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Introducing an egg fast friendly keto cheese danish with just 1 gram carb. The recipe combines a cloud bread pastry and a sweet cream cheese filling. It’s a treat that even those on a very strict ketogenic diet can enjoy.
When I was working a corporate job, morning meetings often included pastries. I used to enjoy the light and flaky danishes. That’s why I experimented to see how I could make a keto friendly recipe.
I’ve seen a lot of people use mozzarella dough for pastry. But I wanted an egg fast friendly recipe with minimal carbs. So I created a keto cheese danish by modifying a simple keto cloud bread recipe.
You may be wondering about the taste and texture. The low carb pastry is light and fluffy with just the right amount of sweetness. And the cream cheese center adds a nice cheesecake flavor.
Using cloud bread for a keto danish
When following an egg fast, I always make a batch of cloud bread. The rolls are perfect for making sandwiches while egg fasting.
Because cloud bread is so light and airy, I thought it would make a great low carb cheese danish. With a few tweaks, this keto pastry was born. Not only is it very low in carbs, but it’s egg fast friendly too!
Steps to make the cheese danish low carb
First you’ll make the pastry mixture then top each batter mound with a sweet cream cheese filling. Then they bake in the oven until golden brown.
Egg based pastry
- Separate the egg whites and yolks into two different mixing bowls.
- Add liquid sweetener, cream cheese, and whey protein powder to the yolks. Coconut flour can also be added for a more cake-like texture.
- Mix the yolk ingredients together until smooth.
- Whip the egg whites with cream of tartar until stiff peaks form.
- Gently folk the yolk mixture into the beaten whites. Set aside.
Cream cheese filling
- Stir together cream cheese with liquid vanilla sweetener and optional egg yolk.
- Transfer mixture to a pastry bag or plastic baggie with a hole cut in a corner.
Forming and baking each keto cheese danish
- Spoon 12 even mounds of the egg mixture onto two parchment lined baking pans.
- Flatten each mound slightly, if needed.
- Pipe the cream cheese mixture evenly between the mounds.
- Bake at 325°F for about 30 minutes or until golden.
- Allow the pastry to cool slightly then transfer to a baking rack to cool completely.
That’s all there is to it!
Storing leftovers
Because there no sugar to act as a preservative, storing these keto pastries in the refrigerator is recommended. They should be fine for up to a couple weeks if covered.
They can also be placed in the freezer for up to 3 months. You’ll just want to thaw them in the refrigerator before serving.
Notes on the ingredients
To provide the best texture with minimal carbs, unflavored whey protein powder is used along with a small amount of coconut flour. And a liquid sweetener extract is used to sweeten the pastry.
Since whey protein is a primary component in Soul Bread, I used it instead of coconut or almond flour. This keeps total carbs to only 1.1g for each low carb cloud bread cheese danish.
The only safe sweeteners for me seem to be concentrated stevia and monk fruit extract. I’ve stocked up on those and will be experimenting with them more.
I didn’t have much time to experiment with this recipe. But, I may try just a little coconut flour next time and a bit of baking soda.
The coconut flour and baking soda may give the pastry a better texture. But I tried to keep the recipe as simple as possible as well as egg fast friendly.
Using eggs as the main component rather than low carb flours really cuts back on total carbs. With this cloud bread cheese danish recipe, I can easily eat two danishes and not overdo my total carb count.
More morning treats
If you enjoy having a cup of coffee or tea with something sweet, here’s a few more sweet low carb breakfast ideas:
- Fathead Cinnamon Rolls will make any morning feel extra special!
- Keto Scones are so simple to make and are so much healthier than regular pastries.
- Sugar Free Donuts will make you feel like you’re cheating.
- Coconut Flour Doughnuts have a subtle coconut flavor. Topping them with chocolate glaze makes them even more delicious.
- You may also want to try a Blueberry Cake Donut with the pink berry glaze topping.
