Low-Carb Blueberry Skillet Danish

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

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

Step 3To 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.

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

Step 5Sift 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).

Step 6Grease 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.

Step 7Add 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.

Step 8Optionally, 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.