Go Back
+ servings
Mad Creations Keto Vanilla Custard Slice cut into bars
Print Recipe
5 from 5 votes!

Caramel Keto Vanilla Custard Slice

Mixing a couple of my favourite flavours in this Caramello version of a Keto Vanilla Custard Slice.
Prep Time30 minutes
Cook Time30 minutes
refrigeration3 hours
Total Time1 hour
Course: Desserts
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 24 serves
Calories: 179kcal
Author: Megan Ellam

Ingredients

PASTRY

VANILLA CUSTARD

CARAMEL

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.
  • 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. Move 1 sheet of pastry to a baking paper lined tin (28x21cm) and reserve.

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.

CARAMEL

  • In a large microwave-safe pyrex bowl place butter, Sukrin Fibre Syrup and cream
  • and cook 4 minutes on high, stir and cook a further 3-4 minutes. Allow to cool slightly before pouring slowly over the top of the the set custard slice.
  • Drizzle with melted chocolate and refrigerate until set.
  • Cut into bars 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 to bowl
  • Cook 9 minutes / 90℃ / speed 4
  • Cool and follow as above.

Notes

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: 179kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 111mg | Potassium: 32mg | Fiber: 0g | Sugar: 0g | Vitamin A: 470IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.3mg | Net Carbs: 3g