Sugar Free & Low Carb Kinder Milk Slice. Impossibly good. Under 2g net carbs per slice.
I might even go as far as saying that it is one of my most successful keto replicas of iconic foods. So incredibly like the real McCoy and yet so healthy, it’s hard to get one’s head around it. Add to that an impossibly short prep and bake time. And the result is a look-alike and taste-alike faux Kinder Milk Slice like you won’t find anywhere else. I dare you to prove me wrong 😉
I used to be addicted to Kinder Milk Slice. Scrap that. I used to love anything ‘Kinder’, actually. Ferrero just can’t get it wrong with its confections, as far as I’m concerned. Everything they produce is simply delicious. And highly addictive. Fetta al Latte (Milk Slice) was always my favourite.
My Sugar Free & Low Carb Kinder Milk Slice is a TRUE FERRERO COPYCAT
In Italy (not sure about what’s marketed in other countries) the entire Ferrero Kinder range is simply unrivalled. Ever tried Cioccolato, Egg Surprise, Cards, Bueno, Cereal, Paradiso, Pinguì, Choco Fresh, Delice, Merendero or Schoko-Bons? Then you know exactly what I’m talking about. If those are unknown in your country, perhaps you’re more familiar with Ferrero Rocher, Raffaello, Pocket Coffee, or Mon Chérie.
Still no clue? Well, I’m absolutely certain you’ve at least tried Nutella, their most famous and world-wide distributed masterpiece. My newest copycat keto-version of Nutella is HERE, in case you fancy checking it out.
Unfortunately, on par with just about every other multi-national, all Ferrero items are full of dubious ingredients and tons of sugar. Sure, the family-run company has succumbed to pressure over hydrogenated oils and unsustainable palm oil, so they no longer use those. Or so they claim. But their delicious confections remain as unhealthy as ever.
Well. What can an addict do when confronted with the prospect of never having their favourite drug, ever, again? Get a replacement, of course. Or in my case, create a recipe for Kinder Milk Slice that is as close as possible to the original in taste, texture and look.
Mission accomplished. My Sugar Free & Low Carb Kinder Milk Slice is a winner in every respect. An audacious claim, but you will agree once you’ve tried it.
A note on sunflower oil. Many consider it an inflammatory oil that isn’t keto ‘compliant’, but that’s not the case at all. Providing you use the high-oleic, cold pressed, unrefined, organic type, sunflower oil is actually a far better option than many other oils. You can learn more about this HERE or HERE . The infographic below (from wikipedia) gives an overview and comparison of various vegetable oils:
If you decide against sunflower oil, I would recommend a neutral oil such as MCT (U.S. option HERE).
Don’t substitute any other ingredient, and weigh everything with metric scales. You’ll be grinning with pleasure as you bite into my Sugar Free & Low Carb Kinder Milk Slice.
Enjoy!
- Yield: 6 slices
- Serving: 1 slice
- Calories: 178
- Fat: 17g
- Net Carbs: 1.8g
- Protein: 4g
- 2 eggs
- 70g erythritol (U.S. option HERE)
- ¾ tsp pure stevia powder (U.S. option HERE)
- 20g cold-pressed, high-oleic sunflower oil (U.S. option HERE)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 5g tapioca flour (U.S. option HERE)
- 15g unsweetened dark cocoa powder (U.S. option HERE)
- 10g fine coconut flour (U.S. option HERE)
- ½ tsp baking powder
- 50g whipping cream
- 5g gelatine powder (U.S. option HERE)
- 100g mascarpone
- ½ tsp vanilla extract (U.S. option HERE)
- 25g icing 'sugar' (U.S. option HERE)
- 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.
- 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.
- 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.
You may substitute sunflower oil with MCT oil. THIS is the one I prefer (U.S. link HERE).
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. For U.S. option click HERE.
To weigh the tiny amount of tapioca and gelatine needed, I used precision scales (U.S. option HERE).
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂
Ciao Antya, mi chiamo Samanta e vivo in Italia. Bellissima ricetta. Un aiuto: Posso sostituire la farina di tapioca con la gomma di xantano o la farina di semi di carrube? E se è possibile, in quali dosi? Grazie!
Hi Antya, i’m Samanta and I live in Italy. Beautiful recipe. Help: Can I replace tapioca flour with xanthan gum or carob seed flour? And if it is possible, in what doses? Thank you!
Ciao Samanta, la tapioca è un amido, mentre le altre sono gomme, quindi funzionano diversamente.
In questo caso ti sconsiglio la sostituzione. Se proprio non vuoi acquistare la tapioca x usare solo 5g, ti capisco… io la ometterei e basta, senza sostituzioni. Il risultato sarà più denso, ma ugualmente buono…spero 😀
Hi, tapioca is a starch, the other two are gums, so they are used for different purposes. If you don’t want to buy tapioca for the sake of 5g, I totally get it. Just omit it – no subs – the result will be a tad denser, but still good (I hope…lol).
I made this today! It was very delicious. My kids loved it. Thank you Antya!
Yeeeyy! Thank YOU for the feedback!
This is really a great alternative to desserts and the it being sugar free makes this even great for diabetic people like me, now I can enjoy some desserts thanks to you.
You’re welcome!