Low-Carb Chocolate Skillet Danish

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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Step-by-step

1. 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.

   

2. Whisk to combine until smooth and creamy.

   

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 3 tablespoons of sweetener. Keep beating until stiff peaks form.

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

   

5. Sift in the almond flour and cacao powder. (Check recipe tips for nut-free options.)

   

6. Gently combine with the egg white mixture without deflating it.

   

7. 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.

   

8. Transfer the skillet to the oven, and bake for 20 to 25 minutes, until the pancake is golden and the filling is set.

   

9. 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.

   

Recipe

Low-Carb Chocolate Skillet Danish

★★★★★5.0 (9 ratings)

This keto chocolate Danish is like a cross between your favorite breakfast pastry, soufflé, omelet and ...

Hands on

10m

Overall

30m

Servings

2

8 g

Net carbs

19.7 g

Protein

46.2 g

Fat

491

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
• 3 tbsp powdered Erythritol, Swerve or Allulose (30 g/ 1.1 oz)
• ¹/₂ tsp sugar-free vanilla extract
• 1 tbsp cacao powder or Dutch process cocoa powder (5 g/ 0.2 oz)
• Danish pancake:
• 3 large egg whites
• 2 large egg yolks
• ¹/₂ tsp lemon juice or ¹/₄ tsp cream of tartar
• 3 tbsp powdered Erythritol, Swerve or Allulose (30 g/ 1.1 oz)
• 1 tbsp cacao powder or Dutch process cocoa powder (5 g/ 0.2 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)
• Optional: powdered low-carb sweetener for dusting and/or grated 90% dark chocolate for sprinkling

Instructions

1. 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.

2. Whisk to combine until smooth and creamy.

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 3 tablespoons of sweetener. Keep beating until stiff peaks form.

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

5. Sift in the almond flour and cacao powder. (Check recipe tips for nut-free options.)

6. Gently combine with the egg white mixture without deflating it.

7. 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.

8. Transfer the skillet to the oven, and bake for 20 to 25 minutes, until the pancake is golden and the filling is set.

9. 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.

Nutrition per serving, ½ pancake

Carbs 6%Protein 15%Fat 79% of calories

Net carbs

8 g

Total carbs

40.3 g

Fiber

3.8 g

Sugars

5.4 g

Protein

19.7 g

Fat

46.2 g

Saturated fat

22.4 g

Calories

491 kcal

Sodium

336 mg · 14.6% RDA

Magnesium

83 mg · 20.8% RDA

Potassium

394 mg · 19.7% 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, fresh	0.3 g	1.3 g	2.3 g	27
Erythritol (natural low-carb sweetener)	0.8 g	0 g	0 g	3
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Cocoa powder, raw (cacao)	0.6 g	0.5 g	0.4 g	6
Egg white, fresh	0.4 g	5.4 g	0.1 g	26
Egg yolk, 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)	0.8 g	0 g	0 g	3
Cocoa powder, raw (cacao)	0.6 g	0.5 g	0.4 g	6
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
Total	8 g	19.7 g	46.2 g	491

Serving size 1/2 pancake

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian