Protein Sparing Danish
Prep time
Cook time
Total time
Serves: 6
  • 12 egg whites
  • ¼ cup Allulose
  • ½ teaspoon Redmond Real Salt
  • ½ teaspoon cream of tartar (to help stabilize the whites)
  • 1 cup vanilla egg white protein (vanilla or unflavored)
  • Primal Kitchen Avocado Oil Spray
  • 4 oz cream cheese, softened (or Kite Hill brand if dairy free and protein sparing ratios)
  • 2 tablespoons Swerve confectioners (or a few drops of stevia glycerite)
  • 1 egg yolk
  • ½ cup fresh raspberries
  • ¼ cup water
  • 1 teaspoon FURTHER FOODS gelatin
  • ¼ cup Swerve confectioners
  • Pinch of Redmond Real salt
  • GLAZE:
  • ¼ cup Swerve confectioners
  • 1-2 tablespoons unsweetened almond milk (or heavy cream)
  1. Preheat oven to 325 degrees F.
  2. Place a piece of parchment on 2 large baking sheets. Spray with avocado oil spray and set aside.
  3. Separate the eggs (save 1 yolk for the filling and the rest of the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  4. Turn the mixer to low and gently mix the protein powder into the whites.
  5. Use a spatula to scoop out ¾ cup of the dough and place onto the prepared baking sheets in a round circle about 2 inches in diameter and ¾ inch high. Use a spoon to form a deep well for the filling. Repeat with remaining dough until you have 12 danishes that are 1 inch apart. Set aside.
  6. Make the cream cheese filling by placing the softened cream cheese, yolk and natural sweetener in a bowl. Mix well to combine. Divide this mixture evenly into the middle of each Danish.
  7. Place the water in a small pot and sift in the gelatin to soften for a few minutes. Add the raspberries, sweetener and a pinch of salt. Heat to a simmer for 1 minute. Remove from heat and use a stick blender to puree until smooth. Taste and adjust sweetness to your liking.
  8. Place a few tablespoons of raspberry jelly on top of the cream cheese layer making sure the edges are high enough so the jelly doesn't flow over the top. You may have extra jelly, but save it to top more on after the danishes are baked if desired.
  9. Place the cookie sheet with the danishes in the oven to bake for 10-13 minutes or until the danishes are golden brown and dough is fully cooked. Remove from oven and allow to cool for 15 minutes.
  10. Meanwhile make the glaze by placing the natural sweetener in a small bowl, add just enough almond milk to make a thin glaze. If it gets too thin, add a tablespoon of natural sweetener, and if it is too thick, add a splash of almond milk. Once the danishes are cool, drizzle with glaze.
  11. Store extras in an airtight container in the fridge for up to 5 days.
Nutritional Information:
179 calories, 7g fat, 22g protein, 5g carbs, 2g fiber
P:E ratio 2.2

Nutritional Information (using Kite Hill):
159 calories, 6g fat, 22g protein, 5g carbs, 2g fiber
P:E ratio 2.5
Recipe by Maria Mind Body Health at