About This Recipe
If you grew up eating Kinder Milk-Slice, this will hit differently. The chocolate sponge, the creamy white filling, that specific ratio of cake to cream — it’s all there. Except it’s made with eggs, ricotta, and stevia, and each slice has 10 grams of protein. I made two and ate both immediately. No regrets, the macros checked out.
Why These Ingredients
Eggs — the base of the sponge. No butter, no oil — just eggs, which keep the cake layer light and low in calories while adding protein.
Cocoa powder — gives the sponge its chocolate flavor. Use unsweetened. Combined with stevia it tastes like a proper chocolate cake without any added sugar.
Stevia in the sponge — 10g sounds like a lot but it’s what makes the cake layer genuinely sweet rather than just “healthy sweet.” Adjust to taste.
Ricotta filling — this is what makes it taste like the real thing. Ricotta is naturally creamy and mild, which mimics that signature white Kinder filling. A splash of milk thins it just enough to spread easily. Don’t overdo the milk — you want it thick enough to stay between the layers.
💡 Sponge coming out too thin? That’s normal for this recipe — it’s meant to be a thin layer, not a full cake. If you want it slightly thicker, use a smaller baking tin so the batter spreads less.
Ingredients (2 slices):
Cake layer:
• 2 eggs
• 30g flour
• 10g cocoa powder
• 1 tsp baking powder
• 10g stevia
Filling:
• 3 tbsp ricotta
• A splash of milk (optional)
• Stevia or vanilla sugar to taste
Instructions:
1. Preheat oven to 180°C / 360°F.
2. Whisk eggs with stevia until slightly foamy.
3. Add flour, cocoa powder, and baking powder. Mix until smooth.
4. Pour onto a lined baking tray and spread thin.
5. Bake for 7–10 minutes — don’t overbake, it should stay soft.
6. Let cool completely.
7. Mix ricotta with stevia and a splash of milk until smooth and creamy.
8. Spread the filling over one half of the sponge, fold or top with the other half.
Macros per slice
~164 kcal · 10g protein · 7g fat · 16g carbs
(Total for 2 slices: ~328 kcal · 20g protein · 14g fat · 32g carbs)
Tried this recipe? Let me know in the comments how it turned out!