Low-carb Danish skillet

Low-carb Danish skillet

Danish, soufflé, omelet, or pancake. There are many ways to describe this nutritious yet delicious low-carb treat. It’s a fluffy egg-based pastry with cheesecake filling and roasted strawberries. We call this heaven in a pan!

Low-carb Danish skillet

Danish, soufflé, omelet, or pancake. There are many ways to describe this nutritious yet delicious low-carb treat. It’s a fluffy egg-based pastry with cheesecake filling and roasted strawberries. We call this heaven in a pan!
USMetric
4 servingservings

Ingredients

Filling
  • 1 1 large egglarge eggs
  • 23 cup (5½ oz.) 160 ml (160 g) full-fat cream cheese, room temperatured
  • 1 tsp 1 tsp lemon zest
  • ½ tsp ½ tsp sugar-free vanilla extract
  • 2 tbsp 2 tbsp powdered erythritol
Pancake
  • 2 2 large egglarge eggs
  • ½ tsp ½ tsp lemon juice
  • 2 tbsp 2 tbsp powdered erythritol
  • 13 cup (113 oz.) 80 ml (38 g) almond flour
  • 2 tbsp 2 tbsp coconut flour
  • 1 tbsp 1 tbsp ghee or butter
  • 2 oz. 55 g fresh strawberries, sliced
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C).
  2. Filling

  3. Separate the egg white from the egg yolk and put them in two different bowls.
  4. Add the cream cheese to the bowl with the egg yolk. Add the lemon zest, vanilla, and erythritol. Mix until smooth.
  5. Pancake

  6. Separate the eggs and add the egg whites to the bowl with the egg white left over from the filling. Set aside the egg yolks using the shell as a little bowl.
  7. Add the lemon juice to the egg whites and start whisking using an electric mixer or a hand whisk, and add in the erythritol. Keep beating until stiff peaks form.
  8. Fold the egg yolks into the mixture using a silicone spatula.
  9. Sift in the almond flour and coconut flour and gently combine with the egg white mixture without deflating it.
  10. Grease an ovenproof 8" (20 cm) skillet with butter or ghee and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 min.
  11. Completing the Danish

  12. Spoon the filling into the middle of the pancake and spread evenly, leaving about an inch (2.5 cm) on the sides.
  13. Add the sliced strawberries, transfer the skillet to the oven, and bake for 20 minutes or until the pancake is golden and the filling is set. Optionally, dust with powdered sweetener before serving.

Tips

Need to cut the carb count? Swap the strawberries for blackberries or simply skip the fruit topping.

Store in the fridge for up to three days.

Recommended special equipment

Electric mixer.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "Keto Simple".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

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What did you think? Please share your thoughts in the comment section below!

4 comments

  1. DEBORAH
    So easy and so flavorful......loved this!
  2. Julie B
    I had blueberries on hand so i used those. It was good, easy to make. Ate some while warm. Will try some later when it’s cold.
  3. Lalita
    The recipe sound great. I am sensitive to erythritol. This recipe would have a tablespoon per serving. That amount would produce loose bowels for me. How little could I use?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    The recipe sound great. I am sensitive to erythritol. This recipe would have a tablespoon per serving. That amount would produce loose bowels for me. How little could I use?

    The amount of sweetener "needed" for the recipe will vary greatly based on personal taste. You could experiment with other low carb friendly sweeteners in its place though!
    https://www.dietdoctor.com/low-carb/keto/sweeteners

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