Lamingtons are soft vanilla sponge cakes coated in chocolate and coconut; very popular in Australia.
Keto Lamingtons have been on our “to make” list for a quite some time and they were a hit, nobody even noticed they were sugar-free.
This Keto Lamingtons recipe makes 12 serves. 1 serving is 1 Lamington (just 3g net carbs per cake).
Keto Lamingtons Ingredients
- Vanilla Sponge Ingredients:
- 4 large eggs, separated
- 3.5 ounces of Powdered Erythritol, sifted
- 1 ounce of butter, melted
- 1 teaspoon of Vanilla Essence
- 5 ounces of Almond Flour
- 3 teaspoons of Psyllium Husk Powder
- 1 teaspoon of Baking Powder
- ½ teaspoon of Xanthan Gum
- Cream Filling Ingredients:
- 6 ounces of Heavy Cream
- Coating ingredients:
- 4 ounces of Powdered Erythritol
- 1 ounce of Unsweetened Cocoa Powder
- 1 tablespoon of butter, melted
- ⅓ cup of Boiling Water
- ½ cup Unsweetened Desiccated Coconut
How to Make Keto Lamingtons
- 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 Erythritol 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.
- 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 powdered erythritol 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.
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.
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Print Pin EmailServings: 12 servings
Calories: 201kcal
Unit Conversion
Ingredients
Vanilla Sponge
- 4 large eggs separated
- 3.5 ounces powdered erythritol sifted
- 1 ounce unsalted butter melted
- 1 teaspoon vanilla essence
- 5 ounces almond flour
- 3 teaspoons psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
Filling
- 6 ounces Heavy Cream
Coating
- 4 ounces powdered erythritol
- 1 ounce unsweetened cocoa powder
- 1 tablespoon unsalted butter melted
- 1/3 cup boiling water
- 1/2 cup unsweetened desiccated coconut
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 powdered erythritol 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 ofpowdered erythritol 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
How To Store Lamingtons
Store lamingtons in the fridge for up to 3 days. The lamington sponge cake can be made in advance, filled and coated as needed.
Love these delicious Keto Lamingtons? Try some of our other great Keto Desserts;
- Keto Spice Cake
- Keto Lemon & Poppyseed Loaf
- Keto No-Bake Chocolate Cheesecake
- Keto Chocolate Peanut Butter Cupcakes
To make a larger batch of this Keto Lamingtons recipe adjust the servings above.
