Low Carb Lamingtons
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 for the Cake
1 packet of Anna's Low Carb Vanilla Cupcake Mix
Ingredients for Icing
Optional - Berry Chia Jam Filling
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.
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
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)