Keto Lamington Layer Cake
SERVES 8
Prep Time
30 minutes
30 minutes
Cook Time
25 minutes
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
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
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Ultimate keto lamington cake!! Thermo Foodie and the Chef proving once again you can have your keto cake and eat it too!
Servings: 8
Ingredients
For the cake
- 4 eggs 220-240g approx
- 50 g erythritol/xylitol or sweetener of choice
- 140 g blanched almond meal such as Lucky almond meal
- 100 g salted butter melted (for dairy free use refined coconut oil and two pinches of salt)
- 1/4 tsp xanthan gum
- 70 g keto strawberry jam
- 30 g shredded coconut
- 300 g cream whipped to stiff peaks
For the chocolate sauce
- 15 g erythritol/xylitol or sweetener of choice
- 15 g 6 tsp cacao
- 75 g coconut oil
Instructions
- Preheat oven to 170C (fan forced) and line a 15cm (6inch) round tin with baking paper
- Place eggs and sweetener into the mixer, insert butterfly
- Whip 4 minutes / speed 3 / mc off
- Remove butterfly (for bellini users you can continue with the same blade)
- Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter
- Mix 30 seconds / speed 3 / mc off
- Pour the cake into lined tin
- 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
- Prepare chocolate sauce (see below), strawberry jam and whipped cream
- 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
- 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
- Mill xylitol 10 seconds / speed 9 / mc on
- Add cacao and coconut oil, mix 10 seconds / speed 4 / mc on
- Scrape down, blend 30 seconds / speed 4 / mc on
Traditional method conversions
- Preheat oven to 170C (fan forced) and line a 15cm (6inch) round tin with baking paper
- Whisk eggs and sweetener until pale and fluffy
- Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter
- Beat until just combined
- Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir
- Pour cake mixture into lined tin
- 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
- Prepare chocolate sauce, strawberry jam and whipped cream
- 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
- 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
- Combine xylitol, cacao and coconut oil, mix well, melt in the microwave if needed
Notes
Store refrigerated up fo 5 days or frozen up to 3 months, serve straight from the fridge or immediately after making at room temperature.
Nutrition Facts
Keto Lamington Layer Cake
Amount Per Serving (105 g)
Calories 471.8
Calories from Fat 419
% Daily Value*
Fat 46.5g72%
Saturated Fat 26.8g134%
Sodium 153mg6%
Carbohydrates 4.2g1%
Sugar 2.9g3%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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