Gluten Free Cloud Bread Chocolate Danishes Recipe

by Carol Kicinski on March 8, 2018

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Gluten Free Cloud Bread Chocolate Danishes Recipe

I’ve come to the conclusion that any food with the word “cloud” in the name is going to be pretty amazing. You’ve got Berries & Clouds, Chocolate Cherry Cloud Cookies, and now this Gluten Free Cloud Bread Chocolate Danishes recipe.

Call it whimsical, heavenly, or just plain good – there’s just something about the light as air quality of these Danishes that will have you wanting more.

Since this recipe only uses six ingredients, I figure those ingredients should be high quality, which is why I use cage free eggs from Nature’s Yoke, organic cream cheese, a low glycemic sweetener, and as always, pure extract (not the artificial stuff!).

Give these a try and tell me they don’t put you on cloud nine!

Gluten Free Cloud Bread Chocolate Danish

Gluten Free Cloud Bread Chocolate Danishes Recipe


8 ounces cream cheese, at room temperature, divided
5 tablespoons erythritol or Swerve, divided
1 teaspoon pure vanilla extract
3 large cage-free eggs, separated
2 tablespoons unsweetened cocoa powder
¼ teaspoon cream of tartar


Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, stir together 6 ounces of the cream cheese with 1 tablespoon erythritol and the vanilla until smooth. Transfer to a plastic bag or pastry bag.

Beat the egg whites with the cream of tartar and 4 tablespoons erythritol until stiff peaks form. Beat in the cocoa powder.

Beat the egg yolks and remaining 2 ounces of cream cheese together until smooth. Take about ¼ of the egg whites and stir into the egg yolk mixture, then gently fold in the rest of the egg whites.

Spoon 6 mounds onto the prepared baking sheet. With the back of a spoon, flatten the mounds slightly and make a shallow indentation in the center of each. Pipe the cream cheese mixture into the center.

Bake for 30 minutes.


A gluten free recipe that makes 6.

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{ 2 comments… read them below or add one }

Gijzette March 8, 2018 at 12:32 pm

These sound amazing. Would I need to change the amount used if I substitute Stevia?


Carol Kicinski March 9, 2018 at 9:06 am

Hi Gijzette,
Erythritol and Swerve both measure cup-for-cup to sugar but Stevia is sweeter and so you’d use a lot less. You’d use 1/4 teaspoon Stevia (powder/granules) in place of each 1 tablespoon of erythritol called for in the recipe. Let me know how it comes out!


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