Low Carb Lamingtons

By Joanne  ,

January 16, 2019

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. 👍

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 16 squares

Ingredients

Ingredients for the Cake

1 packet of Anna's Low Carb Vanilla Cupcake Mix

2 eggs

250ml milk of choice (we used unsweetened almond milk)

70g melted butter

Ingredients for Icing

250g melted dark chocolate (we used Lindt 90%)

2 TB (40ml) of cream

80g desiccated coconut to roll the chocolate coated cakes in. But you end up using less.

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.

Optional - Berry Chia Jam Filling

1 cup Fresh or Berries of choice (we used Raspberries)

2 tablespoons Water

2 tablespoons Chia Seeds

note

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.

Directions

Raspberry Chia Jam Method

1Put 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!

2Place the berries, chia seeds and water into a microwave safe bowl and microwave for 2 - 3 or until it begins to bubble. Old school? pour the mixture into a saucepan over medium heat, and stir until the mixture begins to bubble.

3Reduce the heat and continue to stir until it has thickened – between 3 - 5 minutes.

4Refrigerate jam till thickened.

cake method

1Preheat oven to 180 degrees

2Prepare a square cake tin with baking paper. Place cupcake mix into a large bowl

3In a separate bowl whisk together the melted butter, eggs and milk.

4Combine the wet and dry mix well.

5Pour the cake batter into the cake tin.

6Bake on the top shelf got 15-20 mins, rotating halfway.

7Remove from oven and cool on a cooling rack

8Once cooled completely, pop in the freezer for 1-3hrs

9Low Carb cake

10Low Carb lamington

Melting the Chocolate and Prep to create your Lamingtons

1Have the desiccated coconut in a flat plate to roll the coated cake pieces in.

2Have a bowl and wire rack ready to catch the dripping chocolate.

3Cut the cake into even squares, should get 16 from the cake.

the method for chocolate coating

1Melt the dark chocolate in the microwave for approx 60 sec.

2While whisking, pour in 2 TB of cream and keep whisking. To create a thick runny chocolate

To make the lamingtons

1If you are adding the jam, cut the cakes in half and pop a teasp of jam and press the cakes together before coating.

2Roll and coat the cake in the chocolate. Tip: Use 2 forks to help move the cake around, to make sure it's all covered.

3Pop a wire rack over a bowl to allow the chocolate to drip off but not to waste it. Once dripped off.

4Roll the coated cake in the coconut and coat all sides. Repeat until the whole batch is done

5Allow the cakes to set in the fridge on some baking paper (minimum of 2 hrs or best overnight)

00:00

Nutrition Facts

Serving Size60g
Calories228cals
Sodium90
Protein5.9
Sugar1.9
Total Fat20.5
Saturated Fat12.3
Total Carbs5.5

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