Such a deliciously easy Keto Vanilla Slice recipe. Creamy custard wedged between crisp shortbread wafers.
Gluten free vanilla slice on baking paper

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

Such a deliciously easy Keto Vanilla Slice recipe. Creamy custard wedged between crisp shortbread wafers.
4.91 from 55 votes!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 81kcal
Author: Megan Ellam
Servings: 48 SERVES
Tap or hover over number to scale ingredients
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  • 120 g (1 cup) powdered sweetener I use Sukrin Melis
  • 30 g (1 oz) raspberries
  • 3 tablespoons (3 tablespoons) butter cubed
  • 170 g (6 oz) cream cheese cubed
  • 1/2 teaspoon (0.5 teaspoon) optional Rose Pink food colour



  • 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. 


  • 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.


  • 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.


  • 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.


  •  Insert whisk attachment. Add all custard ingredients; cook 9 min/90°C/speed 3. Cool and follow assembly instructions.


  • 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.


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: 81kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 24mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 204IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.2mg | Magnesium: 2mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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21 responses to “Keto Vanilla Slice”

  1. Elaine

    2 stars
    I sprinkled the gelatine over the eggs while whisking but it made little lumps throughout. Then my custard separated while I was cooking it on low.

    1. Megan Mad Creations Hub

      Hi Elaine, the gelatin gets whisked into the eggs and is still grainy. Gelatin softens and melts when whisked over the heat. If the custard separated while cooking the heat was either too low (or high) or maybe you were not constantly whisking? The custard should not have the chance to separate as you are whisking the whole the time and gauging the point when to remove it from the heat. I am sorry it did not work out for you.

  2. Dawn

    I would like to try Raspberry powder in this recipe. Any suggestions?

    1. Megan Mad Creations Hub

      I haven’t tried it but just add to taste and see how you get on.

  3. Lynda H

    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 💫

    1. Megan Mad Creations Hub

      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.

  4. Deb

    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

  5. Debbie

    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?

    1. Megan Mad Creations Hub

      It sounds like too much xanthan. It needs some xanthan to set though.

  6. Anonymous

    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

  7. Kellie B

    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

  8. Danielle H

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

    1. Megan

      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.

  9. Michelle

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

  10. Michele

    What is “thickened cream”?

    1. Megan

      Depending on what country you are from it is heavy cream

  11. 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

    1. Megan

      You are most welcome Sue.

  12. Nat

    Died and gone to heaven

    1. Megan

      Me too lol

  13. Megan

    5 stars
    You won’t be sorry

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