Came up with this tonight, and really liked how it turned out:

8 oz. cream cheese (room temp.)
1/2 cup cottage cheese
1 package Jello sugar-free instant puddding, cheesecake flavor
6 scoops vanilla protein powder
3 cups water
1 tsp. vanilla extract

Mix together with electric mixer until well mixed, but not so much that the curds break up. Pour into pie plate or 8 equal servings, top with cinnamon, and refrigerate for at least 3 hours. Serve with whipped cream/topping.

The curds function as the rice of rice pudding, but without the carbs. They mimic rice really well in this. For those who do not like cottage cheese curds, this should make a nice smooth pudding/custard if you leave them out. The best part of this recipe is the flexibility. I used full fat cream cheese and 2% cottage cheese, but I imagine that either can be substituted based on needs. You could also add more/less protein depending on your taste. I did not use Beverly protein as I am currently out, but I imagine that vanilla UMP would be really good here. I used Biotest Metabolic Drive and it worked well, although the final product was a little bitter, which is consistent with other dishes I've made with this protein.

As prepared (per serving based on 8 servings):
Calories - 179
Fat - 10.5g
Carbs - 5g
Protein - 16g