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Keto Lamington Layer Cake

SERVES 8

Prep Time
30 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

30g shredded coconut

300g cream, whipped to stiff peaks

For the chocolate sauce

15g (4 tsp) xylitol or sweetener of choice

15g (6 tsp) cacao

75g coconut oil

 

 

Instructions

  1. Preheat oven to 170C (fan forced) and line a 15cm (6inch) 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. Pour the cake into lined tin
  8. Bake 20-25 minutes or until a skewer comes out clean, turn temperature off but if you can leave the fan running and leave oven door ajar with the cake inside for another 10 minutes, this will help keep the height stable
  9. Prepare chocolate sauce (see below), strawberry jam and whipped cream
  10. Once cooled, carefully cut into 3 or 4 layers, there are tools to help with this, or some people use wire or fishing line too
  11. Dip each layer in chocolate sauce and shredded coconut, layer the cake with whipped cream and strawberry jam in each layer

For the chocolate sauce

  1. Mill xylitol 10 seconds / speed 9 / mc on
  2. Add cacao and coconut oil, mix 10 seconds / speed 4 / mc on
  3. Scrape down, blend 30 seconds / speed 4 / mc on

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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Love this recipe? 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 15cm (6inch) round 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
  7. Bake 20-25 minutes or until a skewer comes out clean, turn temperature off but if you can leave the fan running and leave oven door ajar with the cake inside for another 10 minutes, this will help keep the height stable
  8. Prepare chocolate sauce, strawberry jam and whipped cream
  9. Once cooled, carefully cut into 3 or 4 layers, there are tools to help with this, or some people use wire or fishing line too
  10. Dip each layer in chocolate sauce and shredded coconut, layer the cake with whipped cream and strawberry jam in each layer

For the chocolate sauce

  1. Combine xylitol, cacao and coconut oil, mix well, melt in the microwave if needed

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.

Love this recipe? You can also check out our COOKBOOKS here.

Ready to change your life? Download our FREE 7 day meal plan here.

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

You can also check out our COOKBOOKS here.

You can download our FREE 7 day mealplan here 

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