Low-Carb Blueberry Skillet Danish

Name: Low-Carb Blueberry Skillet Danish
Prep time: 10 min
Cook time: 30 min
Yield: 2 servings
Ingredients: Cheese filling:; 2/3 cup cream cheese; 1 large egg yolk; 2 tbsp powdered Erythritol, Swerve or Allulose; 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; 2 tbsp coconut flour; 1/3 cup almond flour; 1 tbsp ghee or virgin coconut oil; 1/4 cup frozen or fresh wild blueberries; Optional: powdered Erythritol, Swerve or Allulose for dusting

A light, soufflé-style pancake featuring a bright lemon cheesecake center and fresh blueberries. This recipe uses whipped egg whites to achieve a fluffy, pastry-like texture without the need for grains or gluten. In this lesson, we cover the essential techniques for folding ingredients to maintain volume and how to bake directly in a skillet for a rustic, effortless presentation. It serves as an elegant breakfast or a refined dessert that balances tart fruit with rich, creamy notes.