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Looking for a real treat you can enjoy any time of the day? This easy Keto Chocolate Skillet Danish is a must-try!
This recipe is based on my Low-Carb Blueberry Skillet Danish but this time I skipped the berries and used cacao powder in the cheesecake filling and the fluffy pancake base.
This chocolate version is like a cross between your favorite breakfast pastry, soufflé, omelet and pancake. We've got a light and fluffy base topped with creamy chocolate cheesecake topping and grated dark chocolate for that extra flavor and pretty effect. Delicious and guilt-free!
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 serve some chocolate coconut yogurt or cream on top.
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).
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Hands-on Overall
Serving size 1/2 pancake
Nutritional values (per serving, 1/2 pancake)
Net carbs8 grams
Protein19.7 grams
Fat46.2 grams
Calories491 kcal
Calories from carbs 6%, protein 15%, fat 79%
Total carbs11.8 gramsFiber3.8 gramsSugars5.4 gramsSaturated fat22.4 gramsSodium336 mg(15% RDA)Magnesium83 mg(21% RDA)Potassium394 mg(20% 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). To make the filling, separate the egg whites from the egg yolks. To a mixing bowl add the cream cheese, 1 egg yolk, vanilla, 3 tbsp sweetener (Erythritol, Swerve or Allulose) and 1 tbsp cacao powder.
- Whisk to combine until smooth and creamy.
- 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 3 tablespoons of sweetener. Keep beating until stiff peaks form.
- Fold the remaining 2 egg yolks into the mixture using a spatula.
- Sift in the almond flour and cacao powder. (Check recipe tips for nut-free options.)
- Gently combine with the egg white mixture without deflating it.
- 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.
- 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 and sprinkle with grated dark chocolate. 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.
Ingredient nutritional breakdown (per serving, 1/2 pancake)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream cheese, soft (full-fat) |
| 2.6 g | 5.6 g | 22.4 g | 196 kcal |
| Egg yolk, fresh |
| 0.3 g | 1.3 g | 2.3 g | 27 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
| Egg white, fresh |
| 0.4 g | 5.4 g | 0.1 g | 26 kcal |
| Egg yolk, 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) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 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 |
| Total per serving, 1/2 pancake |
| 8 g | 19.7 g | 46.2 g | 491 kcal |
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