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Low-Carb Blueberry Skillet Danish

4.6 stars, average of 47 ratings

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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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Hands-on Overall

Serving size 1/2 pancake

Allergy information for Low-Carb Blueberry Skillet Danish

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Beef free

Nutritional values (per serving, 1/2 pancake)

Net carbs8.6 grams
Protein20.1 grams
Fat46.8 grams
Calories513 kcal
Calories from carbs 6%, protein 15%, fat 79%
Total carbs12.2 gramsFiber3.6 gramsSugars6.7 gramsSaturated fat23.1 gramsSodium337 mg(15% RDA)Magnesium63 mg(16% RDA)Potassium353 mg(18% EMR)

Ingredients (makes 2 servings)

Cheese filling:
Danish pancake:


  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. Low-Carb Blueberry Skillet Danish
  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). Low-Carb Blueberry Skillet Danish
  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. Low-Carb Blueberry Skillet Danish
  4. Fold the remaining 2 egg yolks into the mixture using a silicone spatula. Low-Carb Blueberry Skillet Danish
  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). Low-Carb Blueberry Skillet Danish
  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. Low-Carb Blueberry Skillet Danish
  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. Low-Carb Blueberry Skillet Danish
  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. Low-Carb Blueberry Skillet Danish

Ingredient nutritional breakdown (per serving, 1/2 pancake)

Net carbsProteinFatCalories
Cream cheese, soft (full-fat)
2.6 g5.6 g22.4 g196 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Egg, yolk, raw, fresh
0.3 g1.3 g2.3 g27 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Egg white, fresh
0.4 g5.4 g0.1 g26 kcal
Egg, yolk, raw, fresh
0.6 g2.7 g4.5 g55 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Coconut flour, organic
0.9 g1.4 g1.2 g29 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Ghee, clarified butter
0 g0 g7.5 g68 kcal
Blueberries, wild, frozen (unsweetened)
1.3 g0.1 g0 g6 kcal
Total per serving, 1/2 pancake
8.6 g20.1 g46.8 g513 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (10)

Love your recipes

Can this recipe be doubled and put into a 15 inch iron skillet with same results?

Just checking but did you mean 15 inch? That is a huge pan, I'd say you would need to at least triple the recipe (maybe more).

Yes- it’s huge and I love it! I can feed my family of 5 - 3 teens! It’s pretty heavy but it’s my only car iron! I’ll try tripling

Another winner! Love love love this recipe. Better than Danish, I'm dead serious!

That's so kind of you to say! I must have made countess variations of this fluffy pancake, it's so good - one with cacao and berries that's in my first book, cinnamon roll, lemon soufflé and strawberry danish.

Absolutely delicious, was super quick and easy .

Thank you so much!

This is incredible! I made this for breakfast and can't believe how good it was. I'm making the pasta next so wish me luck! 😊

Thank you so much Kate, I'm glad you enjoyed!