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Mad Creations Keto Iced Vovo Biscuit - sugar free recipe
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5 from 5 votes!

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert Snack
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 16 biscuits
Calories: 138kcal
Author: Megan Ellam

Ingredients

Biscuit

Jam

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

Instructions

CONVENTIONAL METHOD

  • 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.

THERMOMIX® METHOD

  • 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.

    Notes

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

    Nutrition

    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