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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!

Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
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)
  cup hot water
 ½ cup dessicated coconut (80g)
Filling
 Keep Keto Strawberry & Chia Seed Jam
Baking
1

Preheat fan-forced oven to 160C/320F. Line an 8 inch square baking pan with baking paper.

2

Separate egg whites and whisk until foamy.

3

Add sweetener and whisk until soft to medium peaks form.

4

Add egg yolks one at a time, then butter, and vanilla extract and mix.

5

In a separate bowl, mix almond meal, psyllium husk powder, baking powder and xanthan gum.

6

Mix into the egg white mixture and fold gently.

7

Bake for 25 minutes or until skewer comes out clean.

8

Leave cake to cool completely.

9

Cut the edges off and and cut cake into 12 rectangles.

Assembly
10

Place a teaspoon of the jam on a rectangle piece of cake. Sandwich it with another cake piece on top.

11

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.

12

Place dessicated coconut onto a plate.

13

Dip the assembled cake pieces into the chocolate sauce to coat completely.

14

Roll the cake piece in the dessicated coconut.

15

Continue with other pieces of cake.

Nutrition Facts

Serving Size 1

Servings 12


Amount Per Serving
Calories 162
% Daily Value *
Total Fat 37g57%
Saturated Fat 5g25%
Cholesterol 68mg23%
Sodium 67mg3%
Potassium 97mg3%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Sugars 1g
Protein 5g10%

Vitamin A 46%
Calcium 33%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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)
  cup hot water
 ½ cup dessicated coconut (80g)
Filling
 Keep Keto Strawberry & Chia Seed Jam

Directions

Baking
1

Preheat fan-forced oven to 160C/320F. Line an 8 inch square baking pan with baking paper.

2

Separate egg whites and whisk until foamy.

3

Add sweetener and whisk until soft to medium peaks form.

4

Add egg yolks one at a time, then butter, and vanilla extract and mix.

5

In a separate bowl, mix almond meal, psyllium husk powder, baking powder and xanthan gum.

6

Mix into the egg white mixture and fold gently.

7

Bake for 25 minutes or until skewer comes out clean.

8

Leave cake to cool completely.

9

Cut the edges off and and cut cake into 12 rectangles.

Assembly
10

Place a teaspoon of the jam on a rectangle piece of cake. Sandwich it with another cake piece on top.

11

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.

12

Place dessicated coconut onto a plate.

13

Dip the assembled cake pieces into the chocolate sauce to coat completely.

14

Roll the cake piece in the dessicated coconut.

15

Continue with other pieces of cake.

Keto Classic Lamingtons
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