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Mad Creations Keto Iced Vovo Biscuit - sugar free recipe

Keto Iced Vovo Biscuit recipe

Megan Ellam
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.
5 from 5 votes!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert Snack
Cuisine Australian Keto
Servings 16 biscuits
Calories 138 kcal

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: 138kcalCarbohydrates: 3gProtein: 2gFat: 13gSaturated Fat: 6gCholesterol: 50mgSodium: 171mgPotassium: 36mgFiber: 1gSugar: 0gVitamin A: 360IUVitamin C: 3.2mgCalcium: 35mgIron: 0.4mgNet Carbs: 2g
    Keyword keto iced vovo
    Tried this recipe?Let us know how it was!