- Lemon Pastries are so good, it’s hard to believe they are keto friendly.
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Cloud Bread Cheese Danish
Recipe Video (Click on Image to Play)
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/2 teaspoon vanilla stevia drops for filling (can be adjusted to taste, see notes for alternative)
- 1 egg yolk optional
Base Egg Dough:
- 4 eggs divided
- 1/4 teaspoon vanilla stevia drops for dough (can be adjusted to taste, see notes for alternative)
- 3 ounces cream cheese softened
- 1/4 cup unflavored whey protein
- 1 tablespoon coconut flour optional
- 1/2 teaspoon cream of tartar
Instructions
- Preheat oven to 325F. Line two baking sheets with parchment paper.
- In medium bowl, stir together 8 ounces cream cheese and vanilla stevia (and egg yolk, if using). Transfer to plastic bag or pastry bag.
- Separate egg whites and yolks into separate mixing bowls.
- Add stevia, 3 ounces cream cheese and whey protein to yolks. Stir in optional coconut flour, if using. Mix until smooth.
- Whip eggs whites with cream of tartar until stiff peaks form.
- Gently fold yolk mixture into beaten whites. This is done by cutting into the mixture several times with a rubber spatula and very gently turn the spatula each time being very careful not to flatten the beaten egg whites. (tips for folding)
- Spoon 6 mounds of the egg batter onto each prepared baking sheets (12 mounds total). Flatten each mound slightly.
- Pipe sweetened cream cheese onto the center of each batter circle.
- Bake at 325°F for 30 minutes.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Originally Published: April 25, 2016… Last Updated: May 7, 2020
Lisa McK
This looks great, can’t wait to try it. I have IBS so liquid stevia is one of the few sugar substitutes I can tolerate. I am looking forward to seeing more of your experiments.
lisa a
They looked beautiful, as good as a bakery would look texture wonderful . But the taste of the stevia was horrible! we ended up throwing them out. whist you would give some other sweeter options
Lisa MarcAurele
You can use any sweetener you prefer in the recipe. There’s a link to a sweetener conversion calculator in the recipe notes.
Eva Love
Lisa, I don’t have any vanilla stevia. What would you use to substitute? I have regular vanilla extract and I have liquid stevia, but I’m not sure what the measurements should be.
Lisa MarcAurele
You can just use the same amount of stevia and about half teaspoon or so of vanilla extract.
Karina Shecter
Absolutely delicious!!!
I needed to alter ingredients cause I dislike stevia taste
So I used powdered monk fruit /erithritol sweetener, added a few drops of vanilla ; adding both a bit at a time till I reached the cheesecake flavour I like
For the dough I used grass fed french vanilla whey protein & powdered monk fruit sweetener
All else exactly the same
Light , airy & oh so delicious
lisa
how much powder sweeter did u use
Lisa MarcAurele
You can see the notes for some approximate amounts of alternative sweetener to use.
Rosemary
I made the cloud bread cheese danish, it’s great! My only problem is I put it in my convection oven at 325 and in 15 minutes they were done a little too brown, not burnt just browner. If I had left them 30 minutes they would have burnt, any ideas? Thanks Rosemary
Lisa MarcAurele
For a convection oven, the temperature should always be adjusted 25°F less. But in general, oven temperatures can vary so it’s best to keep an eye on them and take them out when they reach the desired browning.
Kim
Should the eggs be cold or room temp for best results?
Lisa MarcAurele
I’ve used them right from the fridge so that shouldn’t be an issue.
Debbie
Looks so good and anxious to try. i have to use the whey powder? Any substitution??
Lisa MarcAurele
I find whey gives the lightest texture. You can probably up the coconut flour to 3 tablespoons.
Dee
Can I use plant base egg in place of whey protein
Lisa MarcAurele
It should work, but I haven’t tested it myself.
Terri
What if you whipped the egg white (from the yolk in the cheese) with the other egg whites?
