Low Carb Classic Vanilla Slice
Indulge guilt-free with this Low Carb Classic Vanilla Slice, a decadent yet wholesome twist on the beloved dessert. Featuring a buttery almond and coconut flour crust and a velvety vanilla cream filling made with sugar-free pudding, cream cheese, and whipped heavy cream, this recipe delivers all the indulgence with none of the carb-heavy guilt. Perfect for keto and low-carb lifestyles, this dessert is sweetened with powdered erythritol and enriched with unsweetened almond milk, ensuring a mouthwatering treat that looks as beautiful as it tastes. Whether you’re serving guests or enjoying a slice solo, this chilled, soft-set dessert will satisfy your cravings while keeping your health goals intact. Easy to prepare and utterly irresistible, it’s the ultimate low-carb dessert to wow your taste buds!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 50 grams Powdered erythritol
- 100 grams Butter
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 pack Sugar-free vanilla pudding mix
- 200 grams Cream cheese
- 500 milliliters Heavy cream
- 250 milliliters Unsweetened almond milk
- 1 tablespoon Gelatin powder
- 50 milliliters Water
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine almond flour, coconut flour, and 25 grams of powdered erythritol. Mix well.
Melt 100 grams of butter and add to the dry ingredients along with 1 beaten egg. Mix until a dough forms.
Press the dough into a lined 9x9 inch baking pan to form an even layer.
Bake the crust for 15 minutes or until golden brown, then remove from oven and let it cool.
In a mixing bowl, whisk together 3 eggs, the remaining 25 grams of powdered erythritol, and 1 teaspoon of vanilla extract.
Prepare sugar-free vanilla pudding according to package instructions using 250 milliliters of almond milk and add it to the egg mixture.
Soften 1 tablespoon of gelatin in 50 milliliters of water for about 5 minutes, then heat gently until fully dissolved.
Beat 200 grams of cream cheese until smooth, then add the gelatin mixture and incorporate into the egg and pudding mix.
Whip 500 milliliters of heavy cream to stiff peaks and gently fold it into the pudding mixture until smooth.
Pour the filling over the cooled crust and smooth the top with a spatula.
Chill in the refrigerator for at least 4 hours or until the filling is set completely.
Cut into 8 slices and serve chilled. Store leftovers covered in the refrigerator.
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.1 g | 537% | |
| Saturated Fat | 201.8 g | 1009% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1681 mg | 560% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 17.1 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1104 mg | 85% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
