Keto Cloud Cheese Danish
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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:
- 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.
- 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.
- 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.
- While that is mixing, in another bowl, mix together the egg yolks and cream cheese. Then add sweetener, whey protein, and vanilla.
- 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.
- 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.
- Bake for 20-25 minutes. You want to take them out right as they are turning into a beautiful toasted color.
- 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
- 2 baking sheets
- parchment paper
- hand mixer or stand mixer
Ingredients
Cream Cheese Mixtures
- 8 ounces cream cheese softened
- 1/4 cup powdered sweetener I have only used Pyure Confectioner’s Blend
- 1/4 tsp vanilla
- 1 egg yolk egg yolk
Danish Base
- 4 egg seperated
- 1/2 tsp cream of tartar
- 3 ounces cream cheese softened
- 1/4 cup powdered sweetener I have only used Pyure Confectioner’s Blend
- 1/4 cup unflavored whey protein
- 1/4 tsp vanilla
Instructions
- 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.
- 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.
- 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.
- While that is mixing, in another bowl, mix together the egg yolks and cream cheese. Then add sweetener, whey protein, and vanilla.
- You are going to want to fold in the egg white mixture into the yolk mixture.
- 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.
- Bake for 20-25 minutes. You want to take them out right as they are turning into a beautiful toasted color.
- Let cool before handing. Enjoy!
Posted in Breakfasts, Desserts
17 Comments
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Hey, I'm Sam!
I've been following a ketogenic lifestyle for 4 years now and have never turned back. Join me as I share my Keto insight and cook my way through some of the most delicious low carb recipes this world has to offer! Learn More
Hi Sam, Do you know what the Nutritional Information is for the cloud danish and the brownies??
I dont. I havent added macros because they will depend on your ingredients. All brand are different macros so I strongly encourage you to track you ingredients if you need the macros as well 🙂
What can you use in place of whey?
I havent replaced the whey with anything else myself.
These are so delicious! My husband has T1D and treats like these are everything!! Question for you – how do you store them and re-heat? Thank you for this recipe, it’s a keeper!!!
We have been eating them from the fridge but 10 seconds in the microwave should do it! I am so glad he enjoyed them!!
I’m trying unflavored collagen. They’re in the oven now. But they came together nicely so as long as the taste works, this is what I will use.
I cant wait to hear if this worked well. Thank you Cecelia!
It was fabulous. Unflavored collagen was a good substitute! Use what you have!
My batter was too runny for them to stay in a round shape. They all kinda ran together, so not sure what I did wrong. I’ll try again…
Make sure you whip the egg whites, but NOT too much! I actually did this also and mine were a mess and it was from over mixing. I am sure the next time it will be PERFECT.
I would love to make these! Danishes used to be my favorite. Roughly how many carbs are in each?
About 1 carb each!
Will the vanilla flavored isopure work or does it have to be the unflavored one?
I am sure the vanilla would work nicely!
These are delicious!! So easy to make. I was inspired by one of Sam’s live demos to add a little Nature’s Hollow jam to some of mine, and they were equally amazing. Will definitely keep these in the rotation!
I am so glad you enjoyed them Ellie!