This is one of those desserts that feels like you should not be eating it on keto… but you are.
Crisp golden pastry. Soft vanilla custard. Clean layers that slice like a bakery square. No sugar. No starch. No compromise on texture.
Fathead dough does the heavy lifting here. It bakes into a firm, slightly crisp pastry that holds up against a creamy custard filling made from cream and egg yolks. The result is simple, but it hits that “old-school bakery slice” feeling without the sugar crash afterwards.
It also holds its shape well once chilled, which makes it perfect for slicing, storing, and sharing.
If you want a dessert that looks impressive but stays simple, this is it.
🍽 Servings: 8 slices
⏱ Prep Time: 25 minutes
⏱ Cook Time: 12 minutes
⏱ Chill Time: 4 hours (minimum)
⏱ Total Time: 4 hours 40 minutes
🛒 What You’ll Need
Pastry
- 200g mozzarella cheese, finely shredded
- 85g almond flour
- 2 tbsp cream cheese
- 1 large egg
- Pinch of salt
- 1 tsp vanilla extract (optional)
Custard
- 500ml cream
- 5 egg yolks
- 3 tbsp allulose
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Method
Step 1: Make the fathead dough
Place mozzarella and cream cheese in a microwave safe bowl. Heat in 30 second bursts, stirring between each round, until fully melted and smooth.
Add almond flour, egg, salt, and vanilla. Mix immediately while warm until a soft dough forms. Let it rest for a few minutes until it becomes easier to handle.
Step 2: Roll, portion, and shape
Divide the dough into 2 equal portions.
Place each portion between two sheets of baking paper and roll into a thin rectangle, about 3–5 mm thick.
Using a sharp knife or pizza cutter, cut each raw sheet into 4 equal rectangles. You will have 8 pastry pieces in total.
Step 3: Bake the pastry rectangles
Heat oven to 180°C.
Transfer pastry rectangles onto a baking tray lined with baking paper, spacing them slightly apart.
Bake for 8–12 minutes until golden at the edges and firm in the centre.
Remove and cool completely on a rack. The pastry must be fully cool before filling or it will melt the custard.
Step 4: Make and temper the custard
Heat cream, vanilla, and salt in a pot over low heat until steaming. Do not allow it to boil. You want it hot enough to temper the eggs, not cook them.
In a separate bowl, whisk egg yolks and allulose until pale and smooth.
Now temper the eggs. Slowly pour a small amount of the hot cream into the yolk mixture while whisking continuously. Do this gradually for about 2 to 3 minutes until about one third of the cream has been incorporated. This step slowly raises the temperature of the yolks so they do not scramble.
Pour the tempered mixture back into the pot with the remaining cream.
Return to low heat and stir constantly with a spatula or whisk for 5 to 8 minutes. The custard is ready when it thickens enough to coat the back of a spoon and leaves a clean line when you run your finger through it.
Remove from heat immediately.
Pour into a clean bowl and cover the surface directly with cling film to prevent a skin from forming.
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely cold and thick.
Step 5: Assemble the slices
Take one cooled pastry rectangle.
Spread a layer of chilled custard evenly over it. (If you like aesthetics pipe it on)
Top with a second pastry rectangle.
Repeat until all 8 slices are assembled.
Serve immediately to keep the pastry crisp.
💡 Tips from the Keto Kitchen
- Cut pastry before baking for clean, even edges
- Custard must be fully chilled before assembling
- Tempering prevents scrambled eggs and keeps texture smooth
- Allulose gives a clean sweetness without crystallising
🧮 Macros (approx. per slice)
Calories: ±260 kcal
Protein: ±9 g
Fat: ±22 g
Net Carbs: ±3–4 g
🍰 Why You’ll Love This Recipe
- Proper bakery-style structure
- Crisp pastry with creamy filling
- Clean individual portions
- No sugar, no starch, no fillers
- Holds shape well after chilling
💬 Have you tried this?
Tag me @kimsketo365 on social media. I love seeing your kitchen wins.
👉 Want another keto dessert next?
Try my creamy blueberry ice cream next.
