Use our Keep Keto Strawberry & Chia Seed Jam as a special addition to this Australian classic. Lamingtons are a bunch of simply delicious flavours that were meant to be together!
Sponge
4 Eggs, separated
50 g erythritol/stevia sweetener blend, powdered
30 g butter, melted
1 tsp vanilla extract
140 g blanched almond meal
3 tsp psyllium husk powder
1 tsp baking powder
½ tsp xanthan gum
Coating
50 g erythritol/stevia sweetener blend, powdered
30 g unsweetened cocoa powder
1 tbsp butter (14g)
⅓ cup hot water
½ cup dessicated coconut (80g)
Filling
Nutrition Facts
12 servings
1
- Amount per serving
- Calories162
- % Daily Value *
- Total Fat 37g48%
- Saturated Fat 5g25%
- Cholesterol 68mg23%
- Sodium 67mg3%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Total Sugars 1g
- Protein 5g
- Vitamin A 46mcg6%
- Calcium 33mg3%
- Iron 3mg17%
- Potassium 97mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Baking
- Preheat fan-forced oven to 160C/320F. Line an 8 inch square baking pan with baking paper.
- Separate egg whites and whisk until foamy.
- Add sweetener and whisk until soft to medium peaks form.
- Add egg yolks one at a time, then butter, and vanilla extract and mix.
- In a separate bowl, mix almond meal, psyllium husk powder, baking powder and xanthan gum.
- Mix into the egg white mixture and fold gently.
- Bake for 25 minutes or until skewer comes out clean.
- Leave cake to cool completely.
- Cut the edges off and and cut cake into 12 rectangles.
Assembly
- Place a teaspoon of the jam on a rectangle piece of cake. Sandwich it with another cake piece on top.
- In a mixing bowl, sift the sweetener and cocoa powder. Add hot water and butter to the mix. If it’s too thick, adjust by adding more hot water.
- Place dessicated coconut onto a plate.
- Dip the assembled cake pieces into the chocolate sauce to coat completely.
- Roll the cake piece in the dessicated coconut.
- Continue with other pieces of cake.
Ingredients
Sponge
4 Eggs, separated
50 g erythritol/stevia sweetener blend, powdered
30 g butter, melted
1 tsp vanilla extract
140 g blanched almond meal
3 tsp psyllium husk powder
1 tsp baking powder
½ tsp xanthan gum
Coating
50 g erythritol/stevia sweetener blend, powdered
30 g unsweetened cocoa powder
1 tbsp butter (14g)
⅓ cup hot water
½ cup dessicated coconut (80g)
Filling
Directions
Baking
1
- Preheat fan-forced oven to 160C/320F. Line an 8 inch square baking pan with baking paper.
- Separate egg whites and whisk until foamy.
- Add sweetener and whisk until soft to medium peaks form.
- Add egg yolks one at a time, then butter, and vanilla extract and mix.
- In a separate bowl, mix almond meal, psyllium husk powder, baking powder and xanthan gum.
- Mix into the egg white mixture and fold gently.
- Bake for 25 minutes or until skewer comes out clean.
- Leave cake to cool completely.
- Cut the edges off and and cut cake into 12 rectangles.
Assembly
2
- Place a teaspoon of the jam on a rectangle piece of cake. Sandwich it with another cake piece on top.
- In a mixing bowl, sift the sweetener and cocoa powder. Add hot water and butter to the mix. If it’s too thick, adjust by adding more hot water.
- Place dessicated coconut onto a plate.
- Dip the assembled cake pieces into the chocolate sauce to coat completely.
- Roll the cake piece in the dessicated coconut.
- Continue with other pieces of cake.
Notes
