Gluten Free Cloud Bread Chocolate Danishes Recipe
Updated Feb 15, 2021, Published Mar 08, 2018
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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 Danishes Recipe
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 information is automatically calculated, so should only be used as an approximation.
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These sound amazing. Would I need to change the amount used if I substitute Stevia?
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
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
Hi Candie,
I’m not sure where the instructions are incomplete, it already says to beat the egg whites until stiff.
No matter how long I beat them, the peaks are still very soft. Any help?
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!