Ingredients
Custard (9 bars)
2 cups (450g) cottage cheese (2% or 4%)
1 scoop (30g) vanilla whey protein
3 large eggs
1/3 cup heavy cream
1/4 cup powdered allulose or monk fruit
1 1/2 tsp vanilla extract
Pinch of salt
1/4 tsp xanthan gum, optional, for extra set
Brulee top
2 to 3 Tbsp granulated allulose
Swaps
Greek yogurt: Use 2 cups thick Greek yogurt instead of cottage. Tangier.
No whey: Add 1 extra egg. Protein drops a few grams.
No torch: Broil 1 to 2 minutes. Watch it. Allulose goes from gold to burnt fast.
Erythritol top: Works, but it can recrystallize. Allulose stays glossier.
Instructions
1
Heat and blend. Heat oven to 325 F (165 C). Line an 8×8 glass pan with parchment. Blend cottage, whey, eggs, cream, powdered sweetener, vanilla, salt, and xanthan if using until completely smooth, 45 to 60 seconds.
2
Pour. Pour into the pan. Tap the pan once on the counter to pop air bubbles so the top stays even, like the photo.
3
Bake. Bake 30 to 35 minutes until the edges are set and the center still has a slight jiggle. Do not wait for it to be firm in the oven.
4
Chill. Cool 20 minutes, then refrigerate at least 1 hour (overnight is better) so the bars cut clean.
5
Brulee and slice. Sprinkle a thin, even layer of allulose on top. Broil 1 to 2 minutes or torch until gold and speckled, like the photo. Rest 2 minutes, then cut into 9 bars.
Pro tips
Blend longer than you think. Curds freeze into grainy bars.
A water bath is optional. It makes the custard even silkier if you have time.
Allulose browns like sugar. Erythritol stays paler and can feel sandy.
Brulee right before serving so the top stays crisp.
Wipe the knife between cuts for the clean squares in the photo.
Nutrition
Nutrient Per bar (1 of 9)
Calories 180
Protein 14g
Net carbohydrates 4g
Total carbohydrates 5g
Fiber 0g
Total fat 11g
Sodium 220mg
