Keto Jelly Danish

5 Stars (1 Reviews) 2 Comments

Soft and fluffy low carb pastry filled with a fruit jelly. These Keto Danishes are perfect for breakfast or a brunch.

Whether you are attending a brunch or it’s just another day at the office, you can easily find yourself surrounded by delicious carb-heavy pastries and donuts. Instead of giving into temptation, make a keto danish! Just like my Keto Krispie Kreme Donuts, Cream Cheese Danishes and Gooey Low Carb Cinnamon Rolls, these puff pastry wonders will kick those cravings to the curb!

a silver baking tray with two big jelly filled danishes on top

The perfect morning is a freshly baked pastry and a cup of hot coffee. And these jelly danishes go hand-in-hand with a freshly pot of coffee. If you are looking for a soft, fluffy keto danish filled with a vibrantly colored jelly, you found your low carb recipe.

a plate with lemon and cherry filled danishes topped with icing

Keto Danish Recipe Video

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Keto Pastry Dough Ingredients

Sugar Free Jelly Filling Ingredients

Sugar Free Icing Ingredients

Keto Jelly Danish Directions

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a bite out of a jelly danish in front of a coffee cup

Keto Pastry Bread

Traditional danish recipes are made from puff pastry which is laminated yeast-leavened dough that creates a layered texture and flaky pastry.

Since we aren’t use all-purpose flour or any gluten containing flour and this low carb danish recipe don’t contain yeast, we have to rely on keto science to get a fluffy pastry bread.

The protein from egg whites and protein powder will help to provide a stable matrix to puff up the dough and create a light and airy texture. Don’t get me wrong, this won’t replace the flaky, crust of a sugar filled pastry but it does the trick for satisfying those danish cravings.

Other keto recipes will use melted mozzarella cheese to give that stable matrix; however, that leaves your pastry with an underlying cheesy flavor. And cheese doesn’t really go with a sweet treat, unless it’s a cream cheese danish.

a baking tray with a red and yellow jelly danish on it

Bakery style sugar free jelly

Instead of using sugar free jam, this keto danish recipe creates a gel like filling that is exactly like what you would find in a bakery.

The sugar free jelly is easy to make and uses konjac gum to form a viscous jelly. The konjac gum is 100% fiber and provides zero net carbs to the recipe. Once combined with hot water, the jelly matrix forms. Keto sweetener, lemon juice, flavoring extract and food coloring is added to complete the flavor and appearance.

For this recipe, I create a lemon jelly danish and a cherry danish, but there are extracts for almost any flavor you can think of:

  • raspberry
  • banana
  • orange
  • strawberry


  • Protein powder – One option is to omit the protein powder, but it will affect the texture and appearance of your keto danish. It won’t puff up as much and will probably fall a little flatter. I haven’t tried it, but egg white powder and collagen may work as replacements.
  • Almond flour – If you are allergic to nuts, you can omit this ingredient as well but it doesn’t provide addition substance that gives this pastry a bread like consistency. Coconut flour or sunflower seed flour could be used. If using coconut flour, try using 2 teaspoons.
  • Konjac gum – Xanthan gum or agar may work as replacements but I haven’t tested these yet.
looking down to see a cup of black coffee and a baking tray with lemon and cherry danishes on it

Storage information

These sugar free danishes should be stored in an air tight container or bag at room temperature or the refrigerator for up to 3-4 days. Freezing is not recommended.

Nutritional information & Macros

Nutrition Information

Keto Jelly Danish

Servings: 10

Amount Per Serving
Calories 61
Fat 4.7g
Protein 3.9g
Total Carbs 0.7g
Net Carbs 0.5g

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  1. Looking to make this and take to a luncheon. I won’t have time to do all of the steps the same day.
    Can I mix this and bake the next day?
    Can these be frozen then baked?

    1. I would mix up the danish dough part first and bake them. Then the next day do the jelly and add it to the danish. I haven’t tried freezing them so I’m not sure how well they will hold up.

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