Keto Strawberry Lamington Swirl Cake
Instructions
- Preheat oven to 170C (fan forced) and line a 20cm round tin with baking paper
- Place eggs and sweetener into the mixer, insert butterfly
- Whip 4 minutes / speed 3 / mc off
- Remove butterfly (for bellini users you can continue with the same blade)
- Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter
- Mix 30 seconds / speed 3 / mc off
- Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir
- Pour cake mixture into lined tin, the drizzle over the mixture 70g of jam and
- Bake 20-25 minutes or until a skewer comes out clean
- Allow to cool in tin for 15 minutes before attempting to remove
- 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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You can also check out our COOKBOOKS here.
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Traditional method conversions
- Preheat oven to 170C (fan forced) and line a 20cmx20cm or equivalent sized tin with baking paper
- Whisk eggs and sweetener until pale and fluffy
- Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter
- Beat until just combined
- Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir
- Pour cake mixture into lined tin, the drizzle over the mixture 70g of jam and
- Bake 20-25 minutes or until a skewer comes out clean
- Allow to cool in tin for 15 minutes before attempting to remove
- 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.