March 31, 2020
LCHF Kinder Milchschnitte (milk slice)
Do you know those Kinder Milchschnitte milk slices? The ones marketed as a super healthy snack for kids? Well, here’s a version that’s sugar-free and gluten-free, and super delicious! Tested and approved by my two very picky critics.
INGREDIENTS
for 7-8 slices in original size
Sponge cake:
- 4 eggs
- 60 g Live & Love erythritol with stevia
- 70 g Live & Love almond flour
- 25 g Live & Love organic dark cocoa powder
- 1 packet of cream of tartar (or baking powder)
- 1/2 vanilla pod or vanilla flavoring
- 2-3 tablespoons of mineral water
Cream:
- 240 ml full-fat heavy cream
- 100 g cream cheese (e.g., ABC, Philadelphia, …)
- 30 g Live & Love erythritol with stevia
- 1/2 vanilla pod or vanilla flavoring
- 1/2 packet of gelatin fix (I use Dr. Oetker)
METHOD
To make the cake, separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with erythritol until frothy, then add the dry ingredients, mineral water, and finally fold in the beaten egg whites. Mix until a smooth batter forms, then spread it on parchment paper on a large baking tray, but not edge to edge—about 2/3 of the tray. Bake for 8-10 minutes at 180°C (the cake should be quite firm). Once baked and cooled, flip the cake onto another piece of parchment paper or a surface, and gently peel off the bottom parchment paper. Cut the cake in half to create two equal layers.
To make the cream, whip the cream with erythritol and vanilla, add gelatin fix, and mix in the cream cheese until well combined and firm.
Spread the cream evenly over one layer of the cake, cover with the other layer, and refrigerate for a while to allow the flavors to meld. They are best enjoyed the next day. I cover the cake with plastic wrap to prevent it from drying out in the fridge. They taste best when well chilled!
You can also watch the entire process in the Challenge Kitchen show. Clock on video bellow.
MY TIPS
- Store the slices in an airtight container in the refrigerator.
- The slices can also be frozen or well-chilled in the freezer to create an ‘ice cream sandwich.’
- If replacing erythritol with stevia blend with regular erythritol, adjust or increase the amount of sweetener accordingly. Erythritol with stevia is about 25% sweeter than regular erythritol. Live & Love erythritol with stevia does NOT have a burning taste or a cooling aftertaste, which may occur with regular erythritol from other brands.
- This recipe uses Live & Love defatted almond flour, which is light in color, finely ground, and does not have a marzipan flavor.
- You can also watch the entire process in the Challenge Kitchen show. Clock on video bellow.
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Used products:
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