Low-carb vanilla slice
- 1½ tbsp 1½ tbsp unflavored powdered gelatin
- ¼ cup 60 ml cold water
- 1½ cups 350 ml unsweetened almond milk
- 1½ cups 350 ml
- 2 tsp 2 tsp vanilla extract
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- 4 4 egg yolk, large eggsegg yolks, large eggs
- 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)
- 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)
- 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.
- 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 and baking powder together, over the heated cheese mixture, and then 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).
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.