Low-Carb Blueberry Skillet Danish

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).

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Step-by-step

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Separate the egg whites from the egg yolks.

   

2. To make the filling: Combine the cream cheese with 1 egg yolk, fresh lemon zest, vanilla, and 2 tbsp sweetener (Erythritol, Swerve or Allulose).

   

3. 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.

   

4. Fold the remaining 2 egg yolks into the mixture using a silicone spatula.

   

5. 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).

   

6. 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.

   

7. 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.

   

8. 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.

   

Recipe

Low-Carb Blueberry Skillet Danish

★★★★★4.7 (60 ratings)

Danish, soufflé, omelet, or pancake - there are many ways to describe this easy keto breakfast meal. It’s a ...

Hands on

10m

Overall

30m

Servings

2

8.6 g

Net carbs

20.1 g

Protein

46.8 g

Fat

513

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• Cheese filling:
• ²/₃ cup cream cheese (160 g/ 5.6 oz)
• 1 large egg yolk
• 2 tbsp powdered Erythritol, Swerve or Allulose (20 g/ 0.7 oz)
• ¹/₂ tsp fine fresh lemon zest
• ¹/₂ tsp sugar-free vanilla extract
• Danish pancake:
• 3 large egg whites
• 2 large egg yolks
• ¹/₂ tsp lemon juice or ¹/₄ tsp cream of tartar
• 2 tbsp powdered Erythritol, Swerve or Allulose (20 g/ 0.7 oz)
• 2 tbsp coconut flour (16 g/ 0.6 oz)
• ¹/₃ cup almond flour (33 g/ 1.2 oz) or 1 ¹/₂ tbsp coconut flour (12 g/ 0.4 oz)
• 1 tbsp ghee or virgin coconut oil (15 ml)
• ¹/₄ cup frozen or fresh wild blueberries (38 g/ 1.3 oz)
• Optional: powdered Erythritol, Swerve or Allulose for dusting

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Separate the egg whites from the egg yolks.

2. To make the filling: Combine the cream cheese with 1 egg yolk, fresh lemon zest, vanilla, and 2 tbsp sweetener (Erythritol, Swerve or Allulose).

3. 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.

4. Fold the remaining 2 egg yolks into the mixture using a silicone spatula.

5. 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).

6. 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.

7. 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.

8. 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, ½ pancake

Carbs 6%Protein 15%Fat 79% of calories

Net carbs

8.6 g

Total carbs

31.2 g

Fiber

3.6 g

Sugars

6.7 g

Protein

20.1 g

Fat

46.8 g

Saturated fat

23.1 g

Calories

513 kcal

Sodium

337 mg · 14.6% RDA

Magnesium

63 mg · 15.7% RDA

Potassium

353 mg · 17.7% EMR

Nutrition by ingredient

Per 1/2 pancake	Net carbs	Protein	Fat	kcal
Cream cheese, soft (full-fat)	2.6 g	5.6 g	22.4 g	196
Egg, yolk, raw, fresh	0.3 g	1.3 g	2.3 g	27
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Egg white, fresh	0.4 g	5.4 g	0.1 g	26
Egg, yolk, raw, fresh	0.6 g	2.7 g	4.5 g	55
Lemon juice, fresh	0.1 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Coconut flour, organic	0.9 g	1.4 g	1.2 g	29
Almond flour (blanched ground almonds, almond meal)	1.5 g	3.6 g	8.8 g	98
Ghee, clarified butter	0 g	0 g	7.5 g	68
Blueberries, wild, frozen (unsweetened)	1.3 g	0.1 g	0 g	6
Total	8.6 g	20.1 g	46.8 g	513

Serving size 1/2 pancake

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Beef free
• Pescatarian
• Vegetarian