Keto Cheese Danish

We will first prepare the cream cheese filling. Add the cream cheese, egg yolk, vanilla, sweetener, and lemon juice to a medium bowl. Mix until smooth.
Now we can make the dough. Separate the eggs – place the egg whites and yolks in 2 separate small bowls.
Add the protein powder, cream cheese, almond flour, and sweetener to the egg yolks and use an electric mixer to mix until smooth.
Clean your electric mixer (it needs to be clean so the egg whites whip correctly). Mix the egg whites at low to medium speed until frothy. Then, add the cream of tartar. Mix on high until stiff peaks form and stop – don’t overmix.
Fold the yolk mixture into the egg whites mixture. Don’t mix – but fold, to keep it airy.
Line a baking tray with parchment paper. Scoop about 1/4 cup of batter and space them apart. Use a spoon to create a well in the center of each one. Then, scoop 2-3 tablespoons of cream cheese filling and place in the well.
Note: If your batter is too runny, place dollops on the baking sheet without making wells, bake for 10 minutes, then remove from the oven, create wells and add the cream cheese filling, and continue baking until ready.
Bake at 325°F – preheated oven, for 16-18 minutes. Enjoy!