Who doesn't love a lamington? This Aussie classic is a favourite of many. We thought we would have a go at making a low carb version, and we are VERY happy with the results 😍 Under 6g of carbs per square. 👍
Low Carb Lamingtons
The PBCo. Team
Rated 5.0 stars by 1 users
Servings
16 Squares
Prep Time
20 minutes
Cook Time
20 minutes
Calories
228
Who doesn't love a lamington? This Aussie classic is a favourite of many. We thought we would have a go at making a low carb version, and we are VERY happy with the results
Put all of the ingredients into a blender and mix until it reaches your desired consistency (you might like your jam really smooth, or a bit lumpy!). Alternatively, if you like a thick & chunky jam and want to save time like us, you can jump ahead to step two!
Place the berries, chia seeds and water into a microwave safe bowl and microwave for 2 -
Reduce the heat and continue to stir until it has thickened – between 3 -
Refrigerate jam till thickened.
Cake
Preheat oven to 170 degrees
Prepare a square cake tin with baking paper.
In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.
Pour the cake batter into the cake tin.
Bake on the top shelf got 15-20 mins, or until the cake springs back when touched.
Remove from oven and cool on a cooling rack
Once cooled completely, pop in the freezer for 1-3hrs
Preparing the Chocolate
Have the desiccated coconut in a flat plate to roll the coated cake pieces in.
Have a bowl and wire rack ready to catch the dripping chocolate.
Cut the cake into even squares, should get 16 from the cake.
Melt the dark chocolate in the microwave for approx 60 sec.
While whisking, pour in 2 TB of cream and keep whisking. To create a thick runny chocolate
Preparing the Lamingtons
If you are adding the jam, cut the cakes in half and pop a teasp of jam and press the cakes together before coating.
Roll and coat the cake in the chocolate. Tip: Use 2 forks to help move the cake around, to make sure it's all covered.
Pop a wire rack over a bowl to allow the chocolate to drip off but not to waste it. Once dripped off.
Roll the coated cake in the coconut and coat all sides. Repeat until the whole batch is done
Allow the cakes to set in the fridge on some baking paper (minimum of 2 hrs or best overnight)
Recipe Note
We poured 80g of coconut onto the plate and then rolled the cakes in. By the end, you had coconut left over from the excess dusting off.
If you are using the chia jam, this will need to be made ahead of time.
This recipe has a few more steps than our other recipes. Due to the steps of making the chocolate icing, coating the cakes in chocolate and then rolling them in the coconut.
We use unsweetened almond milk in all of our baking.
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