Lisa MarcAurele
That should be fine.
Sheron Reagan
I love the recipe!
Dee
This looks so good. But I don’t use stevia in any form. What else can Iuse to sweeten this recipe?
Lisa MarcAurele
I’d use monk fruit drops, but feel free to sub in any sweetener from my low carb conversion chart.
Kimberly
I really like Maria Emmerich’s egg bread, it uses unflavored Jay Robb egg protein instead of whey protein because whey protein has shown to be a brain excitotoxin. (sp?) Anyhow, her recipe is 6 eggs separated at room temperature – whip egg whites for about 6-8 minutes in a stand mixer, add 1/4 tsp onion powder and then add 1/4 cup Jay Robb egg powder, then quickly add 2 oz room temperature cream cheese. Put onto a parchment paper covered cookie sheet, sprayed with coconut PAM spray as 6 mounds. Cook at 355 degrees for 15 minutes (pre-heated oven). These come out like wonderbread….sponge like wonderful. I will try your cream cheese middle with this recipe!
Lisa MarcAurele
I like using collagen instead of whey protein but egg protein is good option too.
Jennifer
How much collagen powder do you recommend using for this in place of the whey ? Is there’s a specific brand you recommend ? Thanks and can’t wait to try this !
Lisa MarcAurele
I’d try the same amount. Any natural unsweetened should be fine as I haven’t seen much difference when using different brands.
L.A.
Dang, I was so close and then I guess I didn’t fold them properly and the batter turned into soup 🙁 Such a bummer to waste all the ingredients. This is my first time learning about folding, maybe a blurb stressing the importance of this would be helpful to new readers like me who aren’t experienced bakers 🤷🏼♀️
Lisa MarcAurele
It can take some time to master folding and you need to be very gentle and not overdo it. The video does show it in a fast speed so maybe that isn’t helpful. But you basically have to cut into the mixture several times with a rubber spatula and very gently turn the spatula each time being very careful not to flatten the beaten egg whites. It may be helpful to link to a more detailed resource too. Sorry about that.
Margaret
And I would say (as an experienced baker) your egg whites have to be nice and stiff too before you start the folding. And try folding in half the yolk mixture at a time. Good luck.
Annie
Looks great!
Would I be able to use a powdered stevia instead of stevia drops?
Thanks
Lisa MarcAurele
Powdered is fine to use, just adjust the amount as they usually aren’t equal.
Pam
Just so you know, your link to the whey powder is not working. Would any protein powder work as a substitute?
Lisa MarcAurele
Yes. Any protein powder works. And thanks for letting me know about the link. I’ve fixed that.
Giaela
Love the recipe, thank you for sharing
Suzanne
What is your egg Fast? Love your recipes!
Lisa MarcAurele
You can learn more about it here: Egg Fast Diet
Alyssa Jeanne Fraser
Have you ever heard of salt curing yolks? If you did that I think it would be FANTASTIC grated over top of this cloud bread Danish!
Lisa MarcAurele
Interesting. I’ve never heard of it. But it’s definitely worth a try.
Marla
Would you share your recipes with me?
Lisa MarcAurele
They are all available on the website.
Hannah
Great recipe-as always. I used almond flour since I didn’t have any Whey Protein and it turned out fine. Thank you for posting!
Kathy Castellano
This recipe is low carb but how about low Cholesterol, that’s mine problem also. I need low carb and low Cholesterol.
Lisa MarcAurele
It’s the eggs in this recipe and there is no good sub for them.
Michelle Sweet
What can I substitute for the Whey protein?
Lisa MarcAurele
You might be able to use flax or a little bit of low carb flour (almond and or coconut).
Kim
Tried this recipe 3 separate times and each time it failed
Lisa MarcAurele
You need to provide more information. Perhaps the egg whites weren’t stiff enough or they broke down when folding the mixtures together? It’s really important to keep the egg whites fluffy when folding in.
