This Low Carb slice base recipe will give you a great base to create something unique. What we love about baked slices, is that you can pretty much go crazy with flavour combinations.
They are also perfect for the 'bring a dessert' occasion. You can create a layered slice, or bake in your additions.
By Joanne Dessert
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- Prep 10 MINS
- Cook 20 MINS
- Yields 24
Ingredients
1 pack Low Carb Vanilla Cupcake Mix
3/4 cup Almond Flour (75g)
125g butter, melted
1 teaspoon vanilla
1 egg
You may need a splash of milk please check and add if needed
Directions
1Preheat oven to 160 degrees.
2You can use a food processor and pop in all ingredients, or combine by hand in a bowl until well mixed.
3Press into a lined slice tray (mine was about 20cm by 30cm)
4Bake at 160 degrees for 15-20 mins or until golden.
5Take out, and allow to cool before topping.
6Finish your slice (or depending on slice recipe if it's all baked together add your inclusions first!)
7Refrigerate for 2 hrs minimum before cutting into portions.
Storage
1Base can be stored in the fridge (for up to 5 days) and frozen for up to 3 months.
This base is half biscuit/half cake base - perfect for all slice bases. If you are after a more biscuit base, then check out our Keto Cheesecake Base
