To a medium bowl, add egg yolk, cream cheese, sugar free sweetener, lemon juice and vanilla. Mix until creamy and smooth. Set aside.
Separate the egg whites from the egg yolks and place each in a clean, dry small bowl.
To the bowl with the egg yolks, add in low carb protein powder, almond flour, softened cream cheese and sugar-free sweetener. Mix with an electric mixer until smooth. Set aside.
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.
Carefully fold the yolk mixture into the egg meringue until combined.
Scoop about ¼ cup of batter on 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. Scoop a few tablespoons of cream cheese filling into the center of the well. Bake at 325 degrees for 15-18 minutes.
To make the icing, combine powdered sweetener, lemon juice and whipping cream. Adjust the amount of whipping cream to create a thin icing capable of drizzling. Drizzle over danishes.
