Low carb, keto friendly Australian "lamington" cake, sugar free, wheat flour free, gluten free, even diabetic friendly!
Keto / low carb
Lamington is an Australian cake made with squares of butter cake or sponge cake, topped with an outer layer of chocolate sauce and shredded coconut.
The chocolate icing sauce is absorbed externally by the sponge cake and left set, giving the cake a characteristic texture.
Although I have not tried the original recipe I decided to make this dessert in a keto version and the result was better than expected!
So enjoy keto "lamington cake" with only 2,6g of carbohydrates per serving instead of the 51g of the original one!
About the ingredients:
• I use Quark cheese 20% for this cake but I am sure that goat yogurt, or cream cheese will also have a good result since there is no Quark to find in Greece.
• The 5 large eggs can be replaced with 6 medium ones.
• If you avoid dairy you can make lamington using the recipe for "Keto Coconut Cake".
• Butter can be replaced with coconut oil.
• Protein powder gives a nice texture to the mixture. If it's not available and you are in the mood for experimentation, try replacing this ingredient with coconut flour or make lamington with another cake recipe such as the followings:
Coconut Cake With Mastic (omit the mastic)
Cake with bavaroise cream (omit the filling)
Keto Zebra Cake (omit cocoa powder)
Keto Australian Lamington Cake
Servings 18
• Ingredients for the sponge cake:
5 / Large eggs
130g / Natural sweetener 1:1 (I use erythritol-stevia blend 1:1)
250g / Quark 20% or goat yogurt or cream cheese
50g / Melted butter
100 ml / Almond milk
130g / Almond flour
30g / Protein powder (pure whey isolate)
25g / Bamboo fiber flour
12g / Gluten free baking powder
1/4 tsp / Salt
1 tsp / Homemade Vanilla Extract
• Ingredients for the icing:
100g / Powdered erythritol-stevia blend 1:1
60g / Cocoa powder
1/6 tsp / Guar gum (optional)
60g / Melted butter
60g / Dark chocolate (> 85% cocoa)
120 ml / Hot water
• For the coating:
200g / Shredded Coconut
• Instructions for the sponge cake:
1 Preheat the oven on 180°C.
2 Line a square baking pan (22X25 cm) with parchment paper.
3 Mix all the dry ingredients.
4 Melt the butter.
5 In a bowl, beat the eggs and sweetener with a hand mixer for 5 minutes and then add the yogurt, melted butter and almond milk.
6 Combine with the dry ingredients mixture and beat with a hand mixer for a while.
7 Pour the mixture into the prepared baking pan and bake for 55 minutes.
8 After baking, take the sponge cake out of the baking pan and let cool.
9 Wrap the cake with a cling film and refrigerate for at least 8 hours or overnight.
10 Cut the sponge cake into 18 square pieces.
• Instructions for the icing:
1 In a bowl, mix the powdered sweetener together with cocoa powder and optionally add the guar gum for a better texture.
2 In a small saucepan over low heat, melt the butter and the chocolate.
3 Add the cocoa powder and sweetener, removing the pot from the heat.
4 Finally add the hot water and mix well until you have a smooth icing.
• For icing and coating:
1 Pour 1/3 of the shredded coconut into a deep dish or a bowl.
2 Using a fork, nail a square of sponge cake and dip this into the chocolate icing, taking care to cover all sides.
3 Drain the excess icing and then pass all it's sides to the shredded coconut.
4 Place the prepared square on a tray and continue the process, same way until all the sponge cake pieces are finished.
It may run some icing on the shredded coconut, but it doesn't matter, you will then add the rest of the clear shredded coconut in another 2 parts.
Tip:
There may be excess icing and shredded coconut, but do not throw this away! Mix them together and put this mixture into the freezer to have some praline chocolates.
5 Place and store the prepared coconut squares in the fridge in a closed bowl.
• Serve and enjoy!
Macros for 1 serving:
Protein: 8g
Carbohydrates (net): 2.6g
Fat: 20.4g
Energy: 233 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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