This homemade kinder milk slice is a healthy copycat version of the European cult snack. It is sugar free, gluten free, low carb - and delicious.

When I grew up in Germany, the kinder milk slice was just the coolest snack. The kid that had a "Milchschnitte" in his or her pocket was the boss.
I wanted to re-create the candy bar that I loved so much as a child - and make a healthy, sugar free version!
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What is Kinder Milk Slice?
The milk slice is made from two layers of chocolate sponge filled with a fluffy milk filling. It is a popular snack in Germany and all around Europe.
When I grew up, I firmly believed that Milchschnitte was healthy. After all, it contains milk, which is essential for a child's development.
Is Kinder Milk Slice Healthy?
Here's a screen shot from the kinder.co.uk website, listing the ingredients of the milk slice:

The main ingredient of a kinder milk slice is indeed milk, but the second and third ingredients are palm oil and sugar. One milk slice, according to the website, contains 8.3g or 2 teaspoons of sugar. This may be reasonably low if you compare it to other desserts, but we can do better than that, right?
And this is why I decided to make my own sugar free version of the famous milk slice.
Ingredients
Here are the ingredients you need for a sugar free milk slice:
Chocolate Sponge
- Eggs - should be room temperature for best results
- Milk - I used full fat milk
- Extra-fine almond flour
- Whole psyllium husk - or use psyllium husk powder
- Baking powder
- Cocoa powder - unsweetened
- Granulated sweetener - I used an erythritol stevia blend by Sukrin for the milk slices in the images. Now I prefer using either allulose or Bocha Sweet.
- Vanilla extract
Milk Filling
- Heavy whipping cream
- Milk
- Cream cheese
- Gelatine - This helps to set the filling
- Powdered sugar substitute of your choice
- Vanilla
See the recipe card for full information on ingredients and quantities.
Instructions
Let's make a healthy sugar free milk slice! Here are the basic steps. For more details and nutrition info, scroll down to the recipe card.
STEP 1: In a large mixing bowl, beat the eggs until foamy. Add all other ingredients for the sponge and mix well.
STEP 2: Pour the liquid mixture onto a baking sheet lined with lightly greased parchment paper or pour a thin layer into a lined pan measuring around 20 x 40 centimetres. Bake in the oven for 12 minutes. Remove from the oven and let cool completely.
STEP 3: Warm the milk in a pan (it should not boil). Stir in the gelatine granules until completely dissolved. Remove from the heat.
STEP 4: In a large mixing bowl, whip the whipping cream until stiff. Add the cream cheese, powdered sweetener, vanilla extract and the milk mixture and blend until well combined. Place in the fridge until set.
STEP 5: Peel the cooled sponge off the baking paper and pre-cut it into 2 equal halves of 10 x 40 cm.
STEP 6: Spread the milk filling over one half of the sponge. Top with the second half and cut into 10 slices.
Expert Tip
When I first made this recipe, I poured the batter on a parchment paper-lined baking sheet. This way, I ended up with a lot of offcuts as naturally, the batter did not pour itself into a rectangle. Use a suitable pan if available.

Recipe Notes
If you have leftovers, crumble the chocolate sponge over the milk filling in a bowl and call it Eton milk mess.
This chocolate sponge can also be used to make ice cream bars! Fill it with my sugar free ice cream instead.
Storage
The milk slices must be stored in an airtight container in the fridge. They stay fresh for up to 5 days.
More Sugar Free Candy Recipes
- Keto Twix Bars (Sugar Free)45 Minutes
- Cocoa Fat Bombs25 Minutes
- Keto Bounty Bar Chocolate Bark1 Hours 5 Minutes
- Chocolate Fat Bomb Recipe (Keto)30 Minutes
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Recipe

Kinder Milk Slice (Homemade, Sugar Free, Delicious)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Chocolate Sponge
- 4 eggs
- 100 ml milk
- 80 g extra-fine almond flour generous ¾ cup
- 1 tablespoon psyllium husk or 1 teaspoon psyllium husk powder
- 1 teaspoon baking powder
- 3 tablespoon cocoa powder unsweetened
- 90 g / ½ cup packed granulated sweetener or sweetener of choice
- 1 teaspoon vanilla extract
Milk Filling
- 200 ml whipping cream
- 100 ml milk
- 100 g/ ½ cup cream cheese
- 1 packet / 12 g gelatine
- 3 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C / 350F.
Sponge
- Beat the eggs until foamy. Add all other ingredients for the sponge and mix well.
- Pour the liquid mixture onto a baking sheet lined with lightly greased parchment paper or use a pan measuring 20 x 40 centimetres. Bake in the oven for 12 minutes. Remove from the oven and let cool completely.
Filling
- Warm the milk in a pan (it should not boil). Stir in the gelatine granules until completely dissolved. Remove from the heat.
- In a large mixing bowl, whip the whipping cream until stiff. Add the cream cheese, powdered sweetener, vanilla extract and the milk mixture and blend until well-combined. Place in the fridge until set.
- Peel the cooled sponge off the baking paper and pre-cut it into 2 equal halves of 10 x 40 cm.
- Spread the milk filling over one half of the sponge. Top with the second half and cut into 10 slices.
Marie
These look great.
I’ve never had the original but seen them advertised.
Could you use the sponge recipe to make cupcakes instead or do you have another recipe for that please?
Katrin Nürnberger
The sponge recipe does not work for cupcakes, it is too liquid. Try these keto chocolate muffins or these keto chocolate cupcakes
Kristina
Almost forgot about this recipe. The first time I tried it was a few years ago when I was experimenting with low carb and I absolutely loved it. Today I'm doing it for the second time, the house smells amazing after this chocolate almond sponge. Thank you for recreating one of my favourite sweets*
Liz
Can you use unsweetened almond milk or must it be full fat cows milk?
Katrin Nürnberger
Almond milk would work as well, and you could use coconut cream instead of the whipping cream
BvM
Can I replace Sukrin and use Stevia instead?
I can't eat Erythritol.
Thank you!
Christel
What size pan did you bake the cake on for this recipe
Katrin Nürnberger
Hi Christel, I just poured it onto parchment paper and cut it to size afterwards
Adam Hollindale
That same filling between cocoa-cookies might make good Ore-no's, but I'm definitely interested in making this with a coffee sponge.
Katrin Nürnberger
Yes, I think the recipe can have many uses. I want to make ice cream bars with it!
Toni Leggate
Any chance changing to coconut flour and adding extra liquid might work? This tree-nut allergy, after 60 years of eating and loving nuts, is so annoying!
Katrin
Hi Toni, I'd halve the amount stated for almond flour and try 40g / 1/3 cup of coconut flour instead. Let me know how it turned out!
Joanne Longley
Woopy. pies as a child all over New England these were the thing...and as a candy choice "Chonny's" a fughie dark hunk of fudge with rasions and nuts...a choice of mine were also "Black Bears" Orange serbit covered in dark chocolate...I could ride my bike to the Mom and Pop store collet bottels thorn out of cars and finance my trip ..candy for 1cent.cake a cola 25cents and ice for shorbit bars 25cents...
Katrin
Those were the days!!!!!! 🙂