🥧 Makes 1 tart (8 servings)
⏱ Prep: 20 minutes | Bake: 25–30 minutes
🥥 Crust (Almond Flour)
Ingredients:
2 cups almond flour
¼ cup melted butter
1 tbsp erythritol (or sweetener of choice)
1 tsp vanilla extract
1 egg
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C).
Mix almond flour, sweetener, salt in a bowl.
Add melted butter, vanilla, and egg.
Press into a tart pan evenly.
Bake 10–12 minutes until lightly golden.
Let cool.
🍮 Custard Filling (High-Protein French Vanilla)
Ingredients:
1 cup Greek yogurt (plain)
1 cup cottage cheese (blended smooth)
2 whole eggs + 2 egg whites
1 scoop vanilla protein powder (25–30g)
1 cup heavy cream
1/4 cup erythritol (or sweetener of choice)
2 tsp vanilla extract
Zest of 1 lemon (optional but recommended)
1 tsp vanilla bean paste (optional for authentic flavor)
Instructions:
Blend the base
Blend Greek yogurt + cottage cheese until smooth.
Add eggs, egg whites, protein powder, sweetener, vanilla, and lemon zest.
Slowly add heavy cream while blending until silky.
Pour into the cooled crust.
🍳 Bake
Bake at 325°F (160°C) for 25–30 minutes.
Custard should be set but slightly jiggly in the center.
Cool to room temp, then chill 2–3 hours (best overnight).
✨ Optional Topping
Whipped cream (keto-friendly)
Berries (optional; adds carbs)
Extra vanilla powder dusting
💪 Nutrition (Approx per serving, 8 servings)
Protein: ~20–25g
Net Carbs: ~5–7g
Fat: ~18–22g
Calories: ~260–300