You won’t find an Australian bakery that doesn’t have vanilla slice in the cabinet. Enjoy this divinely creamy classic treat with zero carbs and guilt.
June 4 2020 recipe & photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
You won’t find an Australian bakery that doesn’t have vanilla slice in the cabinet. Enjoy this divinely creamy classic treat with zero carbs and guilt.
USMetric
12 servingservings
Ingredients
Custard
- 1½ tbsp 1½ tbsp unflavored powdered gelatin
- ¼ cup 60 ml cold water
- 1½ cups 350 ml unsweetened almond milk
- 1½ cups 350 ml heavy whipping cream
- 2 tsp 2 tsp vanilla extract
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- 4 4 egg yolk, large eggsegg yolks, large eggs
Pastry
- 1¼ cups (5 oz.) 300 ml (140 g) pre-shredded (bagged) mozzarella cheese
- 1 oz. (2 tbsp) 28 g (30 ml) cream cheese
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 2 tbsp 2 tbsp powdered erythritol
- 1 tbsp 1 tbsp baking powder
- 1 1 large egglarge eggs
- 1 tbsp 1 tbsp coconut oil, melted
- powdered erythritol, for garnishing (optional)
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Making low carb simple
Instructions
Custard
In a small bowl, stir together the gelatin and cold water. Set aside for 3-5 minutes, giving the gelatin a chance to bloom.
Add the almond milk, heavy cream, and vanilla to a medium-sized saucepan, stirring together constantly, over medium heat. When bubbles begin to form, remove from the heat, and add the bloomed gelatin to the hot mixture. Whisk together until the gelatin has completely dissolved.
Place the erythritol and egg yolks into a mixing bowl. Using an electric mixer, beat together at medium speed until it becomes a light color. Reduce the speed to low and very slowly, trickle the milk mixture into the egg mixture, stirring for a few minutes, until combined.
Add the mixture back to the saucepan, and heat over medium-low heat, whisking constantly for about 5 minutes.
Remove from the heat, and place the custard in a heat-safe bowl. Refrigerate for about 1/2 hour, or until completely cooled, and slightly thickened. Begin preparing the pastry.
Pastry
Pre-heat oven to 350°F (180°C). You will need (2) large, rectangular baking sheets, about 11"x15" (28x38 cm) or bigger is fine, lined with parchment paper. You will also need a 9"x9" (23x23 cm), square baking pan, lined with parchment paper.
Place the mozzarella and cream cheese into a large, microwaveable bowl. Heat on high for 1 minute, remove and stir together. Continue this at 30-second bursts, until the cheese mixture is smooth and melted. Remove from the microwave.
Sift the coconut flour, sweetener, and baking powder together into the cheese and add the egg and coconut oil. Mix together and then knead the dough on a flat surface, for a few minutes, or until it is really smooth.
Form the dough into a ball, and then divide it in half. Place each half onto the baking sheets. Roll the dough into two, very thin rectangles (approximately the thickness of a nickel or 2mm thick), large enough to fit a 9"x9" (23x23 cm) pan in the center of the dough. Bake on the middle racks for about 7-9 minutes, until the pastry, becomes slightly puffy and light in color (It's okay if the edges are browned as we are only using the middle 9"x9" section.) Set aside to cool for about 10 minutes. Remove the custard from the refrigerator.
Once cooled, place the 9"x9" (23x23 cm) baking pan on the center of one of the baked pastries. Using a sharp knife, cut around the base of the pan, slicing into the pastry to form a square. Repeat with the second pastry, and then slice this square into 12, equal squares.
Paint a thin layer of custard on the bottom of the 9"x9" (23x23 cm) pan. Place the pastry square over the custard, gently pressing it down. Spread the remaining custard on top of the pastry. Refrigerate for a least 1 hour, or until the custard is firm, but not set.
Next, place the 12 sliced squares over the top of the custard, keeping them very close to each other. Refrigerate for at least 3 hours or overnight, to set the custard.
For serving, slice into 12 even squares, using the pre-cut pastry squares as guides. Garnish with a dusting of powdered sweetener (optional).
Tip
We do not recommend scaling up or down the serving size of this recipe due to its complexity.
Pastry will soften quite fast, so this slice is best eaten quickly.
