March 9th, 2019
Keto Vanilla Slice | Gluten Free | Sugar Free
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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
Vanilla Slice Ingredients
The 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-crystalisation of sweetener in any heating processes 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.
Two Ways to Make your Sugar Free Vanilla Slice
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.
Low Carb Vanilla Slice Pastry
- 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 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 butter cream.
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 a 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.
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)
- Monte Carlo Keto Vanilla Slice
- Top Deck Keto Vanilla Slice
- Caramello Keto Vanilla Slice
- Zesty Lemon Curd Keto Vanilla Slice
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KETO VANILLA SLICE
Keto Vanilla Slice is the mostly highly requested recipe that I have ever had. It seems it is to many a weakness and if I can give you a delicious sugar free keto alternative that you will love thethen I will be very happy.
Prep Time: 30 mins
Cook Time: 20 mins
SETTING TIME: 2 hrs
Total Time: 50 mins
Calories: 78kcal
Servings: 48 SERVES
Tap or hover over number to scale ingredientsIngredients
PASTRY
- ¼ cup (50g) butter, softened
- ½ cup erythritol I use Sukrin:1
- 1 egg
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 70 g almond meal
- 1/4 teaspoon baking powder
- 1 tablespoon coconut flour
- ½ teaspoon salt
- ½ teaspoon xanthan gum
VANILLA CUSTARD
- 40 g powdered sweetener I use Sukrin Melis
- 2 teaspoons xanthan gum
- 4 eggs
- 400 g thickened cream
- 1 tablespoon gelatin
- 2 teaspoons vanilla extract
RASPBERRY BUTTERCREAM
- 125 g powdered sweetener I use Sukrin Melis
- 30 g raspberries
- 100 g butter cubed
- 170 g cream cheese cubed
- 1/2 teaspoon optional Rose Pink food colour
SPECIAL TOOLS
If making into bars
- 24 x 7cm x 3.5cm silicone bar mould
Instructions
CONVENTIONAL METHOD
- If making into bars please use the technique highlighted in the blog post.
- Preheat oven to 180℃.
- 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.
- Split dough in half and roll out each half of dough between 2 sheets of baking paper to approximately 2mm 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. See images for tips.
- Lift pastry filled paper and place onto a large baking tray. Repeat with other half of pastry.
- Bake for about 10-12 minutes until lightly golden. Biscuit will still be soft. Allow to cool on tray for 5 minutes then move to wire rack to cool completely. Biscuits will continue to crisp over a couple of hours.
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, xanthan, 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
- Place sweetener in TM or blender and blitz 10 seconds / speed 10. Scrape sides of bowl.
- Push raspberries through a sieve and add to sweetener along with butter and cream cheese.
- Mix 20 seconds / speed 5. Scrape and repeat. Mix until light and fluffy.
ASSEMBLY
- Top Vanilla Slice with buttercream. Refrigerate for 2 hours. Cut and serve.
THERMOMIX® METHOD
- Preheat oven to 180℃.
- Beat together butter and sweetener 30 seconds/speed 4
- Add egg yolk, whole egg, lemon juice, and vanilla.
- Beat 1 minute/speed 4. Scrape sides of bowl.
- Add dry ingredients and mix 1 minute/speed 4. Follow from step 5 in conventional method.
VANILLA CUSTARD
- Insert Butterfly. Add all ingredients (except gelatin) to bowl
- Cook 8 minutes / 90℃ / speed 4.
- Add gelatin and cook for further 1 minute/90℃/speed 4. Cool and follow assembly instructions.
Notes
1. Cut and store in fridge for up to 5 days. 2. Custard does not freeze well and tends to separate. Recipe not suitable for freezing. 3. Recipe can be made in a bars. Please read blog post for instructions and tips.
Nutrition
Serving: 1serve | Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 18mg | Fiber: 0g | Sugar: 0g | Vitamin A: 260IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.2mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
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14 Comments
You won’t be sorry
Died and gone to heaven
Me too lol
OMG… this is the best thing since ever.
My biggest weakness is vanilla slice @ custard tart. This has just made my weakness side very happy. Truly amazing. Thanks Megan
You are most welcome Sue.
What is “thickened cream”?
Depending on what country you are from it is heavy cream
In Australia thickened cream has gelatin added. It’s usually chosen when whipped cream is required, because it whips easily, and holds its shape.
48 serves and doesn’t freeze? that could be very, very dangerous!
I count them only as small serves. It really does depend on the size of the serve and as you can see from the nutritional you could make them larger.
Yep needs a portion control warning LOL, so good thank you Megan. Very tasty, very easy to make. Love the variations as well. looking forward to trying them all. Also an easy recipe to double to feed a crowd. 5 star, thank you
Just made these, however when I added the gelatin and zanthan gum they went lumpy and I could not beat them out. Is there a way I should have added them to avoid this? They did taste very delicious though. Ta Julie
I had to mix mine in my Nutibullet to gets the lumps out and the custard was ‘gloopy’. I think maybe it didnt need the xanthum gum?
It sounds like too much xanthan. It needs some xanthan to set though.