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Keto Classic Lamingtons

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!

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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

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
  1. Place a teaspoon of the jam on a rectangle piece of cake. Sandwich it with another cake piece on top.
  2. 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.
  3. Place dessicated coconut onto a plate.
  4. Dip the assembled cake pieces into the chocolate sauce to coat completely.
  5. Roll the cake piece in the dessicated coconut.
  6. Continue with other pieces of cake.

Nutrition Facts

12 servings

Serving size

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.

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

Directions

Baking
1
  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
2
  1. Place a teaspoon of the jam on a rectangle piece of cake. Sandwich it with another cake piece on top.
  2. 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.
  3. Place dessicated coconut onto a plate.
  4. Dip the assembled cake pieces into the chocolate sauce to coat completely.
  5. Roll the cake piece in the dessicated coconut.
  6. Continue with other pieces of cake.

Notes

Keto Classic Lamingtons

 

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