The Famous Mock Danish

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

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!


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 Danish
Net Carbs
2 ounces (56.75g) regular cream cheese (not low-fat)
1 large (50g) egg
2 tsp (10g) ‘Swerve’ or other sugar replacement
1/2 tsp (2g) vanilla extract
dash salt
dash cinnamon (optional)
Grand Totals (of 1 servings):
Totals Per Serving:
2.7 g

The Famous Mock Danish

The Famous Mock Danish

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Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes
Servings: 1 Servings
Author: DJ Foodie



  • In a small bowl, microwave the cream cheese for 15 seconds or less; just long enough to soften it.
  • Add the egg and combine the two ingredients with a spatula until smooth.
  • 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.
  • 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.
  • 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 …

68 thoughts on “The Famous Mock Danish”

  1. Don’t forget that there are different "frosting" recipes out there to top this "Danish" with to make it even more cinnamon-bun like…??

  2. 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!

  3. 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?

  4. Hi Jazz, Thanks for calling my attention to it. Fixed! (add it with the vanilla, salt and optional cinnamon) … Sorry about that!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. Hi Eva. Lingonberries! ๐Ÿ™‚ I’m glad you enjoyed it. Definitely one of the most popular recipes for low-carbers out there!

  12. 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?

  13. 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! ๐Ÿ™‚

  14. 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!!

  15. 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!

  16. Fantastic, Johanna! Just out of curiosity … have you ever thought about chia seeds? This is becoming my new flax! ๐Ÿ˜‰

  17. 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.

  18. Have you tried this adding a couple tablespoons of peanut butter to the egg mix? And then put jelly on afterwards…divine

  19. 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.

  20. 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! ๐Ÿ™‚

  21. 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?

  22. 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!

  23. Ok, maybe this is a silly question, but when you say "turning halfway through" do you mean turning the Danish over in the bowl as in flipping it, or rotating the bowl itself (for those whose microwaves don’t have turntables)?

  24. Wow! I must say that when I turned mine out onto the plate, I questioned if I were going to eat this. I don’t own a ramekin so I used an oversized teacup and it came out in 3 pieces. But when i put it in my mouth it was love at first bite!! Just wish I had some fruit to top it with, but it reminds me of French toast so I drizzled a little sugar free syrup on it. YUM! My 1 year old LOVED it. This will be a morning staple!!

  25. Laura: My microwave rotates, but not all of them do. The idea is to rotate it, as it cooks. Sorry if that?s poorly worded.

    Brooke: I?m glad you enjoyed it! I agree ? it?s not much to look at. Most of them that I?ve seen look like some kind of bizarre coagulated smudge. At the very least, mine kind of looks like a clean, new sponge! Point being ? looks can often be deceiving. This is a super delicious little treat, ugly or not! I?m happy you took the plunge! ๐Ÿ™‚

  26. Thank you for sharing this awesome recipe!
    It is easy, delicious and filling! I will be having this for
    breakfast at least once a week!

  27. This looks so good! However, I do not like/own a microwave. Could I place it in the oven and if so how long should I bake it for? Txu.

  28. This was awesome! I thought I liked it warm but I LOVED it cold with a spritz of Reddi Whip and sprinkle of cinnamon. Thank you so much! I’m a teacher and when school starts, I’ll probably make five of these on Sunday nights for the week! Thanks!

  29. Marie: I?ve never tried these in an oven. Most people, as I understand it, treat the batter more like pancake batter. They cook them in a pan, getting a little color on them, then they put jam in them and fold them up a bit like a warm taco shell and eat them that way. I?ve never tried it, but this seems to be the common non-microwave alternative. <br /><br />

    Unknown: I?m glad you liked it! Does Reddi-Whip make a sugar free variety? That would be pretty cool! ๐Ÿ™‚

  30. Karen … it’ll probably tighten it up a twinge and add a touch of chocolatey goodness! I might suggest mixing your powdered cocoa with a powdered sweetener before adding it to the wet ingredients. Cocoa powder loves to clump. Mixing with the sweetener will help it mix in. Good luck and … report back!

  31. I added some flax seed to get some fiber… And melted a tbsp of butter with a little cinnamon and stevia for the top… Yum ๐Ÿ™‚

  32. I just made your famous "Mock Danish" and I loved it!! Had one with cinnamon mixed in and topped with just butter and another without the cinnamon and topped with Nature’s Hollow SugarFree Mountain Berry. I was in heaven. Thanks DJ Foodie! You ROCK!!

  33. I just had to tell you about my changes to this awesome little danish. I add 1-1 1/2 teaspoons of almond flour OR 1/2 teaspoon coconut flour. I also add 1/2 teaspoon of lemon or 1/2 teaspoon lime juice. Lemon goes better with the almond flour and lime goes so good with the coconut. I use fresh berries to go on top! I eat it with 2 slices of uncured organic bacon from the health food store(everything we get is organic, grassfeed, no hormone/antibiotic, pesticides… Such an AMAZING brekkie!! thank you!

