2. To the bowl with the egg yolks, add protein powder, almond flour, softened cream cheese and sugar free sweetener. Mix with an electric mixer until smooth. Set aside.
3. To the bowl with egg whites, mix with a clean and dry electric mixer at a low medium speed until the mixture turns frothy. Add in the cream of tartar and turn the speed of the mixer up to high, continue mixing until stiff peaks form.
4. Carefully fold the yolk mixture into the egg meringue until combined. Don’t aggressively fold or mix, the goal is to keep the airiness of the batter in order to get the danish pastry to rise.
5. Scoop about 1/4 cup of the pastry batter onto a parchment lined baking tray spacing about 1 ½ inches apart. Using the back of a spoon make a well in the center of each danish batter to make room for the filling. Bake at 325 degrees for 12 minutes.
6. Mix the konjac gum powder with the powdered sugar free sweetener. Then pour mixture into boiling water. Immediately stir to combine to avoid clumping. Add lemon juice flavor extract and food coloring. Stir to combine. Mixture will continue to thicken as it cools.
8. In a small bowl, combine powdered sugar free sweetener, lemon juice and heavy whipping cream. Adjust the amount of whipping cream to create a thin icing capable of drizzling. Drizzle over danishes.