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Mad Creations Monte Carlo Low carb Vanilla Slice on a cutting board
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5 from 2 votes!

Monte Carlo Low Carb Vanilla Slice

Combining two great Australian favourite flavours together in one seriously delicious low carb vanilla slice. Fruity, creamy and sugar free.
Prep Time20 minutes
Cook Time20 minutes
refrigeration2 hours
Total Time40 minutes
Course: Dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 48 serves
Calories: 71kcal
Author: Megan Ellam

Ingredients

PASTRY

VANILLA CUSTARD

TOPPING

SPECIAL TOOLS

    Optional

      If making into bars

      • 24 x 7cm x 3.5cm silicone bar mould

      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.
      • Fold through raspberries.
      • Pour custard onto prepared pastry in baking tin. Top with second pastry sheet. Cover and refrigerate for 3-4 hours until custard has set.

      TOPPING

      • Melt white chocolate in microwave or double boiler.
      • Drizzle 3/4 of the chocolate over the slice.
      • Add raspberry sparkles or pink food colouring to remaining chocolate.
      • Fleck pink chocolate over the top of the white to create a marble affect.
      • Refrigerate until set. Cut 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

      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: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 26mg | Fiber: 0g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.8mg | Calcium: 17mg | Iron: 0.2mg | Net Carbs: 2g