Servings
6–8 servings
Ingredients
Cream Filling
- 2 cups plain Greek yogurt
- 1 scoop vanilla protein powder
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 small box sugar-free vanilla pudding mix
- 2–4 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
Layers
Choose one low-carb option:
- Low-carb graham crackers
- Keto vanilla wafers
- Thin almond flour pancakes/crepes
- Chaffles sliced thinly
Chocolate Topping
- 1/2 cup heavy cream
- 1/3 cup sugar-free chocolate chips
- 1 tbsp cocoa powder
- 1 tbsp butter
Optional:
- pinch of salt
- vanilla extract
Instructions
1. Make the Filling
In a large bowl mix:
- cream cheese
- sweetener
- vanilla
Add:
- Greek yogurt
- protein powder
- pudding mix
Mix until smooth.
In another bowl:
- whip heavy cream until soft peaks form.
Fold whipped cream into filling.
2. Layer the Cake
In a dish:
First Layer
- low-carb wafers/crackers/crepes
Second Layer
- half the cream mixture
Repeat layers.
Finish with cream layer on top.
3. Make Chocolate Ganache
Heat heavy cream until warm (not boiling).
Pour over chocolate chips.
Add:
- butter
- cocoa powder
Stir until glossy and smooth.
Let cool slightly.
Spread over cake.
4. Chill
Refrigerate:
- minimum 4 hours
- overnight is best
The layers soften into an éclair-cake texture.
Approximate Macros (per serving)
Depending on layer choice:
- Protein: 15–25g
- Net carbs: 5–9g
- Fat: 14–22g
- Calories: 240–380
