Keto Cheese Danish with Cloud Bread Pastry

When I was working a corporate job, morning meetings often included pastries. I used to enjoy the light and flaky danishes. That’s why I experimented to see how I could make a keto friendly recipe.

I’ve seen a lot of people use mozzarella dough for pastry. But I wanted an egg fast friendly recipe with minimal carbs. So I created a keto cheese danish by modifying a simple keto cloud bread recipe.

You may be wondering about the taste and texture. The low carb pastry is light and fluffy with just the right amount of sweetness. And the cream cheese center adds a nice cheesecake flavor.

Keto Cheese Danish with Cloud Bread Pastry

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Recipe by lowcarbyum Course: Bread, Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

An egg fast friendly cloud bread cheese danish recipe that’s super low in total carbs. It’s a nice low carb treat to enjoy any time of day

Ingredients

  • Cream Cheese Filling
  • 8 ounces cream cheese softened

  • 1/2 teaspoon vanilla stevia drops for filling (can be adjusted to taste, see notes for alternative)

  • 1 egg yolk optional

  • Base Egg Dough:
  • 4 eggs divided

  • 1/4 teaspoon vanilla stevia drops for dough (can be adjusted to taste, see notes for alternative)

  • 3 ounces cream cheese softened

  • 1/4 cup unflavored whey protein

  • 1 tablespoon coconut flour optional

  • 1/2 teaspoon cream of tartar

Directions

  • Preheat oven to 325F. Line two baking sheets with parchment paper.
  • In medium bowl, stir together 8 ounces cream cheese and vanilla stevia (and egg yolk, if using). Transfer to plastic bag or pastry bag.
  • Separate egg whites and yolks into separate mixing bowls.
  • Add stevia, 3 ounces cream cheese and whey protein to yolks. Stir in optional coconut flour, if using. Mix until smooth.
  • Whip eggs whites with cream of tartar until stiff peaks form.
  • Gently fold yolk mixture into beaten whites. This is done by cutting into the mixture several times with a rubber spatula and very gently turn the spatula each time being very careful not to flatten the beaten egg whites. (tips for folding)
  • Spoon 6 mounds of the egg batter onto each prepared baking sheets (12 mounds total). Flatten each mound slightly.
  • Pipe sweetened cream cheese onto the center of each batter circle.
  • Bake at 325°F for 30 minutes.

Notes

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