If there is one recipe that I have been constantly asked for it is a Keto Vanilla Slice. Well here it is in all its glory finally!
It is funny that I did make a keto vanilla slice recipe more than a year ago and had some troubles that the pastry could not be replicated.
Again and again, I tried to get that damn pastry to work and could not get it to work. Puff pastry is still elusive to me in keto form, but I have found this very thin short and crisp pastry works a treat.
Please read through all the below information on how you can make your keto vanilla slices in a couple of different ways.
Vanilla Slice Ingredients
Sweetener – In a lot of my recipes, I do choose to use Sukrin Melis as my sweetener. I find it is very handy having a keto sweetener that is powdered already. It is also fabulous to have a sweetener that is zero carb and zero-calorie.
Using the Sukrin Melis I have also found that there is very minimal re-crystallisation of sweetener in any heating process such as the lemon curd in the Lemon Curd Keto Vanilla Slice (recipe coming).
Baking Powder – I choose to use Bobs Red Mill Double Acting Baking Powder. It is aluminium free and gives a great result in all baking.
Gelatin – Great Lakes Gelatin is sourced from grass-fed beef, and nets a great result in all cooking.
How to Make It
In the vanilla slice recipe instructions I have included how to make it in a slab as I am sure this is the way many of you would like to make it as it is very simple. For those of you who would much prefer to have a crispy pastry with your keto vanilla slice then you may prefer to make it using a silicone bar mould.
- Pastry is wet and soft. Press out between 2 sheets of baking paper.
- If making bars score the pastry to the size of your moulds. Alternatively halve the dough and press out thinly into 2 sheets of dough enough to cover the base of your pan.
- If making into bars. Score pastry into the size of your bar moulds. There is no need to try and separate the pastry just lift onto baking tray and bake. The pastry is easy to cut while still straight out of the oven as well. This cooking method is supposed to be really, really simple for you all.
I use a 24 x 7cm x 3.5cm mould. Line the silicone mould with cling film being careful to line the inside of each bar mould so the vanilla custard shapes properly. Spoon the custard into each of the moulds. and set before sandwiching between the pastry pieces and icing with buttercream.
Either way of making the keto vanilla slice is yummy so you will be happy either way.
I really hope the wait was worth it for maybe the first bite of keto vanilla slice. I don’t know of any other recipes but I do happen to have several others coming out soon.
More Recipes to Try
If you love this recipe, then please Pin it to your favourite board. You can check out some of our new flavours (some still to come)
- Keto Basque Cheesecake Slice
- Keto Chocolate Caramel Slice
- Easy Keto Custard | 4 Ingredients
- Sugar Free Keto Lemon Curd
- Almond Flour Cookies | 3-Ingredient
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Keto Vanilla Slice
Ingredients
PASTRY
- ¼ cup (50g) butter, softened
- 5 tablespoons powdered sweetener
- 1 teaspoon vanilla extract
- 150 g almond meal
VANILLA CUSTARD
- 40 g powdered sweetener I use Sukrin Melis
- 6 eggs
- 400 g thickened cream
- 3 teaspoons gelatin
- 2 teaspoons vanilla extract
RASPBERRY BUTTERCREAM
- 120 g powdered sweetener I use Sukrin Melis
- 30 g raspberries
- 3 tablespoons butter cubed
- 170 g cream cheese cubed
- 1/2 teaspoon optional Rose Pink food colour
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃ fan/140°C static/280°F.
- Mix all the pastry ingredients together until evenly combined.
- Split dough in half and roll out each half of dough between 2 sheets of baking paper to approximately 2 mm thick and approximately the size of the baking tray you are going to use to assemble the slice. I use a 28cm x 21cm slice tin.
- Lift by the baking paper and place onto a large baking tray. Repeat with remaining half of pastry. Bake for about 10-12 minutes until lightly golden. Pastry will still be soft. Allow to cool on tray for 5 minutes then move to wire rack to cool completely. The pastry will crisp as it cools.
VANILLA CUSTARD
- Add cream and vanilla to a small saucepan. Whisking mixture over medium heat until a low simmer and remove from heat.
- In a separate bowl, whisk together eggs, sweetener, and gelatin. Whisk through cream mix and return to heat and continue whisking until custard thickens and coats the back of a spoon. Remove from heat and allow to cool.
- Pour custard onto prepared pastry in baking tin. Top with second pastry sheet. Cover and refrigerate for 3-4 hours until custard has set.
RASPBERRY BUTTERCREAM
- Push raspberries through a sieve and add to sweetener along with butter and cream cheese. Mix until light and fluffy. Spread over cooled and set slice. Chill for at least an hour before slicing and serving.
THERMAL METHOD
- Preheat oven to 180℃ fan/160°C static/325°F.
- Place all pastry ingredients into mixer; mix 15 sec/speed 6. The dough is very soft at this stage. Follow from step 2 in the conventional method.
VANILLA CUSTARD
- Insert whisk attachment. Add all custard ingredients; cook 9 min/90°C/speed 3. Cool and follow assembly instructions.
RASPBERRY BUTTERCREAM
- Push raspberries through a sieve and add to mixer. Add sweetener, butter and cream cheese; mix 1 min/speed 4 or until light and fluffy. Spread over cooled and set slice. Chill for at least an hour before slicing and serving.
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