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Preheat your oven to 175°C.
In a mixing bowl, combine almond flour, coconut flour, powdered sweetener, melted butter, and vanilla extract. Mix until it forms a dough-like consistency.
Press the mixture into a lined 8×8-inch baking pan to form an even base.
Bake for 8-10 minutes, or until slightly golden. Remove and let cool.
In a saucepan, heat the almond milk (or heavy cream) over medium heat until warm but not boiling.
In a bowl, whisk egg yolks, powdered sweetener, and vanilla extract together with the Tasteless Protein.
Slowly add the egg mixture to the warmed milk while whisking constantly (to temper the eggs).
Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens (around 5-7 minutes).
Stir the cornflour with a little almond milk. Mix until everything is well dissolved. Remove from heat and let it cool slightly.
Pour the cooled custard over the baked base. Smooth the top with a spatula.
Refrigerate for at least 3-4 hours, or until the custard is fully set.
Slice into squares. Top with cinnamon powder, whipped cream or a dusting of keto-friendly powdered sweetener, if desired.