lamington cake australia day KETO LOW CARB Jam strawberries BANTING LCHF KETOSIS KETOKIDS HEALTHY DELICIOUS LOSEWEIGHT GUTHEALTH THERMOMIX BELLINI

Keto Strawberry Lamington Swirl Cake

SERVES 16

Prep Time
10 minutes
Cook Time
25 minutes

Ingredients

For the cake

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, melted (for dairy free use refined coconut oil and two pinches of salt)

1/4 tsp xanthan gum

70g keto strawberry jam

10g desiccated coconut

Instructions

  1. Preheat oven to 170C (fan forced) and line a 20cm round 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. Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir
  8. Pour cake mixture into lined tin, the drizzle over the mixture 70g of jam and
  9. Bake 20-25 minutes or until a skewer comes out clean
  10. Allow to cool in tin for 15 minutes before attempting to remove
  11. Serve with whipped cream

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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For more recipe inspiration and a like minded supportive community, join our FACEBOOK GROUP

You can also check out our COOKBOOKS here.

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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. Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir
  6. Pour cake mixture into lined tin, the drizzle over the mixture 70g of jam and
  7. Bake 20-25 minutes or until a skewer comes out clean
  8. Allow to cool in tin for 15 minutes before attempting to remove
  9. Serve with whipped cream

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

For more recipe inspiration and a like minded supportive community, join our FACEBOOK GROUP

You can also check out our COOKBOOKS here.

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