Keto Iced Vovo Biscuits – sugar free recipe

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Keto Iced Vovo biscuits wasn’t on my plan of recipes to make but after creating a beautiful plain biscuit I knew these would be an easy make and delicious! Boy was I right.

Iced Vovos were a rarity for my brothers and I when we were growing up as we mostly had no “junk” food in our family home. Occasionally treats were available and sometimes Iced Vovos were the coveted treat.

Keto Iced Vovos just seemed an easy recipe for me and I know there is such an incredible amount of recipes of various versions of Iced Vovos on the internet I thought a sugar free keto Iced Vovo version may be a welcome recipe in many keto households.

Keto Iced Vovo Variations

The jam and buttercream recipes can be altered easily to suit your own taste and even to reduce carbohydrate count.

I made the jam with raspberries but you can swap for any berries your choose.  Same with the buttercream. While I used a small amount of strawberry puree, you can just easily just add a little natural pink food colouring to colour the buttercream and flavour it with vanilla or lemon zest.  Even that in itself would give you a great variation. How about a lemon curd strip and lemon butter cream.  YummOH!

Mad Creations Keto Iced Vovo Biscuit - sugar free recipe

This Keto Iced Vovo biscuit recipe is far from hard to make and you can actually make the biscuit ahead of time and keep in an airtight container until you are ready to ice and serve. Once iced please store in the fridge and consume with 2-3 days.

I am working on a complete family favourites assortment at the moment including many of the biscuits I remember craving as a kid. So stay tuned for Tim Tams, Mint Slice, Caramel Crowns, Kingston, Monte Carlo, Oreo, and Yo-Yo biscuits.  For now you can enjoy my keto Iced Vovo biscuits  and please share your creations on our FB group below.

Mad Creations Keto Iced Vovo Biscuit - sugar free recipe

Love these Keto Iced Vovos and want more recipes?

You may also enjoy one of these recipes available freely on the website

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  2. Jar of Hearts
  3. Lemon Bliss Balls
  4. Cinnamon & Walnut Muffins
  5. Anzac biscuits
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Mad Creations Keto Iced Vovo Biscuit - sugar free recipe

Keto Iced Vovo Biscuit recipe

Iced vovos were a very popular “fancy” biscuit in my childhood and have stood the test of time and are still a popular biscuit today and very popular recipe to make at home. This is my sugar free keto version.
5 from 5 votes!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Dessert Snack
Cuisine: Australian Keto
Recipe Category: Low Carb
Calories: 138kcal
Author: Megan Ellam
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Servings: 16 biscuits
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Strawberry Buttercream

  • 25 g sweetener of choice
  • 40 g strawberries
  • 1 tsp vanilla
  • 100 g butter cubed
  • 100 g cream cheese cubed

Optional pink food colour

  • Coconut for sprinkling



  • Preheat oven to 180℃. Line 2 large baking trays with baking paper.
  • Beat together butter and sweetener until light and fluffy.
  • Add egg yolk, whole egg, lemon juice, and vanilla. Beat for 1 minute.
  • Mix in dry ingredients and blend well.
  • Between 2 sheets of baking paper roll dough out to approximately 5mm thick. Using a cookie cutter, cut into biscuits and place on prepared baking tray.
  • Bake for about 10-15 minutes until firm and lightly golden. If still undercooked on the bottom turn over and lightly brown the bottom of the biscuits. Allow to cool completely on a wire rack. Biscuits will continue to crisp over a couple of hours.

Prepare Jam.

  • Place berries in small glass bowl. Microwave 90 seconds on high.
  • Stir through chia seeds and refrigerate for 20 minutes to thicken and cool.

Prepare Buttercream

  • Place sweetener in TM or blender and blitz 10 seconds / speed 10.
  • Scrape sides of bowl.
  • Heat strawberries in a microwave for 30 seconds.
  • Push through a sieve and add to sweetener along with butter and cream cheese.
  • Mix 20 seconds / speed 5.
  • Scrape and repeat. Mix until well combined.

Construct Iced Vovos

  • After biscuits have cooled place a thin strip of jam through the centre of the biscuit and pipe a strip of buttercream on each side.
  • Sprinkle with coconut. Store in airtight container in refrigerator.


  • Preheat oven to 180℃. Line 2 large baking trays with baking paper.
  • Beat together butter and sweetener 1 minute/speed 4
  • Add egg yolk, whole egg, lemon juice, and vanilla. Beat for 1 minute/speed 4.
  • Scrape sides of bowl. Add dry ingredients and mix 1 minute/speed 4.

Follow from step 5 in conventional method.


    1. Store in airtight container
    2. Consume within 5 days or freeze.
    3. Berries can be swapped for any of your favourite berries.

    Your Own Notes


    Serving: 1serve (1 biscuit) | Calories: 138kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 171mg | Potassium: 36mg | Fiber: 1g | Sugar: 0g | Vitamin A: 360IU | Vitamin C: 3.2mg | Calcium: 35mg | Iron: 0.4mg | Net Carbs: 2g
    Tried this recipe?Mention @meganellam or tag #madcreations!

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