Introducing an egg fast friendly keto cheese danish with just 1 gram carb. The recipe combines a cloud bread pastry and a sweet cream cheese filling. It’s a treat that even those on a very strict ketogenic diet can enjoy.
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.
Using cloud bread for a keto danish
When following an egg fast, I always make a batch of cloud bread. The rolls are perfect for making sandwiches while egg fasting.
Because cloud bread is so light and airy, I thought it would make a great low carb cheese danish. With a few tweaks, this keto pastry was born. Not only is it very low in carbs, but it’s egg fast friendly too!
Steps to make the cheese danish low carb
First you’ll make the pastry mixture then top each batter mound with a sweet cream cheese filling. Then they bake in the oven until golden brown.
Egg based pastry
- Separate the egg whites and yolks into two different mixing bowls.
- Add liquid sweetener, cream cheese, and whey protein powder to the yolks. Coconut flour can also be added for a more cake-like texture.
- Mix the yolk ingredients together until smooth.
- Whip the egg whites with cream of tartar until stiff peaks form.
- Gently folk the yolk mixture into the beaten whites. Set aside.
Cream cheese filling
- Stir together cream cheese with liquid vanilla sweetener and optional egg yolk.
- Transfer mixture to a pastry bag or plastic baggie with a hole cut in a corner.
Forming and baking each keto cheese danish
- Spoon 12 even mounds of the egg mixture onto two parchment lined baking pans.
- Flatten each mound slightly, if needed.
- Pipe the cream cheese mixture evenly between the mounds.
- Bake at 325°F for about 30 minutes or until golden.
- Allow the pastry to cool slightly then transfer to a baking rack to cool completely.
That’s all there is to it!
Because there no sugar to act as a preservative, storing these keto pastries in the refrigerator is recommended. They should be fine for up to a couple weeks if covered.
They can also be placed in the freezer for up to 3 months. You’ll just want to thaw them in the refrigerator before serving.
Notes on the ingredients
To provide the best texture with minimal carbs, unflavored whey protein powder is used along with a small amount of coconut flour. And a liquid sweetener extract is used to sweeten the pastry.
Since whey protein is a primary component in Soul Bread, I used it instead of coconut or almond flour. This keeps total carbs to only 1.1g for each low carb cloud bread cheese danish.
I didn’t have much time to experiment with this recipe. But, I may try just a little coconut flour next time and a bit of baking soda.
The coconut flour and baking soda may give the pastry a better texture. But I tried to keep the recipe as simple as possible as well as egg fast friendly.
Using eggs as the main component rather than low carb flours really cuts back on total carbs. With this cloud bread cheese danish recipe, I can easily eat two danishes and not overdo my total carb count.
More morning treats
If you enjoy having a cup of coffee or tea with something sweet, here’s a few more sweet low carb breakfast ideas:
Cloud Bread Cheese Danish
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.
Recipe Video (Click on Image to Play)
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
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.
Serving: 43g | Calories: 120kcal | Carbohydrates: 1.1g | Protein: 5.4g | Fat: 10.7g | Saturated Fat: 6.2g | Cholesterol: 88mg | Sodium: 101mg
Net Carbs: 1.1 g | % Carbs: 3.6 % | % Protein: 17.7 % | % Fat: 78.7 %
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Originally Published: April 25, 2016… Last Updated: May 7, 2020