on Mar 03, 2014, 02:14 PM EST
I like a plop of butter on top the finished product! Yum!
 
Posted by Sue on Mar 03, 2014, 02:11 PM EST
I like a plop of butter on top the finished product! Yum!
 
Posted by DJ on Feb 23, 2014, 05:34 PM EST
Fantastic. Glad to hear it, Kari!
 
Posted by Kari on Feb 23, 2014, 02:54 PM EST
Thanks DJ! I love being the one making those "yummy noises" I will give it a shot with my apricot spread I think, thanks for the info! I ended up making your Cinnamon Roll muffin with the frosting and that satisfies my sweet tooth quite well.....As always thanks for all you do - you are sure helping this Type 1 Diabetic be better with food choices!!
 
Posted by DJ on Feb 22, 2014, 06:33 PM EST
Hi Kari, I've never baked it. I just have a funny feeling it wouldn't work, quite right. As I understand it, most people treat the batter more like a pancake and make something like a cross between a crepe and a pancake, then roll some jam into it and enjoy it that way. This is usually followed by sounds effects and yummy noises. I can only assume this is a delicious alternative. I wish you luck with it! :)
 
Posted by Kari on Feb 21, 2014, 10:32 PM EST
Hi DJ, I just found this recipe and sounds so yummy.....I am having a sweet tooth moment! But I do not have a microwave. have you ever baked it and if so what temp and time did you use?
 
Posted by DJ on Feb 08, 2014, 04:29 PM EST
Hi Eva. Lingonberries! :) I'm glad you enjoyed it. Definitely one of the most popular recipes for low-carbers out there!
 
Posted by Eva on Feb 08, 2014, 10:28 AM EST
I really don't like cheese, but decided to give this a try- it's fantastic!!! I ate it with- let's see, I don't know what Preiselbeeren are in English- kinda like cranberries. This will definately appear on my table at least once a week. Thanks for all the great recipes!
 
Posted by DJ on Jan 22, 2014, 06:15 PM EST
I'm glad you enjoyed it, Jaime! Thanks for letting us know! :)
 
Posted by Jaime Anderson on Jan 22, 2014, 05:53 PM EST
This is the first one minute muffin I've ever made and it was perfect. I'm so glad I tried it, the only change I made was spraying the inside of the coffee cup with Pam.
 
Posted by DJ on Jan 07, 2014, 08:53 PM EST
Hi Skersgirl, I just mean 'rotate'. If your microwave already does this, then ... do nothing but wait for the DING! To the person asking about doing this without a microwave ... I'm so sorry I never noticed your question. I know many people make the batter into something like a pancake. That's another common approach. I hope this helps!
 
Posted by Skersgirl on Jan 07, 2014, 08:29 PM EST
Quick Question By "turning" it in the microwave, does that mean flipping it? If my microwave rotates do I have to "turn" it? Can't wait to make this! Thanks for sharing!
 
Posted by Becky Lane on Dec 01, 2013, 11:14 AM EST
I cubed my cream cheese and dusted it with cinnamon and splenda before I nuked it. Then I mixed up 'frosting' with cream cheese, swerve and vanilla. Wow! Closest thing to a warm cinnamon roll I've had in months! Thanks!
 
Posted by Jazz on Sep 30, 2013, 08:26 PM EST
Ooh - just made this again with the addition of a heaping teaspoon of pumpkin puree and some pumpkin pie spices...maybe 1/4 tsp. I cooked for 1 minute on high and it's custard like - yummy! I have to tweak the flavor a bit more but a good start. Thanks again for your recipes DJ!
 
Posted by Robin on Sep 28, 2013, 10:45 PM EST
i don't use a microwave and I'm wondering if I could heat the ingredients in a saucepan?
 
Posted by DJ on Sep 23, 2013, 09:20 PM EST
Hi Jazz, Thanks for calling my attention to it. Fixed! (add it with the vanilla, salt and optional cinnamon) ... Sorry about that!
 
Posted by Jazz on Sep 23, 2013, 08:30 PM EST
Hi Dj - thanks for the recipe. It does not specify when to use the 2tsp sugar sub. Assume it is added to the batter before cooking and not just used as topping?
 
Posted by Unknown on Sep 18, 2013, 05:21 PM EST
I've made these for years - sometimes I throw it in the freezer to cool it off while I mix up a little sour cream, vanilla, splenda for a topping - reminds me of cheesecake. You can also try different flavorings to replace the vanilla, unsweetened cocoa powder (increase splenda to taste) for a flourless chocolate cake! So versatile!
 
Posted by Nancy on Sep 18, 2013, 12:59 PM EST
Don't forget that there are different "frosting" recipes out there to top this "Danish" with to make it even more cinnamon-bun like...??