Keto Lamingtons Recipe – Awesome Low-Carb Chocolate & Coconut Coated Cream Filled Sponge Cake from Australia!

Keto Lamingtons Recipe - Sugar free and Gluten free Cakes
Keto Lamingtons

Soft vanilla sponge coated in chocolate and coconut; we’re talking Keto Lamingtons! These delicious cakes are the quintessential Australian treat, and now they’re Low Carb and Sugar-Free.

Keto Lamingtons have been on our “to make” list for a quite some time, and when Mum asks for them for Mother’s Day, I get cooking! Safe to say Mum adored these delicious treats (along with Dad, Nana, and Nana’s mower-man) – they didn’t even notice that they were sugar-free.

This Low Carb Lamingtons recipe makes 12 serves. 1 serving is 1 Lamington (just 3g net carbs per cake).

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Store your Keto Lamingtons in the fridge for up to 3 days. The sponge cake can be made in advance and filled/coated as needed.

Keto Lamingtons Ingredients

Keto Lamingtons Ingredients - delicious sugar free, gluten free cakes
Keto Lamingtons Ingredients

How to Make Keto Lamingtons

How to make Keto Lamingtons
How to make Keto Lamingtons
  1. Preheat oven to 170C/340F. Prepare a 9in square baking tin by greasing and lining with parchment paper. Set aside
  2. Place the egg whites in your stand mixer and whisk on medium speed for 3 minutes, until foamy.
  3. Add the 3.5 ounces of Sukrin Melis and whisk to medium peaks, then add the egg yolks one at a time, followed by the melted butter and vanilla essence.
  4. In a separate bowl, mix together the almond flour, psyllium husk powder, baking powder, and xanthan gum.
  5. Sift the dry ingredients into the egg white mixture and gently fold through.
  6. Gently spoon the sponge cake mixture into the prepared tin. Tap the tin on the bench to knock out any large air bubbles.
  7. Bake for 25-30 minutes, until an inserted skewer comes out clean.
  8. Place the cake onto a cooling rack and leave to cool completely.
  9. Cut the edges off the cooled cake and cut the cake into 12 rectangle pieces. Cut each piece in half and set aside.
  10. Place the cream into your clean stand mixer and whip to firm peaks.
  11. Spread 1-2 tablespoons of the whipped cream between each of the sliced cake pieces. Place the cakes in the fridge for 30 minutes to firm up.
  12. In a clean mixing bowl, sift in the 4 ounces of Sukrin Melis and the cocoa powder. Add the butter and hot water and whisk together (if your mixture is too thick, add 1-2 tablespoons of hot water to thin it out).
  13. Place the coconut onto a plate.
  14. Dip the cake pieces into the chocolate and coat completely, then roll in the coconut.
  15. Place on a cooling rack and continue with the other pieces of cake.
  16. Enjoy immediately or store in the fridge until needed.
Keto Lamingtons Recipe - Sugar free and Gluten free Cakes

Keto Lamingtons - "Chocolate & Coconut Coated, Cream Filled" - Sponge Cakes!

Soft vanilla sponge coated in chocolate and coconut, we’re talking Keto Lamingtons! These delicious cakes are the quintessential Australian treat, and now they’re Low Carb and Sugar-Free.
4.8 from 5 votes
Print Pin Rate
Course: Dessert, Desserts, Snack, Snacks
Cuisine: Australian
Prep Time: 45 minutes
Cook Time: 30 minutes
Cooling: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 201
Author: Gerri

Ingredients

Vanilla Sponge

Filling

  • 6 ounces Heavy Cream

Coating

Instructions

  • Preheat oven to 170C/340F. Prepare a 9in square baking tin by greasing and lining with parchment paper. Set aside.
  • Place the egg whites in your stand mixer and whisk on medium speed for 3 minutes, until foamy.
  • Add the 3.5 ounces of Sukrin Melis and whisk to medium peaks, then add the egg yolks one at a time, followed by the melted butter and vanilla essence.
  • In a separate bowl, mix together the almond flour, psyllium husk powder, baking powder, and xanthan gum. Sift the dry ingredients into the egg white mixture and gently fold through.
  • In a separate bowl, mix together the almond flour, psyllium husk powder, baking powder, and xanthan gum. Sift the dry ingredients into the egg white mixture and gently fold through.
  • Gently spoon the sponge cake mixture into the prepared tin. Tap the tin on the bench to knock out any large air bubbles.
  • Bake for 25-30 minutes, until an inserted skewer comes out clean.
  • Place the cake onto a cooling rack and leave to cool completely.
  • Cut the edges off the cooled cake and cut the cake into 12 rectangle pieces. Cut each piece in half and set aside.
  • Place the cream into your clean stand mixer and whip to firm peaks.
  • Spread 1-2 tablespoons of the whipped cream between each of the sliced cake pieces. Place the cakes in the fridge for 30 minutes to firm up.
  • In a clean mixing bowl, sift in the 4 ounces of Sukrin Melis and the cocoa powder. Add the butter and hot water and whisk together (if your mixture is too thick, add 1-2 tablespoons of hot water to thin it out).
  • Place the coconut onto a plate.
  • Dip the cake pieces into the chocolate and coat completely, then roll in the coconut.
  • Place on a cooling rack and continue with the other pieces of cake.
  • Enjoy immediately or store in the fridge until needed.

Nutrition

Serving: 1cake | Calories: 201kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 38mg | Potassium: 125mg | Fiber: 3g | Sugar: 0g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1.2mg
Sugar Free Keto Lamingtons
Sugar Free Lamingtons

Love these delicious Keto Lamingtons? Try some of our other great Keto Desserts;

To make a larger batch of this Keto Lamingtons recipe adjust the servings above.

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2 thoughts on “Keto Lamingtons Recipe – Awesome Low-Carb Chocolate & Coconut Coated Cream Filled Sponge Cake from Australia!”

  1. Gerri, the best Mother’s Day present ever. Made with love and enjoyed enormously (just finished the last one ). These keto lamingtons are sensational!

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