Annalisa
I just made my first cloud bread this week and used them for tacos, they weren’t bad. I’m really picky and really miss corn tortillas but am determined to find alternatives and stay on this low carb quest! I feel less bloated already and its been about 3 or 4 weeks. Anyway thank you for this recipe, I was thinking of a sweet donut-like cloud bread for this over night hike I’m going on and these look perfect with my morning hot tea!!! YUM! Just one question, I dont have the protein powder, can I sub almond flour cup for cup?
Lisa
It should work, almond flour is just heavier so the texture won’t be as light.
sheila from Idaho
Hi Lisa, So baking has never been my strong suit, i’m new to Keto, 5 months in, and loving it. missing carbs once in a while, you pictures looked amazing. I just finished baking….so yum! my question is, my cloud bread was thinner and so baked quite flat….tasty but thin and flat. what do i need to add or subtract to get them to pile high, stay high and look like yours…..my husband, who is not keto loved them. thank you for this fun recipe!
Lisa
You’re welcome Sheila! And it’s great that your husband enjoyed them as well.
Monika
The eggs whites need to be beaten till they form firm peaks and then you really need to be careful folding in the egg whites so the batter is fluffy.
Sandy
I have had cloud bread and is very good for Celiacs & low carb diets. I am definitely going to try this. I am thinking a little sliced fresh fruit on top. Thank you for your time in sharing this. What is the egg fast?
Lisa
See this egg fast diet plan post for more info on egg fasting. And berries would be a great add to the danish!
Linda Farrell
Oh my gosh I just made these and it was like eating real Danish thank you so much.i will be making these again and again and again . I have been keto for 1month and lost 15 lbs eating a lot of your different recipes happy happy happy
Lisa
Your welcome! Thanks for giving the recipes a try.
Marie
Can you just use coconut flour instead of protein? Sounds great!!
Lisa
It should work, but you may want to use less coconut flour.
Dee
When I saw the picture of the danish, the little squirty things under my tongue exploded! OMG that looks SO yummy!
Marlene
Is there a substitute for the whey protein?
Lisa
You could try adding an extra tablespoon of coconut flour instead.
Kerri
Is the protein powder ok for the egg fast?
Lisa
A small amount should be fine as long as there aren’t any carbs added.
Kalena
Tried these! Not a good adventure. Turned out very flat and the yolk mixture was really difficult to fold into the whites. They will probably taste great, but they aren’t very pretty. ?
Lisa
It’s a cloud bread which does take a little practice to master, but it should come out with a rise.
Pam
I just made these delicious. Thank you,
Lisa
Thanks Pam! Glad they worked out for you.
Machelle
In the ingredients list, where is says egg yolk optional. Is that supposed to be with the filling list instead of the dough? I ask because I read where you said some fillings have the yolk? I was just wondering how you would incorporate the yolk into the filling? Then I saw that and wondered if there is also an option to put it into the dough? Thanks so much! This looks Heavenly!
Lisa
It is supposed to be with the filling! Unfortunately, I’m having an issue updating the code for the recipe so I can’t fix it until I get the software fixed.
Judy
What can you use instead of whey protein?
Lisa
You can try gelatin or a little bit of coconut flour.
April
I added 1/2 tablespoon of lemon juice to the filling and I used vanilla plus a liquid stevia–if I had monk fruit stevia liquid I’d have used it since I think the mix gives better flavor. I used EZ sweetz brand and it only required 1/4 teaspoon to sweeten. I also omitted the vanilla protein powder since whey protein spikes insulin. I will experiment with pea protein later but this time I opted for another T of coconut flour and 1/2 T of psyllium husk powder.
Filling is more than adequate. Can’t wait for my first bite! It’s in the oven now!
BTW my ice cream scoop worked great at dividing the dough
Lisa
Thanks for sharing your tips April! I’m sure that bite will be worth the wait!
Cynthia
Even though it’s baked, I’m nervous about leaving these out with the cream cheese mixture involved….should I refrigerate them??
Will that ruin the texture?
I don’t wanna make my family sick, but I made 18!
Thank you in advance
Lisa MarcAurele
I keep mine in an open bag in the refrigerator.
Amanda
Can you please edit your recipe to show the AMOUNTS of things that go into each element? Separate the ingredients out and then in the instructions. Say how MUCH cream cheese goes into filling and the dough, not just say “cream cheese”. I just read through he comments wondering why mine looked messed up and it’s because you were not clear on this. I’ll be copying this recipe to have the correct amounts but what a bummer, hoping once they cool they at least taste edible.
Lisa
Fixed! The ingredients are listed in order used, but clarified which is which.
Amy Patrick
This was my first time having cloud bread. It was alright. Takes some getting used to I guess, this whole low carb bread thing. The cream cheese filling made it better. I added lemon juice to the filling and omitted the vanilla. It was kinda hard folding the egg whites into the yolk mixture cuz the yolk mixture was really thick with all the coconut flour and protein powder. Took a lot of folding to mix it well. Prob why they were kinda flat. I used 1/2 tsp of baking soda as well, but I don’t think it made much of a difference. They were still flat . . . not totally flat, but I was thinking they should have been thicker and fluffier.
Lisa
It does take some getting used to. I’ve seen others use sour cream in place of cream cheese so you could try that.
Jane Sutcliffe
Greetings!!! I am looking forward to making these but wish to share with my dear friend who is allergic to corn, she is concerned about the cream of tartar in this recipe.
What would you suggest to make this and make it safe!
thank you,
Jane
Lisa
You can get corn free cream of tartar.
Mary
Baking powder is a good substitute
Amy G
I know this is from last year, but for anyone interested, Cream of tartar is just an acidic ingredient meant to help egg whites maintain their ‘fluff’. I never buy it, and substitute an equal amount of white vinegar in all my baked goods. So as this recipe calls for 1/2 tsp of cream of tartar, you can sub 1/2 tsp of white vinegar instead. Now traditional (distilled) white vinegar is made from corn, so in the case of corn allergy, use white wine vinegar instead. This is made by letting white wine oxidize into vinegar- no corn! Hope this helps someone. 🙂
Lisa
Great tip!
Diane
If I use the extra egg yolk, can I then use the leftover egg white on the circumference to crisp & gloss? By the way, I make my own EVERYTHING bagel Spice for my savory cloud bread.
Lisa
It sounds like it should work okay. And, the bagel spice sounds like a great add to cloud bread.
Sb
I made these and they are wonderful. Can you tell me how they add up for the egg fast day. I had two. Thanks!!
Lisa
The carbs are so low, it’s fine to have more than one on an an egg fast day.
Kayla Marie
These are amazing!! Thank you so much! I added a little extra coconut flour and some baking soda and I think it really added to making it more bread like. Also appreciate that it is very simple and uses ingredients that we had at the house!!
Lisa
You’re welcome! I’m so glad they worked out for you. 🙂
KalynsKitchen
I would love this for breakfast! I’m a fan of monkfruit sweetener for coffee, but haven’t used it much in cooking. Would love to experiment more with it.
Lisa
It’s a much better sweetener taste-wise than stevia. And, I love that it’s not a sugar alcohol and has zero calories!
Cynthia
Made these tonight and they are fantastic! I modified it a bit…my family does not like stevia so I used EzSweet Sucralose drops and some Splenda. Next time I will try xylitol and the EzSweet to eliminate the extra carbs from the powdered Splenda. I did not add the egg yolk to the filling and I sweetened the filling with Torani Sugar Free Classic Hazelnut Syrup. I also added about 1 tsp of Torani and 1 tsp vanilla and some cinnamon to the bread batter. I only had zero carb vanilla whey powder so that is what I used.
