June 29 2020 recipe & photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb chocolate and vanilla lamingtons
Lamingtons. Every Australian loves a lamington. This low carb version leaves nothing wanting with all of the familiar flavors of soft vanilla sponge cake soaked in chocolate and rolled in coconut. Enjoy this low carb, gluten-free version of this beloved classic Australian baked treat!
USMetric
servingservings
Ingredients
Cake
- 6 6 large egglarge eggs
- 1½ tbsp 1½ tbsp vanilla extract
- 6 oz. (¾ cup) 170 g (180 ml) cream cheese
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) almond flour
- 1⁄3 cup (1¼ oz.) 80 ml (32 g) coconut flour
- 2 tbsp 2 tbsp powdered erythritol
- 1 tbsp 1 tbsp baking powder
- unsalted butter, for greasing
Coating
- 7 oz. (1½ cups) 200 g (350 ml) sugar-free dark chocolate, 85% cocoa
- ¾ cup 180 ml unsweetened almond milk
- 4 oz. (11⁄3 cups) 110 g (300 ml) unsweetened finely shredded coconut
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Making low carb simple
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9" (23 cm) square cake pan.
- Place the eggs, vanilla, and cream cheese in a blender, and mix together until smooth. Add in the dry ingredients, and blend, until fully combined.
- Pour the batter into the pan, and bake on the middle oven rack for about 20 minutes, or until cooked through (if the outer layer browns, it's okay, as it will be removed later). Set aside to cool.
- Once cooled, remove the cake from the pan. Using a serrated knife, or even your fingers, peel away the very thin, outer layer off the cake on all sides. Discard the outer layer, and cut the cake into 12 fingers or 16 squares.
- Place the almond milk and dark chocolate into a saucepan, over medium-low heat. Stir together until melted and combined. Using two shallow dishes, pour the melted chocolate into one, and add the shredded coconut to the other.
- Using two forks, evenly coat each side of the cakes with the melted chocolate, and then coat with the shredded coconut. Place on a plate, and refrigerate for a few hours or overnight, before serving.
Coating
Tip
Store in the pantry, in a covered container for up to 5 days.
