A healthy makeover for a European cult snack: Say hello to the sugar free kinder milk slice.
Kinder milk slice. Oh, those memories that come flooding in!
When I grew up in Germany, it was just the coolest snack. The kid that had a “Milchschnitte” in his pocket was the boss. You’d pull it out of your sensible parka during break time and everyone would envy you (unless someone else had a kinder surprise perhaps – chocolate and toys combined always win).
Those two thin layers of soft sponge and the fluffy white milk filling were just irresistible, only to be shared with the very best friends. It was widely believed to be a healthy option as well. After all, a kinder milk slice contains milk, which is so essential for a child’s development.
Well. You can guess where I am going with this.
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?
I made my own version of the kinder milk slice by adapting a recipe from a lovely friend who has been making a gluten free version for years. It really is quite simple (if a little messy – or is that just me?).
In this sugar free recipe I used the erythritol/stevia blends from Sukrin, who kindly sent me their product range to test.
In the chocolate sponge, I tried out their brown sugar replacement Sukrin Gold, which tastes superb and has 97% less 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.
For me the milk slice – Milchschnitte – is part of the fabric of my childhood. Therefore, my version HAD to look as similar to the original as possible. This means you’ll have a bit of cutoffs and leftovers. 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.
Whatever you do, this combo tastes nothing short of awesome – just like a real kinder milk slice, only healthier. Enjoy.
Want more sugar free sweet ideas? Here are some of my favourites!
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Sugar Free Kinder Milk Slice
Ingredients
For the sponge
- 4 eggs
- 100 ml 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 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.
Notes
Nutrition
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Christel says
What size pan did you bake the cake on for this recipe
Katrin Nürnberger says
Hi Christel, I just poured it onto parchment paper and cut it to size afterwards
Adam Hollindale says
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 says
Yes, I think the recipe can have many uses. I want to make ice cream bars with it!
Toni Leggate says
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 says
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 says
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 says
Those were the days!!!!!! 🙂
Allison says
I’m from Australia so we also have missed out on this delicious looking snack but cake is my favourite thing so I’m sure I’d love it! I might try making it with peppermint essential oil in the milk layer as a different twist! I love cooking with essential oils – though I only cook with dōTERRA oils as they are certified by a third party as pure (by a team of scientists) & are fine for human consumption. You can read more on the website below
Heinz says
100% sugar free but you’re using Sukrin icing sugar? rededit the Post then.
Katrin says
Hello there, Sukrin Icing is not icing sugar, it is a sugar replacement made from Erythritol and Stevia. It does not affect your blood sugar at all. It has the same sweetness as sugar and the same consistency as icing sugar.
Joan says
What can I use instead of psyllium husk? Can’t wait to try this recipe!
Katrin says
I have not tried replacing it with anything else, so you’d have to experiment. The psyllium husk binds the dough together and absorbs liquid. Maybe you can use ground flax seed, though I find it has quite a particular taste. Or ground chia seeds. Maybe cornstarch?
Maya | Wholesome Yum says
This looks like a delicious snack! I can’t wait to try your healthy recipe!
Kim | Low Carb Maven says
Katrin, that looks so good. The the win of the snack lottery when I was a kid was something called a chocolate ding-dong – basically a chocolate cupcake filled with cream and topped with a chocolate icing. Oh, and cream filled oatmeal cookies. I would have rather had this version of your childhood tasty treat. Thanks for sharing.
Katrin says
I quite like the sound of a chocolate ding dong!
STACEY says
These look lovely and sweet! I have not had these before either & I think I’ve been missing out!
Taryn says
These are so cute! They look just like the ice cream sandwiches my kids love.
Katrin says
You are giving me new ideas! This sponge would work perfectly for ice cream
Georgina says
This looks SO good! And uber-creative to make a low carb version! 🙂
Katrin says
LOL! And thank you!
Tasha | Ketogasm.com says
I love that you were able to recreate a childhood favorite with healthier options. Very innovative! Also, your photos are lovely! Very talented, Ms. Katrin. 🙂
Katrin says
Hi Tasha, I felt like I was sitting in my practical anorak on the school yard all over again 🙂
Sarah says
Living in the US, I have never heard of these – but they look great! I love making over old favorites! 🙂
Katrin says
You poor people in the US have been missing out. But then we never got Taco Bell 🙂 Thanks for the thumbs up!