Zero Sugar Kinder Keto Candy

Zero Sugar Kinder Keto Candy -

Zero Sugar Kinder Keto Candy

A healthy makeover for a European classic snack: Say hello to the sugar-free keto snack Kinder.

Those two thin layers of soft sponge and the fluffy white milk filling is just irresistible, only to be shared with the very best of friends. It is also a healthy option as well.

Zero Sugar Kinder Keto Candy

 

In this sugar-free 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. Or 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 centre - a sweet snack without the carb load.

 

Ingredients

  • For the sponge:

  • 4 eggs

  • 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 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

Pre-heat 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.

 

Recipe Notes

My mix yielded 10 milk slices, however, I did have some leftovers - offcuts, if you wish. Like I mentioned in the text, feel free to recycle them into less pretty, yet equally delicious desserts.

Only  2.8g net carbs per slice.

Enjoy! 

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.

For more information about the keto diet, see An Easy Detailed Guide to Follow for Beginners to The Keto Diet.

 


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