Prep time: 20 mins | Bake time: 30 mins | Servings: 8 slices
Ingredients
For the High-Protein Choux Pastry:
- ¾ cup Water
- ¼ cup (4 tbsp) Unsalted Butter
- ½ cup Blanched Almond Flour
- ¼ cup Unflavored Whey Protein Isolate (or Collagen Peptides)
- 1 tbsp Psyllium Husk Powder (for texture and binding)
- ½ tsp Baking Powder
- 3 large Eggs (at room temperature)
- Pinch of Salt
For the High-Protein Vanilla Cream Filling:
- 1 cup Low-Fat Cottage Cheese (blended completely smooth)
- ½ cup Unsweetened Almond Milk (or skim milk)
- 1 scoop (30g) Vanilla Whey Protein Powder
- 1 packet (or 1 tsp) Sugar-Free Vanilla Pudding Mix (or 1 tsp xanthan gum + sweetener)
- 1 tsp Pure Vanilla Extract
- ½ cup Heavy Whipping Cream (whipped to stiff peaks)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line an 8×8-inch baking pan (or round pie pan) with parchment paper.
- Make the Choux Dough:
- In a small saucepan, bring the water, butter, and salt to a gentle boil over medium heat.
- Remove from heat and stir in the almond flour, whey protein isolate, psyllium husk, and baking powder until a smooth dough ball forms.
- Let cool for 5 minutes, then beat in the eggs one at a time until completely incorporated and smooth.
- Bake the Crusts:
- Divide the dough into two equal portions.
- Spread one portion onto the prepared pan (leave it uneven on top to get those signature mountain peaks).
- Bake for 15–18 minutes until golden and puffed. Repeat for the second crust layer. Let both cool completely.
- Prepare the High-Protein Filling:
- In a blender or food processor, blend the cottage cheese, almond milk, vanilla protein powder, vanilla extract, and sugar-free pudding mix until silky and cream-smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cottage cheese vanilla mixture until light and fluffy.
- Assemble & Chill:
- Place one baked pastry layer in the bottom of your pan.
- Spread the high-protein cream filling evenly over the top.
- Top with the second pastry layer, pressing down lightly.
- Refrigerate for at least 2 hours (or overnight) to allow the filling to set.
- Serve: Dust lightly with powdered erythritol (keto powdered sugar) and garnish with fresh berries if desired before slicing!
Nutrition (Per Slice)
- Protein: ~16g
- Net Carbs: 2g
- Fat: 12g
- Calories: ~185 kcal
