Keto Vanilla Slice | Gluten Free | Sugar Free

The easiest (and tastiest) Keto Vanilla Slice recipe. This recipe will transport you back to your younger years. This is a keto slice the whole family love. Sugar-free and gluten-free with only 1g net carbs. Perhaps a new favourite for everyone!
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

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.

Gluten free vanilla slice on baking paper

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.

vanilla slice on baking paper
  1. Pastry is wet and soft. Press out between 2 sheets of baking paper.
  2. 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.
  3. 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.
Sugar Free vanilla slice dough spread out
Sugar Free vanilla slice dough spread out

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.

Gluten free vanilla slice on baking paper

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)

  1. Keto Basque Cheesecake Slice
  2. Keto Chocolate Caramel Slice
  3. Easy Keto Custard | 4 Ingredients
  4. Sugar Free Keto Lemon Curd
  5. Almond Flour Cookies | 3-Ingredient
Gluten free vanilla slice on baking paper

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Gluten free vanilla slice on baking paper


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. 
4.91 from 20 votes!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Calories: 78kcal
Author: Megan Ellam
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Servings: 48 SERVES
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  • 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


    If making into bars

    • 24 x 7cm x 3.5cm silicone bar mould



    • 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. 


    • 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.


    • 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.


    • Top Vanilla Slice with buttercream. Refrigerate for 2 hours. Cut and serve.


    • 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.


    •  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.


    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.

    Your Own Notes


    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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    • Nat says:

      Died and gone to heaven

    • Sue says:

      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

    • Michele says:

      What is “thickened cream”?

    • Michelle says:

      In Australia thickened cream has gelatin added. It’s usually chosen when whipped cream is required, because it whips easily, and holds its shape.

    • Danielle H says:

      48 serves and doesn’t freeze? that could be very, very dangerous!

      • Megan says:

        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.

    • Kellie B says:

      5 stars
      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

    • Anonymous says:

      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

    • Debbie says:

      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?

    • Deb says:

      5 stars
      This was lovely – used a strawberry icing instead and added a layer of cream….ohh so sick now…. but so so nice – Ive been looking for a nice keto ‘plate’ to take to get togethers and I think this will do the trick….thanks Deb

    • Lynda H says:

      5 stars
      What AMAZING dish you have created … I have being craving it all week.
      Made it today … it was just another one I wanted to achieve on my own.
      Thank you my beautiful friend for pushing me to go the next level (Lynda Watters 😍)

      It’s taste better than the bakery that’s down the road from my place ❤️
      Will definitely be making this one again.
      Life anything with custard 💫

      • Megan Mad Creations Hub says:

        So glad you you made it and enjoyed it Lynda with a little help from another Lynda with a y. Enjoy it and thanks again for taking the time to leave a review and let us know how much your enjoyed the recipe. Much appreciated.

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