My recipe in the Low-Carbing Among Friends Cookbook Volume 3 page 301

Cream Cheese Danish

(not induction friendly)
1/4 cup Jennifer Eloff Gluten Free Bake Mix *see below
1 tsp baking powder
1/4 tsp xanthum gum
2  tbl splenda (or liquid equiv)
2 tbl brown sugar substitute *  see below
2 large eggs
1/2 cup shredded mozzarella or maybe a bit more to make sure the mix is thickish
2 tbl coconut oil or any cooking oil would work
1/4 cup chopped pecans or walnuts
1 tbl sugar free vanilla syrup
1 1/2 tsp vanilla extract

Mix well.
With a ice cream scoop I drop equal amount of the batter on non-stick foil on a baking pan or in a muffin top pan. Usually makes 4 good sized danishes

Cream cheese filling
1/4 cup cream cheese (softened)
1 tsp melted butter
2 tbl splenda (or liquid equivalent)
1/4 tsp vanilla
stir well dropping equal amounts in the center of each danish

Top with sliced almonds

Bake 350° for 12 to 14 minutes till golden brown

Frosting (optional)
2 tbl powder erythritol
1 tbl melted butter
2 tsp splenda (or liquid equiv)
Stir and put in sandwich baggie squeezing down into corner. Snip a tiny bit off the tip and squeeze in lines over the danish.

Per Serving: 222 Calories; 20.4g Fat; 6.6g  Protein; 6.6g net Carbohydrate;