Low Carb Chocolate Coconut Cake Bites – Keto Lamingtons are homemade white cake dipped in decadent chocolate and rolled in coconut.  Who doesn’t love a lamington?

This Australian classic is a favorite of many. If you are looking for an Australian dessert, keto lamingtons are sure to be a hit! This is keto version with no sugar, no added grain flour or any other carby ingredient. These are low-carb, sugar-free tea-time and guilt-free lamingtons!

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Low Carb Chocolate Coconut Cake Bites – Keto Lamingtons Recipe:

 Prep Time: 30 minutes

 Cook Time: 30 minutes

 Total Time: 1 hour

 Servings: 24

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Ingredients

Sponge Cake:

• ½ cup butter, at room temperature
• ½ teaspoon cream of tartar
• 6 tbsp xylitol
• 4 free-range eggs
• ¾ cup of coconut milk
• 2 tsp vanilla extract
• 2½ cups almond flour, I use this brand
• Pinch salt
• 1 tsp baking powder
• ½ cup coconut flour, I use this brand

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Icing:

• 4 tbsp xylitol
• ½ tsp cream of tartar
• 2 tbsp cocoa powder
• ¾ cup boiling water
• 1 tbsp butter
• 1 tsp vanilla extract
• 1½ cups desiccated coconut

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Instructions:

Sponge Cake:

1. Preheat the oven 170C / 338F and line a 20 cm square cake pan with baking paper.
2. To make the sponge, separate the eggs into two large bowls. Whisk together the egg yolks, vanilla extract, xylitol, and salt until thoroughly combined.
3. In a separate bowl, sift together the coconut flour, vanilla extract, almond flour, salt, and baking powder.
4. Add the cream of tartar to the egg whites and using beaters or a stand mixer, whisk the egg whites to stiff peaks.
5. Add the sifted dry ingredients to the egg yolks and whisk until smooth. Add the melted butter and mix to incorporate evenly.
6. Fold in the beaten egg whites, a quarter of the whites at a time. Fold as gently as you can to preserve the air and create a fluffy sponge.
7. Gently spoon the mixture into the prepared cake tin and bake for 25 – 30 minutes until a skewer inserted into the center comes out clean. Remove and allow to cool on a wire rack.

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Icing and Assembly:

1. For the syrup, mix the xylitol, cream of tartar, cocoa and boiling water together in a saucepan over medium to high heat. Stir continuously and boil for two minutes. Add the butter and vanilla and stir to create a smooth paste. Turn down the heat so you’re just keeping the syrup warm.
2. On a separate plate, spread out the desiccated coconut. Roll each rectangle of sponge in icing and then in coconut, ensuring the coconut is thoroughly covering the icing.
3. Keep refrigerated and enjoy!

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Nutrition

Per serving: Calories 121, Total Fat 20g; Total Carbs 8g; Sodium 65g; Protein 6g;

If you like this recipe share it with your friends and (..of course..) pin it for later. 🙂

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