Golden, flaky heart-shaped pastries filled with a creamy cheesecake center and topped with glossy strawberries, these sugar-free strawberry Danish hearts are the perfect bakery-style treat made completely without added sugar. They’re elegant enough for special occasions and simple enough to enjoy anytime you crave something sweet yet mindful.
Why You’ll Love This Recipe
These sugar-free strawberry Danish hearts are a beautiful balance of texture and flavor. The low-carb laminated dough bakes up tender and lightly crisp, while the rich cream cheese filling adds a luscious, creamy center. Fresh strawberries and a sugar-free glaze create a naturally sweet topping that feels indulgent without the sugar overload.
You’ll love that this recipe:
Is completely sugar-free and low in carbohydrates
Uses almond flour for a tender, bakery-style texture
Has a creamy cheesecake-style filling
Makes a stunning presentation for holidays or gatherings
Can be prepared ahead of time
Satisfies sweet cravings without refined sugar
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Low-Carb Laminated Danish Dough
1 3/4 cups almond flour
1/4 cup coconut flour
1/4 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
2 large eggs
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 cup fresh strawberries, finely diced
2 tablespoons sugar-free strawberry preserves
1 tablespoon lemon juice
1 tablespoon powdered sugar-free sweetener
Egg Wash
1 egg
1 tablespoon heavy cream
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, granulated sugar-free sweetener, baking powder, and salt.
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract. Add this to the flour mixture and stir until a soft dough forms.
Place the dough between two sheets of parchment paper and roll it into a rectangle about 1/4 inch thick. Fold it in thirds like a letter, rotate, and roll again. Repeat this folding process two more times to create light layers.
Roll the dough to about 1/4 inch thickness. Using a heart-shaped cutter, cut out 12 hearts. For half of them, cut a smaller heart in the center to create a border frame.
Place the solid hearts on the prepared baking sheet. Brush edges lightly with egg wash, then place the heart frames on top, pressing gently to seal.
In a bowl, beat together cream cheese, powdered sweetener, egg yolk, vanilla extract, and heavy cream until smooth and creamy.
Spoon the cream cheese filling into the center of each heart.
In a small bowl, mix diced strawberries, sugar-free preserves, lemon juice, and powdered sweetener. Spoon a small amount over the cream cheese filling.
Brush the outer edges of the pastry with egg wash.
Bake for 18–22 minutes, or until golden around the edges and set in the center.
Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Servings and timing
Servings: 6 (1 heart per serving)
Prep time: 25 minutes
Chill and shaping time: 15 minutes
Bake time: 18–22 minutes
Total time: Approximately 1 hour
Each heart is rich and satisfying, making it the perfect individual portion.
Variations
Chocolate Strawberry Danish
Add 1 tablespoon unsweetened cocoa powder to the cream cheese filling and sprinkle a few sugar-free dark chocolate chips on top before baking.
Raspberry Version
Replace strawberries with fresh raspberries and use sugar-free raspberry preserves.
Lemon Cream Cheese
Add 1 teaspoon lemon zest to the cream cheese filling for a bright citrus flavor.
Nutty Crunch
Sprinkle sliced almonds around the edges before baking for added texture.
Mini Danish Bites
Use a smaller heart cutter and reduce baking time to 14–16 minutes for bite-sized pastries.
Storage/Reheating
Storage
Store cooled Danish hearts in an airtight container in the refrigerator for up to 4 days.
Freezing
Wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Reheat in a 300°F (150°C) oven for 5–8 minutes to restore crispness. Avoid microwaving for too long, as it may soften the pastry layers.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to prevent excess moisture from making the pastry soggy.
What sweetener works best?
A monk fruit and erythritol blend provides the most balanced sweetness without aftertaste.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it wrapped in the refrigerator.
Why is my dough sticky?
Almond flour dough can be softer than traditional dough. Chill it for 20–30 minutes if needed before rolling.
Can I skip the folding process?
The folding helps create light layers. Skipping it will still work, but the texture will be more biscuit-like.
How do I prevent the filling from leaking?
Avoid overfilling and make sure the edges are sealed well with egg wash.
Can I make this dairy-free?
You may substitute dairy-free cream cheese and butter alternatives, though texture may vary slightly.
Is this recipe keto-friendly?
Yes, it is low in carbohydrates and contains no added sugar, making it suitable for a keto lifestyle.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches if necessary.
How do I know when they’re done baking?
The edges should be golden brown, and the filling should appear set without jiggling excessively.
Conclusion
These sugar-free strawberry Danish hearts deliver everything you love about bakery pastries—flaky layers, creamy filling, and bright fruit flavor—without refined sugar. They’re visually stunning, satisfyingly rich, and surprisingly simple to prepare at home. Whether you’re celebrating a special occasion or just treating yourself, this recipe offers a mindful way to enjoy a classic favorite.
These Sugar-Free Strawberry Danish Hearts are golden, flaky pastries filled with a creamy cheesecake center and topped with fresh strawberries and sugar-free glaze. Made with almond flour and no added sugar, they’re a low-carb, elegant treat perfect for special occasions or mindful indulgence.
Ingredients
Low-Carb Laminated Danish Dough:
1 3/4 cups almond flour
1/4 cup coconut flour
1/4 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
2 large eggs
2 tablespoons heavy cream
1 teaspoon vanilla extract
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup powdered sugar-free sweetener
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon heavy cream
Strawberry Topping:
1 cup fresh strawberries, finely diced
2 tablespoons sugar-free strawberry preserves
1 tablespoon lemon juice
1 tablespoon powdered sugar-free sweetener
Egg Wash:
1 egg
1 tablespoon heavy cream
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine almond flour, coconut flour, sweetener, baking powder, and salt in a bowl.
Cut cold butter into the dry ingredients until mixture resembles coarse crumbs.
Whisk eggs, heavy cream, and vanilla extract together. Add to flour mixture and mix until a soft dough forms.
Roll dough between parchment sheets to 1/4-inch thickness. Fold into thirds, rotate, and roll again. Repeat folding process two more times.
Roll dough to 1/4-inch thickness. Cut 12 heart shapes. Cut smaller heart centers from half to create frames.
Place solid hearts on baking sheet. Brush edges with egg wash and top with heart frames, pressing gently to seal.
Beat cream cheese, powdered sweetener, egg yolk, vanilla, and heavy cream until smooth.
Spoon filling into the center of each heart.
Mix strawberries, preserves, lemon juice, and sweetener. Spoon a small amount over the filling.
Brush outer pastry edges with egg wash.
Bake 18–22 minutes until golden and filling is set.
Cool 10 minutes on baking sheet, then transfer to wire rack.
Notes
Chill dough for 20–30 minutes if too soft to handle.
Avoid overfilling to prevent leakage.
Store refrigerated in an airtight container for up to 4 days.
Reheat in a 300°F oven for 5–8 minutes to restore crispness.
