Keto Vanilla Slice

4.91 from 55 votes!

Such a deliciously easy Keto Vanilla Slice recipe. Creamy custard wedged between crisp shortbread wafers.

Prep Time30

Cook Time20

SETTING TIME2

Total Time50

Course: Dessert

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: SERVES

Calories: 81kcal

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.