The recipe makes 8 servings.

Ingredients:

For the Keto Puff Pastry:
1 1/4 cups almond flour (4.4 oz / 125 g)
2 scoops HLTH Code Vanilla
1 Tbsp coconut flour (0.35 oz / 10 g)
1 Tbsp psyllium husk powder (0.25 oz / 7 g)
1/4 tsp salt
1/4 tsp baking powder
1/2 cup cold unsalted butter, cubed (4 oz / 113 g)
1 medium-sized egg
2–3 tbsp cold water

For the Vanilla-Mascarpone Filling:
8 oz mascarpone cheese (227 g), room temperature
2 scoops HLTH Code Vanilla
3 medium egg yolks
1/3 cup monk fruit sweetener (2.4 oz / 68 g)
1 tsp vanilla extract
1/2 cup heavy cream (4 fl oz / 120 ml)

Instructions:

For the keto puff pastry:

In a large bowl, combine the almond flour, HLTH Code Vanilla, coconut flour, psyllium husk, salt, and baking powder.

Incorporate the cold butter into the dry mixture with your fingers until it resembles coarse crumbs with pea-sized butter bits.

Whisk the egg with 2 Tablespoons of cold water and mix until the dough holds together. Add more water if needed, but keep the dough firm.

Form dough into a flat rectangle, wrap in plastic, and chill for 30 minutes.

Preheat oven to 350°F (175°C).

Roll the dough between parchment paper to about 1/8-inch (3 mm) thickness. Cut into two equal rectangular sheets (about 9×12 inches / 23×30 cm).

Place on baking sheets lined with parchment and prick all over with a fork to prevent puffing.

Bake for 15–20 minutes until golden and firm. Cool completely.

For the vanilla-mascarpone filling:

In a heatproof bowl, whisk the egg yolks with the monk fruit sweetener and HLTH Code Vanilla until smooth.

Set bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and coats the back of a spoon (about 6–8 minutes). Remove and cool slightly.

In a separate bowl, whip the heavy cream until soft peaks form.

Fold the mascarpone and vanilla-egg custard together gently, then fold in whipped cream until smooth and light.

Place one baked puff pastry sheet on your serving platter and spread the mascarpone-vanilla filling evenly over it. Then, top with the second puff pastry sheet.

Chill in the fridge for at least 2 hours to set before slicing into portions.

Nutritional breakdown per serving. Recipe makes 8 servings.

320 Calories
10g Protein
28g Fat
3g Fiber
6g Total Carbs
3g NET Carbs