  34. Christine, thrilled to see you posting over here ? while also enjoying a CLASSIC style Mock Danish. YAY! Also ? YOU rock! ๐Ÿ˜‰ <br /><br />

    Karen, that sounds awesome. I?m guessing it adds just a bit of extra structure ? giving you a SUPER creamy muffin like thing. I?ll bet its divine! Post back with a cocoa powder update!

  35. Totes yummy! I only had the 1/3-less fat cream cheese on hand, and it was still awesome. Thoughts for next time–add the 1/2 tsp coconut flour for a bit more of a bread-like texture…and also make a larger batch in my whoopie pie pan (when it arrives from Amazon) and bake them in the oven for browning. Will let you know how it works! I also like the pancake-style crepe idea.

  36. Tried this today with a cup of tea. I felt like I wanted a luxurious treat and this worked! It was better cool than warm, and a dollup of sugar-free blueberry jam was pefect. When warm, it looks like some kind of egg recipe mistake. I found it a touch salty even though I didn’t add any salt, and I added only one and a half teaspoons of sweetener since I’m not a fan of really sweet things, but I think the full 2 teaspoons would have been better. Overall, it was totally satisfying and very easy. Thank you so much for this delightful new recipe! It gets boring eating the same things all the time so this is very welcome.

  37. Ellen, over the weekend, I baked some Lemon-Blueberry Muffins and … was curious about something. So, I put "half" the batter in each muffin cup, then put about 2 tbsp of mock danish batter there and then topped it off with the other half of batter. Wow, was it ever good! It added some nice texture and moisture. A great recipe!

  38. I’d love more guidance on how to do this without a microwave. I tried doing it in a pan on the stove top, pancake style, and the bottom burned before it was setup enough to do anything with. What heat do you use on the stove? Do you grease your pan? Any other suggestions or tips. I’d be willing to use the oven too… I just hate the microwave, especially for eggs.

  39. Hi Clipnocky! I’ve personally never tried this on the stove, but … I would use some kind of fat (probably butter) in the pan. I would use a non-stick pan and give it some slow time over a fairly low to medium-low temperature. You can also do a tester and just make a tiny one to see if the temperature of the stove is working. If it’s burning … turn the temperature down and try again. My suggestion would be to start low … give it some time and then slowly raise the temperature of it’s clearly taking too long to color, while still cooking through. These tips will work, but … again … I haven’t tried it. The suggestion to do this stems from many anecdotes that I’ve heard over the years. I hope this helps! ๐Ÿ™‚

  40. So for the life of me I could not get it smooth ๐Ÿ™ Was really looking forward to this. I made sure I warmed the cream cheese and it was smooth before adding the egg. Any other tips? I made it twice this morning and both were inedible.
    —Reply posted by Cheryl on 5/25/2015
    When I had trouble with the cream cheese not mixing in, I put the mix in a tall glass and used my stick mixer–my brand new toy! It had no trouble smoothing it right out! Yum!

  41. KLO, no tips, really ? I know that the first time I made it, it was also lumpy. When you warm it ? it should be WARM ? and the consistency of like a mayonnaise. I didn?t do that, thinking ?room temperature? would be enough. It wasn?t. Use a room temperature egg and make sure the cream cheese is warm (borderline hot) and super soft and smooth ? and then mix it up. If that doesn?t work, then ? I can really say is ? you didn?t mix it long enough? Just a guess ? I?m not certain what to suggest from there. I hope one of those thoughts helped. <br /><br />

    Marsha ? sounds good!

  42. If your cream cheese is coming out lumpy, try using the whisk attachment on an electric mixer or stick blender. You should be able to throw everything together and whisk it until it’s smooth, but if you’re still having problems, whisk the cream cheese by itself until it’s smooth, then add the rest of the ingredients. This should solve any lumpiness issues in just a few seconds.

  43. Can it be cooked in regular oven.  I’m no fan of using the microwave
    —Reply posted by DJ on 1/7/2015
    Hi Linda, I’ve never tried, but something tells me they’d be brittle and dry. I’ve heard MANY people say they use the batter like pancake batter and fry it in a pan, then slather it with jam, roll and eat! I’d suggest going that route. Sounds far more appropriate. Let us know how it turns out!

  44. Wonderful treat for breatfast this morning.  It came out perfectly the first time.  I baked it in a soup mug and it looked just like the picture on my plate.  My own little tweak was to use 1/4 tsp pure orange extract and 1/4 tsp vanilla.  Oh my goodness!!  Delicious with a pat of butter melted on top.  The second one will have a little cinnamon as well.
    —Reply posted by DJ on 2/9/2015
    No problem, whatsoever! Thank you for clarifying!
    —Reply posted by Marilyn on 2/9/2015
    Sorry D.J., I used the wrong word – I nuked it just like you instructed. Guess that shows how used to “baking” in the microwave I am. I got realy good at it years ago when our oven was on the fritz for several months and I used alternate methods to cook for my family, including the microwave.
    —Reply posted by DJ on 2/6/2015
    I’m glad you enjoyed it. Also, I’m curious, you say you baked it. Do you mind sharing for how long and if you did anything special? I’d always worried this would dry it out and have always warned people against it, but if you’ve done it … to positive results, I’d love to know about it. Thanks! ๐Ÿ™‚

  45. I make this almost every day! I see comments about how people can’t get it smooth but I like it best with little bits of cheese still intact! I microwave it for 2 min and haven’t tried it with the cinnamon, just the sugar free jam!

