Chocolate Cloud Bread Danish

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 Chocolate Cloud Bread Danish Recipe 2.jpg

 

4 from 4 votes
Chocolate Cloud Bread Danish
Print Recipe

Gluten Free Cloud Bread Chocolate Danishes Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 166kcal
Author: Carol Kicinski

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Gluten Free Cloud Bread Chocolate Danishes Recipe
Amount Per Serving
Calories 166 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Cholesterol 123mg41%
Sodium 153mg6%
Potassium 128mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 625IU13%
Calcium 52mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Cloud Bread Cocoa Cream Cheese Cream of Tartar Danishes Dessert Eggs Gluten-Free Gluten-Free Recipes Low Carb Pastry
0 shares
Previous Post

Gluten Free Authentic Pad Thai Recipe

Next Post

Boost your Coffee with Bone Broth Protein

  1. Gijzette
    March 8, 2018

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

    1. Carol Kicinski
      March 9, 2018

      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!
      xo,
      Carol

  2. Candie Schwartz
    March 20, 2020

    incomplete recipe when it comes to the instructions! If I could give this a zero I would. Egg whites need to be completely stiff and even then the cocoa powder turns them into water

    1. Carol Kicinski
      March 23, 2020

      Hi Candie,
      I’m not sure where the instructions are incomplete, it already says to beat the egg whites until stiff.

  3. Kyla Kennedy
    August 3, 2020

    No matter how long I beat them, the peaks are still very soft. Any help?

    1. Carol Kicinski
      August 4, 2020

      Hi Kyla,

      Check to make sure there are no parts of the yolk left in the whites. Also, are you using an electric mixer? If doing it by hand it might take a while – I suggest a stand mixer or a handheld electric mixer.

      Let me know how it goes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating