An egg fast friendly cloud bread cheese danish recipe that’s super low in total carbs. It’s a nice low carb treat to enjoy any time of day.
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After finishing my extended egg fast, I have been maintaining a five pound weight loss. I lost about seven pounds total.
I did gain a couple pounds back after returning to regular low carb high fat eating. However, I’m still eating a lot of eggs and trying to keep my total daily carb intake as low as I can.
By egg fasting, I was able to recognize foods that tend to trigger weight gain. Fiber sweetener is a big one.
When I came off of this last egg fast, I wanted some chocolate and snacked on some Lily’s chocolate chips. Big mistake!
Those chips are sweetened with erythritol and inulin. The next morning, I woke up bloated with stomach pains.
Most likely caused by the inulin, a fiber sweetener. Swerve also uses a fiber sweetener and it has a similar effect, but milder.
The problem with erythritol is that it tends to make me overeat. Otherwise, it’s pretty safe. But, I need to cut back on the amount of erythritol I consume.
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.
During my egg fast, I made a lot of cloud bread. The bread is really quite light and airy.
I thought it would make a perfect danish. So, I came up with this cloud bread cheese danish recipe. It’s very low in carbs and egg fast friendly.
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.
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. I tried to keep the recipe as simple as possible as well as egg fast friendly.
For the filling, I thought about adding an egg yolk as most cheese fillings do add that. But, I didn’t have an immediate use for the white so I just left that out. I will put that in as an option.
This cloud bread cheese danish recipe makes a dozen good sized danishes. I brought them into work and they were tasty and filling breakfast treats. They may freeze well, but I ate them all before I could test that out.
I’m really in love with cloud bread lately. I’ve been following a low carb way of eating for a long time yet I just discovered this popular low carb recipe.
This is a great low carb bread option. I also see it as a perfect way to make a super low carb cake like this one.
I really have to start watching total carbs rather than net carbs. So, you can bet that I’ll be experimenting more with the basic cloud bread recipe.
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.
Are you a fan of cloud bread? What’s your favorite cloud bread recipe?
Low Carb Egg Fast Cloud Bread Cheese Danish Recipe
Cloud Bread Cheese Danish
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Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/2 teaspoon vanilla stevia drops for filling
- 1 egg yolk optional
Base Egg Dough:
- 4 eggs divided
- 1/4 teaspoon vanilla stevia drops for dough
- 3 ounces cream cheese softened
- 1/4 cup unflavored whey protein
- 1 tablespoon coconut flour optional
- 1/2 teaspoon cream of tartar
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
- 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
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Nutrition
Additional Info
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.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