    —Reply posted by DJ on 2/24/2015
    LOL! That’s funny. As soon as I read that, I thought about one of my personal favorites, growing up. Cream of Wheat. While I obviously can’t eat it any more (in fact, I don’t even know if it still exists … although, I assume it does) … it wasn’t done right, or well if it wasn’t full of these large clusters of soft wheat boulders. YUM! We all have our things! ๐Ÿ™‚

  46. DJ, I tried this recipe and just love it. Looking at the nutritional information posted along with your recipe, it shows only 2.2 grams of carbs in 2 ounces of cream cheese. I checked my cream cheese package and it states there are 2 grams of carbs per ounce. I happened to have 2 different types of cream cheese in my refrigerator and they both show 2 grams carbs per ounce. Confused!!
    —Reply posted by Kim on 2/26/2015
    Okay DJ ๐Ÿ™‚ You’re the best!!
    —Reply posted by DJ on 2/25/2015
    Hi Kim, I’m unable to account for every brand and product out there. What I do is use the USDA database, which tends to be a general ballpark average. I am occasionally wrong, or a typo makes it in there, but I just double checked and according to the USDA, a standard cup of cream cheese, weighing 232 grams is 9 carbs. This is just a hair over 8 ounces. This suggests about 1.1 carbs per ounce, or 2.2 carbs for 2 ounces. My hunch is that you’re using a low-fat or non-fat cream cheese, which has a higher carb count. If you’re using full fat cream cheese, then … I have no explanation other than to say that the USDA would disagree with those numbers. Between you and I, I’m not sure which is correct … and I doubt any of them do, either. It’s hard to know the macronutrients for everything. I doubt there’s any one or any system that has it right, right across the board. Just trust the overall averages and you’ll be ok. Some of the time they’ll be in your favor, some of the time they won’t, but … on the average … it’s about what it should be. I hope this helps! ๐Ÿ˜€

  47. I just tried this…and mine come out looking like scrambled eggs in a bowl lol…maybe my cream cheese wasnt smooth enough..I will try the whisk next time
    —Reply posted by DJ on 3/19/2015
    Hi Christy, it really is imperative to have a nice warm cream cheese at the beginning and really perfectly blend the cheese in with the eggs before the final nuke. This also happened to me, the first time. The cream cheese, when warm, is almost like mayonnaise. It’s VERY soft and easy to mix into the eggs. Anything short of that texture is going to wind up a bit weird and lumpy. I hope this helps!

  48. I just made this and the biggest issue is, I want to make another.  It was very good and thank you for making the recipe available to us.  I don’t have cocoa now, but, when I buy some I’m going to mix it and see if I can get something chocolate!  This was excellent and I will stop my post now as I’m making another
    —Reply posted by DJ on 3/19/2015
    YAY! Glad you liked it! Just … you know … keep in mind that there IS such a thing as too much of a good thing. Don’t burn out on ’em! ๐Ÿ˜‰

  49. How much cocoa should be added to make the chocolate version?
    —Reply posted by DJ on 10/18/2015
    Hi Melinda, I would suggest about a heaping teaspoon of unsweetened cocoa powder. I might also suggest adding a twinge more sweetener, to balance out the bitter. I hope this helps! ๐Ÿ™‚

  50. i melted another ounce of cream cheese and mixed that with swerve to taste, and dropped in the middle before cooking.  Delicious!  Came out perfect with a soft cream cheese center!

  51. i melted another ounce of cream cheese and mixed that with swerve to taste, and dropped in the middle before cooking. &nbsp;Delicious! &nbsp;Came out perfect with a soft cream cheese center!
    —Reply posted by DJ on 1/9/2016
    MMMmmm … like a true Danish. Clever idea! ๐Ÿ™‚

  52. i just found this recipe. I’ve been missing out! 

    An add in that I did was a put 1 tbsp of no sugar added cherry pie filling in the middle before cooking. My total carb count went to 7, but I enjoyed it for breakfast.

    Thanks for the recipe! 

    —Reply posted by DJ on 3/8/2016
    YUM! No worries as long as you’re counting … and clearly you are. Keep it up! ๐Ÿ™‚

  53. 10 carbs for Swerve? That’s ridiculous. I just use liquid sweetener which is carb-free!! Makes this a great Atkins induction food.
    —Reply posted by DJ on 6/2/2016
    Hi Victoria, Swerve is made from ingredients that do not impact blood sugars. While it’s 10 carbs, none of them are IMPACT carbs. The impact is the same as it would be with the liquid sweetener. Sorry for the confusion!

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