Low-carb Danish skillet
- 1 1 large egglarge eggs
- 2⁄3 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
- Preheat the oven to 300°F (150°C).
- Separate the egg white from the egg yolk and put them in two different bowls.
- Add the cream cheese to the bowl with the egg yolk. Add the lemon zest, vanilla, and erythritol. Mix until smooth.
- 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.
- 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.
- Fold the egg yolks into the mixture using a silicone spatula.
- Sift in the almond flour and coconut flour and gently combine with the egg white mixture without deflating it.
- 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.
- Spoon the filling into the middle of the pancake and spread evenly, leaving about an inch (2.5 cm) on the sides.
- 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.
Completing the Danish
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
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