European Classic "Kinder" Keto Style
A healthy makeover for a European classic snack. Say hello to the sugar-free keto snack Kinder. Those two tiny layers of soft sponge and the fuzzy white milk filling is just irresistible. Only to be shared with the very best of friends. It is also a healthy option as well.
In this classic keto-friendly recipe, I used the erythritol/stevia blends from Sukrin. In the chocolate sponge, I tried out their brown sugar replacement Sukrin Gold, which tastes superb and has 97% fewer carbs than sugar. For the milk filling, I chose the Sukrin icing sugar.
If you don’t bake, powdered erythritol works much better than granulated, because erythritol does not melt and dissolve the way table sugar does. If you aren’t too fussed about the shape, you could use the rest to make milk squares or milk hearts.
If you are looking for a quick and delicious chocolate cake to go with your cup of coffee or tea then this Chocolate Peanut Butter Lava Cake is the perfect choice for you. Or why not crumble the sponge over the milk filling in a bowl and call it Eaton milk mess?
You'll love this sugar free and low carb version of the European classic snack. Delightfully soft chocolate sponge with a creamy, milky center. A sweet snack without the carb load.
Ingredients For European Classic "Kinder" Keto
For the sponge:
100 ml of milk
80 g/ 1/2 plus 1/3 cup almond flour
1 tbsp psyllium husk or 1 tsp psyllium husk powder
1 tsp baking powder
3 tbsp cocoa powder unsweetened
90 g / 1/2 cup packed Sukrin Gold or sweetener of choice
1 tsp vanilla essence
For The Kinder Filling:
200 ml whipping cream
100 ml of milk
100 g/ 1/2 cup cream cheese
1 packet / 12 g gelatine
3 tbsp powdered sweetener
1 tsp vanilla essence
Instructions To Make European Classic "Kinder"
- Preheat your oven to 180 Celsius.
- Beat the eggs until foamy. Add all other ingredients for the sponge and mix well.
- It is essential that you don't leave out the psyllium husk. It acts as a binder and is, very conveniently, super healthy as well.
- Pour the liquid mixture onto a baking sheet lined with baking paper.
- To ensure you can easily remove the baked sponge later, lightly grease the baking paper first.
- Bake for 12 minutes. Depending on your baking sheet, you might have to do this in 2 batches.
- Remove from the oven and let cool completely.
- For the filling, warm the milk in a pan (it should not boil) and stir in the gelatine granules until completely dissolved.
- Whip the whipping cream until very stiff. Then add the cream cheese, Sukrin icing sugar, vanilla essence and the warmed milk with the melted gelatine, and combine well.
- Place in the fridge until set.
- Peel the cooled sponge off the baking paper and pre-cut it to the desired shape. My slices were ca 10 cm long and 4 cm wide.
- Spread the milk filling over the sponge (ca 1/2 cm thick) and top with the second layer of pre-cut sponge slices.
- Separate the slices with a knife and serve. Any leftovers are best stored in the fridge.
My mix produced 10 milk slices. However, I did have some leftovers offcuts, if you wish. Like I mentioned in the text, feel free to reuse them into less pretty, yet equally delicious desserts. It's only 2.8g net carbs per slice.
I guarantee a great treat for your senses and a sigh of relief for the balance. Why not try this tasty Flourless Chocolate Torte. It is such a delicious keto chocolate dessert – a magical hybrid of cake and fudge and brownies! Grain-free, gluten-free, dairy-free, even sugar-free. 100 % decadent and delicious.