Follow us 148.4k
Danish, soufflé, omelet, or pancake — there are many ways to describe this easy keto breakfast meal. It’s a fluffy egg-based pastry with lemon cheesecake filling and blueberries. I call this heaven in a pan!
This skillet Danish is easy to make and tastes like freshly baked Danish pastry. It's one of those breakfast meals you'll want to make over and over again!
It's a remake of my Strawberry Skillet Danish, a tasty creation from my Keto Simple Cookbook which you can also find at Diet Doctor together with eight more recipes so make sure to check them out.
If you prefer a savory option instead, try my Keto Ham & Cheese Dutch Baby Pancake instead. It's just as delicious and high in protein, plus only contains 2 grams of net carbs per serving!
Recipe Tips
Can't eat dairy? If you need a dairy-free option, simply skip the cheese filling and use all of the egg yolks in the pancake batter, just like I did in my Keto Lemon Soufflé & Berry Pancake. You can then either add the blueberries into the pancake just before baking, or you can make a quick berry sauce to drizzle over the pancake once it's baked.
Can't eat nuts? You can make this recipe nut-free by using an extra 1 1/2 tbsp coconut flour (12 g/ 0.4 oz) instead of 1/3 cup almond flour (33 g/ 1.2 oz).
Similarly, if you need to make this recipe coconut-free, you can replace 2 tbsp coconut flour (16 g/ 0.6 oz) with 1/2 cup almond flour (50 g/ 1.8 oz).
Follow us 148.4k
Hands-on Overall
Serving size 1/2 pancake
Nutritional values (per 1/2 pancake)
Net carbs8.6 grams
Protein20.1 grams
Fat46.8 grams
Calories513 kcal
Calories from carbs 6%, protein 15%, fat 79%
Total carbs12.2 gramsFiber3.6 gramsSugars6.7 gramsSaturated fat23.1 gramsSodium337 mg(15% RDA)Magnesium63 mg(16% RDA)Potassium353 mg(18% EMR)
Ingredients (makes 2 servings)
Cheese filling:
Danish pancake:
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Separate the egg whites from the egg yolks.
- To make the filling: Combine the cream cheese with 1 egg yolk, fresh lemon zest, vanilla, and 2 tbsp sweetener (Erythritol, Swerve or Allulose).
- To make the pancake: To the bowl with the egg whites add the lemon juice (or use 1/4 tsp cream of tartar). Using an electric mixer or a hand whisk, start whisking the egg whites and add in the remaining 2 tablespoons of sweetener. Keep beating until stiff peaks form.
- Fold the remaining 2 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 (check recipe tips for nut-free options).
- Grease an ovenproof 8-inch (20-cm) skillet with ghee (or coconut oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Spoon the filling in the middle of the pancake and spread evenly, leaving about an inch (2.5 cm) on the sides.
- Add the blueberries (fresh or frozen), transfer the skillet to the oven, and bake for 20 to 25 minutes, until the pancake is golden and the filling is set.
- Optionally, dust with powdered sweetener. Eat warm or cold.
This recipe makes two regular breakfast servings or up to four dessert servings. Store in the fridge for up to 3 days.
Blueberry Skillet Danish
Step by Step
Ingredients
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Separate the egg whites from the egg yolks.
- To make the filling: Combine the cream cheese with 1 egg yolk, fresh lemon zest, vanilla, and 2 tbsp sweetener (Erythritol, Swerve or Allulose).
- To make the pancake: To the bowl with the egg whites add the lemon juice (or use 1/4 tsp cream of tartar). Using an electric mixer or a hand whisk, start whisking the egg whites and add in the remaining 2 tablespoons of sweetener. Keep beating until stiff peaks form.
- Fold the remaining 2 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 (check recipe tips for nut-free options).
- Grease an ovenproof 8-inch (20-cm) skillet with ghee (or coconut oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Spoon the filling in the middle of the pancake and spread evenly, leaving about an inch (2.5 cm) on the sides.
- Add the blueberries (fresh or frozen), transfer the skillet to the oven, and bake for 20 to 25 minutes, until the pancake is golden and the filling is set.
- Optionally, dust with powdered sweetener. Eat warm or cold.
This recipe makes two regular breakfast servings or up to four dessert servings. Store in the fridge for up to 3 days.
Nutrition (per serving, 1/2 pancake)
Calories513kcal
Net Carbs8.6g
Carbohydrates12.2g
Protein20.1g
Fat46.8g
Saturated Fat23.1g
Fiber3.6g
Sugar6.7g
Sodium337mg
Magnesium63mg
Potassium353mg
Detailed nutritional breakdown (per 1/2 pancake)
| Total per 1/2 pancake |
| 8.6 g | 20.1 g | 46.8 g | 513 kcal |
| Cream cheese, soft (full-fat) |
| 2.6 g | 5.6 g | 22.4 g | 196 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Egg, yolk, raw, fresh |
| 0.3 g | 1.3 g | 2.3 g | 27 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Egg white, fresh |
| 0.4 g | 5.4 g | 0.1 g | 26 kcal |
| Egg, yolk, raw, fresh |
| 0.6 g | 2.7 g | 4.5 g | 55 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.9 g | 1.4 g | 1.2 g | 29 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Blueberries, wild, frozen (unsweetened) |
| 1.3 g | 0.1 g | 0 g | 6 kcal |
Do you like this recipe? Share it with your friends!
