SUGAR FREE & LOW CARB KINDER MILK SLICE
Prep time
Cook time
Total time
A copycat recipe to die for! So similar to the high carb and sugar loaded original, it will blow your mind.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. Grain Free. Gluten Free.
Yield: 6 slices
Ingredients
For the sponge layers:
- 2 eggs
- 70g erythritol
- ¾ tsp pure stevia powder
- 20g cold-pressed, high-oleic sunflower oil
- pinch of fine Himalayan pink salt
- 5g tapioca flour
- 15g unsweetened dark cocoa powder
- 10g fine coconut flour
- ½ tsp baking powder
For the filling:
- 50g whipping cream
- 5g gelatine powder
- 100g mascarpone
- ½ tsp vanilla extract
- 25g icing 'sugar'
Instructions
To make the sponge layers:
- pre-heat oven to 190°C static.
- sift and mix dry ingredients (bar sweeteners) and set aside.
- using an electric hand-held whisk, beat eggs until foamy and doubled in volume; add sweeteners and whip again until pale, creamy and fluffy.
- using a spatula or spoon, incorporate oil, then dry ingredients - the mixture will deflate and return to liquid.
- line a 17cm x 27cm tray with non-stick parchment paper, using a little smear of butter around the sides to 'glue' the paper to the tray and prevent it from curling inwards during baking.
- pour cocoa mixture into the lined tray, ensuring it is evenly spread edge to edge.
- bake for 9 minutes, then remove tray from oven immediately and let it cool for 5 minutes.
- lay out a tea-towel and place a fresh sheet of parchment paper over one side, then flip sponge over it.
- peel away old paper sheet - keeping it almost parallel to the sponge will make it come away cleanly.
- cover the sponge first with cling film and then with the loose half of the tea towel - this technique is to trap moisture so the sponge doesn't dry up.
- leave to cool completely while you prepare the filling.
To make the filling:
- add whipping cream to a small microwave-safe bowl and sprinkle gelatine powder over it; stir and leave to bloom for a couple of minutes, then blast at 600W for 30 seconds; stir until gelatine has completely dissolved and there are no visible lumps; set aside to cool down.
- in a separate bowl, mix mascarpone, icing 'sugar' and vanilla extract until soft and creamy, then add the cream/gelatine mixture and stir energetically with a fork.
- when the mixture looks like a homogenous ricotta-like mess, it is ready to use.
To assemble and complete:
- uncover cocoa sponge and discard cling film.
- turn the sponge so the long side runs left to right; cut vertically across the centre.
- separate the two halves and spread the creamy filling over one half, using a flexible spatula to achieve a levelled layer, all the way to the edges.
- flip the other half of sponge over and press to seal the filling.
- smooth the edges with a small spatula or knife tip, wrap carefully and chill for at least 4 hours (best overnight).
- once set, remove wrapping and slice once horizontally and twice vertically, to obtain 6 slices in total.
- keep chilled and in a lidded container, or on a serving plate/board covered with cling film.
Notes
See photos in post for visual guidance.
You may substitute sunflower oil with MCT oil. THIS is the one I prefer.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use.
To weigh the tiny amount of tapioca and gelatine needed, I used precision scales.
You may substitute sunflower oil with MCT oil. THIS is the one I prefer.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use.
To weigh the tiny amount of tapioca and gelatine needed, I used precision scales.
Nutrition
Serving: 1 slice Calories: 178 Fat: 17g Net Carbs: 1.8g Protein: 4g
Recipe by Queen Keto at https://queenketo.com/sugar-free-low-carb-kinder-milk-slice/