These will become a regular part of our low carb lifestyle! They are fantastic!
Lisa
Glad they worked out for you!
Kayla
How do these hold up after being refrigerated? I want to make them and eat them for breakfast in the mornings. I know the original cloud bread recipe is fine the next day or two.
Lisa
They hold up better than cloud bread in my opinion.
Jackie B
I made these today, and it is the first time that my husband had enjoyed a carb free bread option. I made a couple of changes (actually additions) that my husband really enjoyed. My favorite pastry (before I started this WOE) was a good Bear Claw, so I thought I would try some of the same flavors. I added a tsp of Almond Extract to the dough, and then did as a previous commenter suggested and spiraled the cheese through the dough. I placed some raw sliced almonds on top, before I placed them oven. After they cooled I brushed on 2 layers of a glaze made from a Stevia baking blend, cream and a little vanilla (be careful, too much of the stevia tastes bitter) The almond slices added a little bit of crunch that the cloud bread misses. Thanks for posting your recipe. I am already trying to figure out out I can turn this into a cheesy, garlic herb bread.
Lisa
Wow! That sounds super delicious! I don’t think it would be too difficult to make a garlic herb bread. There are a lot of variations of the Oopsie Rolls at the Lighter Side of Low Carb, but I don’t recall seeing that one.
Dee
I used this Italian seasoned Cloud Bread recipe last night in my first attempt making Cloud Bread.
It was fabulous. I found it at A Spicy Perspective.
I appreciated the simple ingredients, I already had. This was the first bread type product I’d eaten since 1/23, having ditched all processed carbs for Keto. I’ve changed my eating for life. I may not remain Keto, but I will remain low carb, whole carb, whole food,processed food free for life.
SST
What a nice treat for breakfast! I just made these and they look beautiful. The addition of the coconut flour did give them more texture. I added a tblsp of Truvia brown “sugar” to the cheese filling and the one egg yolk. I put the extra white in with the other whites for the dough. They do tend to spread, so no more than 6 per lg cookie sheet. I think I will spiral the cheese mixture onto the dough next time so every bite has some. This is one I will make again! Thanks.
Lisa
Good idea for spreading out the filling!
Dawn
Just made these.. Super easy and good, only used a pinch of stevia… I wonder if you could put lemon juice in cream cheese for additional flavor Danish..
Lisa
Lemon juice or extract would really enhance the cream cheese centers!
Melinda
This might be a silly question, but does the 8oz of cream cheese go in the dough or the filling?
Lisa
The 8 ounces is mixed with stevia for the filling. The 3 ounces is mixed into the “dough.”
Krystal Dy
The sweet leaf vanilla stevia is the same as the sweet leaf liquid vanilla cream?
Lisa
I always just call it vanilla, but it is vanilla creme on the label. It’s the only vanilla flavor they have as far as I know.
Valerie
I had a hard time following the direction portion. Could this be revised to show which amount of stevia is for the cheese filling and which is for the “dough”? I made it and it was very bland. Thanks in advance
Lisa
Fixed. The dough is not very sweet. The larger amount of stevia is for the cheese filling.
Tiffany
I just made these with all of the optional ingredients, but I didnt have vanilla stevia so i subbed with a half vanilla and half stevia mix. The pastry part was a little bit bland for my taste so I topped them with a mix of 4oz cream cheese, 2 tbsp powdered erythritol, 2 tbsp hwc, 1 TSP vanilla and they are awesome!
Lisa
Thanks for the feedback on what you did and how it came out! I may give it a try!
ken
You said above – I may try just a little coconut flour next time and a bit of baking soda – what proportions would you suggest using. Also, would the coconut flour and baking soda dramatically change the carb count ? Thanks – KB
Lisa
I would only add a tablespoon or so of coconut flour. As for baking soda, I’d try a half teaspoon or a bit more. Added carbs would be less than a gram per danish.