Nutritional Facts
Servings
16
% Daily Value *
Amount Per Serving
Calories
174
Total Fat
15.4 (24%)
Saturated Fat
6.9 (35%)
Sodium
55.3mg (2%)
Net Carbohydrates
2.1g (1%)
Sugars
1.2g
Protein
5.7g (11%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
Sponge
200g almond meal
40g coconut flour
40g Sukrin Monkfruit
1 tsp baking powder
5 large eggs, separated
125ml nut milk
60g coconut oil
2 tsp vanilla extract
Chocolate Icing
1 cup Sukrin Icing
2 1/2 tbsp cacao powder
1/2 tbsp butter
1/3 cup boiling water
3/4 cup desiccated coconut
TAGS
Chocolate, Cake, Sweet, Lamington
Description
It's been many years since I've indulged in a lamington but these low carb lamingtons were pretty close to my memory of them! Everyone in my family tested them and they all wanted more.
I try to make my recipes as simple as possible. I'm not a fan of too many steps and too many dishes at the end, but sometimes they are necessary. This is one of those times.
First the ingredients -
Almond meal - I used a blanched almond meal. You could use a non blanched version but the colour of the sponge may not be as bright and the texture may change.
Coconut flour - I find coconut flour adds a bit of moisture to baking. In my opinion I don't belive it adds an overly coconuty flavour to the cake.
Sukrin Monkfruit - I am a huge fan of the Sukrin products but any granular white keto sweetener will work in this recipe.
Baking powder
Large eggs - I always use large eggs and keep them at room temperature.
Nut milk - I used almond milk when testing as that is what I had to hand. Macadamia milk would work fine too.
Coconut oil - if you don't have coconut oil you could replace it with butter.
Vanilla extract - I make my own at home with vodka and vanilla beans. It's delicious and sugar free.
Sukrin Icing - you could easily powder your own sweetener instead if you prefer
Cacao powder
Butter
When whipping the egg whites you will need a clean, dry bowl for them to whip properly. You want nice stiff peaks to form to help give the sponge some volume.
I tested this recipe with jam and without. Our preference was without as the jam version was very sweet. If you prefer to use jam, I'd recommend cutting down on the sweetener in the sponge.
Affiliate Disclosure: this post may contain affiliate links, meaning that if you click through and buy something, I may get a small commission. This doesn’t cost you any extra and helps me build my passion for keto cooking into a livelihood. All opinions and recommendations reflect my own genuine views or those of the linked product reviewers.
Instructions
Conventional Method
Sponge
Preheat the oven to 170° and line a square tin with baking paper (20cm x 20cm).
Add the egg whites to a clean and beat using an electric beater until the whites form stiff white peaks.
When the peaks have formed, continue beating and slowly add the sweetener. Continue beating the mix for a further 1.5mins.
In large bowl, add the egg yolks, vanilla and milk beat with the electric beaters for 3 minutes, adding the coconut oil halfway.
Add the dry ingredients and combine well.
Now slowly add the egg whites to the batter. Add a spoon at a time and gently fold through the mixture. Continue to gently fold the egg whites in, making sure the mix combines well and there's no lumps of batter.
Pour the mix into the baking tin and bake for 25 minutes or until cooked all the way through.
Remove from the oven and rest for 5 mins. Gently remove the sponge from the tin and allow to cool.
Icing
Place the icing ingredients in a shallow bowl and mix well until the mixture is smooth.
Making the lamingtons
Once the sponge is cool, cut it into 16 even pieces.
Pour the icing into a shallow bowl and place the desiccated coconut into another.
Dip a piece into the icing and gently coat all sides. Allow any excess icing to drip off and then transfer to the coconut bowl. Gently coat all sides in coconut and then move to a plate. Continue with the remaining pieces.
Store in an airtight container for 3 days if not enjoyed immediately.
Thermomix Method
Sponge
Preheat the oven to 170° and line a square tin with baking paper (20cm x 20cm).
Add the egg whites to a clean Thermomix bowl and insert the butterfly. Beat for 2.5 mins/sp3 or until the whites form stiff white peaks.
When the peaks have formed, continue the Thermomix on sp 3 and slowly add the sweetener through the MC hole. Continue beating the mix for a further 1.5mins.
Scrape the mix into a bowl and set aside. Wipe out the Thermomix bowl.
Add the egg yolks, vanilla and milk to the Thermomix bowl and combine for 3 mins/sp4, adding the coconut oil halfway.
Add the dry ingredients and combine well for 40 sec/sp3.
Transfer the mix to a large bowl and slowly add the egg whites. Add a spoon at a time and gently fold through the mixture. Continue to gently fold the egg whites in, making sure the mix combines well and there's no lumps of batter.
Pour the mix into the baking tin and bake for 25 minutes or until cooked all the way through.
Remove from the oven and rest for 5 mins. Gently remove the sponge from the tin and allow to cool.
Icing
Place the icing ingredients in a clean Thermomix bowl and combine for 3 mins/60°/sp2 or until the icing mix is smooth.
Making the lamingtons
Once the sponge is cool, cut it into 16 even pieces.
Pour the icing into a shallow bowl and place the desiccated coconut into another.
Dip a piece into the icing and gently coat all sides. Allow any excess icing to drip off and then transfer to the coconut bowl. Gently coat all sides in coconut and then move to a plate. Continue with the remaining pieces.
Store in an airtight container for 3 days if not enjoyed immediately.
Low Carb Lamingtons
Free Your Meals recipe to try at home
Prep Time (Mins)
20
Servings
16
Cook Time (Mins)
25
Calories
174