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
Tried this recipe? Give it a star rating below!
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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.
Allison
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
100% sugar free but you're using Sukrin icing sugar? rededit the Post then.
Katrin
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
What can I use instead of psyllium husk? Can't wait to try this recipe!
Katrin
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
This looks like a delicious snack! I can't wait to try your healthy recipe!
Kim
We loved this recipe. Absolutely delicious!
STACEY
These look lovely and sweet! I have not had these before either & I think I've been missing out!
Taryn
These are so cute! They look just like the ice cream sandwiches my kids love.
Katrin
You are giving me new ideas! This sponge would work perfectly for ice cream
Georgina
This looks SO good! And uber-creative to make a low carb version! 🙂
Katrin
LOL! And thank you!
Tasha | Ketogasm.com
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
Hi Tasha, I felt like I was sitting in my practical anorak on the school yard all over again 🙂
Sarah
Living in the US, I have never heard of these - but they look great! I love making over old favorites! 🙂
Katrin
You poor people in the US have been missing out. But then we never got Taco Bell 🙂 Thanks for the thumbs up!