Low-Carb Chocolate Skillet Danish

Step 1Preheat 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.

Step 2Whisk to combine until smooth and creamy.

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

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

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

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

Step 7Grease 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 8Transfer the skillet to the oven, and bake for 20 to 25 minutes, until the pancake is golden and the filling is set.

Step 9Optionally, 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.