If you prefer a sturdier pastry, double the quantity and roll it thicker.
Little cracks may form in the dough while being rolled out. Simply take dough pieces from the edges, patch the cracks, and roll out to smooth.
Refrigerates well for a few days.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
11 comments
1
Ema
June 5 2020
They look gorgeous! looking forward to trying them. Would cashew nut milk work? Just that's what I have just made.
Reply: #2
2
Reply to comment #1 by Ema
Kristin Parker Team Diet Doctor
June 6 2020
They look gorgeous! looking forward to trying them. Would cashew nut milk work? Just that's what I have just made.
While we have not tested this recipe, the unsweetened cashew milk may work well as a substitute for the almond milk.
3
monikalachowski
June 10 2020
Hi
Is it possible to use agar agar instead as I don't eat pork. ThanksReply: #4
4
Reply to comment #3 by monikalachowski
Kristin Parker Team Diet Doctor
June 11 2020
Hi
Is it possible to use agar agar instead as I don't eat pork. ThanksAre you trying to replace the gelatin? We have not tested this recipe with agar agar.
5
marney
June 19 2020
Prepared as it was written. I did add a very thin smearing of butter/cream cheese/a touch of sweetener blend after the vanilla slice was in the fridge overnight. Then drizzled a little stream of 90% melted chocolate in lines over the top and used a toothpick run alternate directions to create a top that looked like the store bought ones my husband remembers from Australia. Really nice dessert (as an Aussie would say) Delicious (as Canadian would say.) The "pastry" isn't the rough puff of the original but with all the other flavors and textures, it works. Thank you DD!
Reply: #6
6
Reply to comment #5 by marney
Crystal Pullen Team Diet Doctor
June 19 2020
Prepared as it was written. I did add a very thin smearing of butter/cream cheese/a touch of sweetener blend after the vanilla slice was in the fridge overnight. Then drizzled a little stream of 90% melted chocolate in lines over the top and used a toothpick run alternate directions to create a top that looked like the store bought ones my husband remembers from Australia. Really nice dessert (as an Aussie would say) Delicious (as Canadian would say.) The "pastry" isn't the rough puff of the original but with all the other flavors and textures, it works. Thank you DD!
Thank you for sharing your feedback on this one!
7
Jade
July 9 2020
I made this for my vanilla slice loving husband and he loved it. As said before the pastry is soft and not like the flaky pastry of a traditional vanilla slice however is was still delicious! I reduced the amount of erythritol to 40 ml as I'm not really fond of it and it worked out beautifully.
8
Jordan
August 10 2020
I did this, and I'm satisfied with the result, but I had some issues with the recipe as written. I have a couple of suggestions.
- Custard, step 4 : it should advise to whisk until the liquid thickens a bit. I had to redo this part after pouring it on the crust because it was way too liquid. (Then the custard gelled much faster in the refrigerator after that so my top squares are loose, but that's probably on me.)
- Pastry : "2 tbsp powdered erythritol" is listed in the ingredients, but it's not mentioned in the instructions. I guess it should be added in step 3?
- Pastry : I used a 8x8 (instead of 9x9) baking pan because that's what I had, and I barely had enough pastry (and had to use the browned edges). Maybe mine was too dry, but I was not able to roll it further. Maybe add some specifications about the texture the pastry should have, and how to adjust it (if possible)? Otherwise, I'd change the recipe to make maybe 33% to 50% more pastry.
- Pastry, step 6 (and 1) : I was a bit confused about the parchment paper. Is it supposed to under the "painted custard" or under? I put it under, and all was well, but the wording of step 6 could make this clear by saying one should paint on the paper.Thanks!
9
Grace
August 25 2021
I also wondered about the powdered erythritol... it says 2tbsp but is not mentioned in the instructions. Am I supposed to add it to the pattern mixture?
Reply: #10
10
Reply to comment #9 by Grace
Kristin Parker Team Diet Doctor
August 27 2021
I also wondered about the powdered erythritol... it says 2tbsp but is not mentioned in the instructions. Am I supposed to add it to the pattern mixture?
Thank you for your question! We have updated the recipe. The sweetener is added to the pastry in step 3.
11
camilla
October 19 2021
Certainly no resemblance to the Ozzie vanilla slice (or snot lock as we use to say at school)
