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.
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ 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
- ¼ teaspoon vanilla stevia drops for dough (can be adjusted to taste, see notes for alternative)
- 3 ounces cream cheese softened
- ¼ cup unflavored whey protein
- 1 tablespoon coconut flour optional
- ½ teaspoon cream of tartar
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.
About ¼ cup of granular sweetener and ½ teaspoon vanilla extract can be used to replace the stevia in the filling. About 2 tablespoons of granular sweetener can be used in place of stevia for the dough along with ¼ teaspoon vanilla extract.
more instructions please visit: https://lowcarbyum.com/cloud-bread-cheese-danish-egg-fast/