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Keto lamington bites (strawberry)

SERVES 36 bites

Prep Time
20 minutes
Cook Time
15 minutes

Ingredients

For the sponge

4 eggs (220-240g approx)

50g erythritol, xylitol or sweetener of choice equivalent

140g blanched almond meal (such as Lucky almond meal)

100g salted butter, meltedĀ (for dairy free use refined coconut oil and two pinches of salt)

1/4 tsp xanthan gum

For the lamington

20g (5tsp) erythritol, xylitol or sweetener of choice equivalent

20g acai puree

60g water

60g desiccated coconut

Instructions

To prepare the sponge

  1. Preheat oven to 170C (fan forced) and line a 20cmx20cm or equivalent sized tin with baking paper
  2. Place eggs and sweetener into the mixer, insert butterfly
  3. Whip 4 minutes / speed 3 / mc off
  4. Remove butterfly (for bellini users you can continue with the same blade)
  5. Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter
  6. Mix 30 seconds / speed 3 / mc off
  7. Pour mixture into lined tin and bake 15-20 minutes or until a skewer comes out clean
  8. Allow to cool in tin for 15 minutes before attempting to remove
  9. Once fully cooled cut into 3cm squares, you should get 36 squares

For the Lamington

  1. Prepare some strawberry jam
  2. Dunk the sponge squares into the liquid and let sit for about 3 seconds, then immediately remove and drop into the coconut
  3. Immediately roll or toss the coated lamington around to pick up the coconut then set aside and repeat until done
  4. You can repeat this process to double coat the lamingtons too

 

Store refrigerated up fo 5 days or frozen up to 3 months, serve straight from the fridge or immediately after making at room temperature

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Traditional method conversions

  1. Preheat oven to 170C (fan forced) and line a 20cmx20cm or equivalent sized tin with baking paper
  2. Whisk eggs and sweetener until pale and fluffy
  3. Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter
  4. Beat until just combined
  5. Pour mixture into lined tin and bake 15-20 minutes or until a skewer comes out clean
  6. Allow to cool in tin for 15 minutes before attempting to remove
  7. Once fully cooled cut into 3cm squares, you should get 36 squares

For the Lamington

  1. Combine the xylitol, acai berry puree and water and cook until xylitol is dissolved
  2. Working fast, dunk the sponge squares into the liquid then immediately remove and drop into the coconut
  3. Immediately roll or toss the coated lamington around to pick up the coconut then set aside and repeat until done

 

Store refrigerated up fo 5 days or frozen up to 3 months, serve straight from the fridge or immediately after making at room temperature

 

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