Keto Cloud Cheese Danish

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

I love anything that involves a cream cheese and pastries, and I had a craving for a big sweet, cream cheese danish this weekend. I know there are some amazing fat head dough recipes out there, however, they are heavy and very calorie dense. As someone that is trying to not over eat all the treats, I made a keto cloud cheese danish instead! These are light, airy, very easy to whip together, and were perfect for that cream cheese danish feel I have been missing, with out the heavy cheese of fat head dough and still keto friendly!

Cloud Bread

When I started my keto journey in 2016, cloud bread was all the rage! It is just a whipped mixture of eggs, cream of tarter, and cream cheese. They are really just THAT easy. They are a great bread replacement and very low calorie also.

Method

Whipping the cream of tartar and the egg whites together before combining all the ingredients is the secret that makes these light and fluffy. I have added whey protein to the basic Cloud bread recipe to add a little more body to the danish, which I think really added something nice with out adding carbs.

Ingredients

Cream Cheese Mixture:

-8 ounces of cream cheese, softened

-1 egg yolk (you won’t need this extra egg white but you could add it to the base if you don’t want to waste it)

-1/4 cup powdered sweetener, I have only used Pyure Confectioner’s Blend but I am sure others will work, adjust for sweetness

-1/4 tsp vanilla

Danish Base:

-4 eggs, separated

-1/2 tsp cream of tartar

-3 ounces cream cheese, softened

-1/4 cup powdered sweetener, I have only used Pyure Confectioner’s Blend but I am sure others will work, adjust for sweetness

-1/4 cup unflavored whey protein, this is what I use!

-1/4 tsp vanilla

Directions:

1. Pre-heat oven to 325 degrees. You will need two baking sheets lined with parchment paper. The danishes are large and only about 6 will fit. They spread so give them some space.
2. First, add cream cheese to a bowl and use a hand mixer to mix until smooth. Add sweetener and egg yolk and beat until it’s all mixed together well. You can do this by hand but you want to make sure it’s smooth. Then put the cream cheese into a baggie and cut the dip so you can pipe it into the danish base. I actually use the back of a spatula pipe the filling onto and then a knife to place it on top of the base. This helped a lot because the base is very airy and moves with the cream cheese.
3. In a stand mixer or with the hand mixer, beat the egg whites and cream of tartar until it forms stiff peaks. Should be able 2-3 minutes.
4. While that is mixing, in another bowl, mix together the egg yolks and cream cheese. Then add sweetener, whey protein, and vanilla.
5. You are going to want to fold in the egg white mixture into the yolk mixture. Here is a great resource on how to fold in egg whites.
6. Scoop out onto the parchment paper lined baking sheet. This is what they should look like after you have piped some cream cheese filling into each one or use the spatula trick I use above.
7. Bake for 20-25 minutes. You want to take them out right as they are turning into a beautiful toasted color.
8. Let cool before handing. Enjoy!

You could make a cream cheese, sweetener and heavy cream drizzle if you feel the need, but honestly, these are perfect exactly the way they are! I bet you cant eat just one.

equipment needed

• I really like using these Nordic Baker’s Sheets. They are great quality and I use them for so many things. Everything that goes in the oven, is on a Nordic Baker Sheet. This is a half sheet which is about the width of an oven, so make sure if you get the full size one it fits your oven!
• Whey protein really adds to the texture of these Danishes. They can be made with out the whey protein, but I have found I enjoy them more with whey protein.