Low Carb Lamingtons

Cook Time 1 hour 30 minutes

Servings 6


For the low-carb sponge

2 cups almond meal

1 tsp gluten-free baking powder

1 tsp vanilla bean powder or extract

½ cup maple syrup or coconut nectar

½ cup canned coconut cream

3 free-range eggs

Pinch of sea salt

½ cup filtered water

100g unsalted grass-fed butter or ghee, melted

For the raspberry jam

2 cups frozen raspberries

2 tbsp white chia seeds

2 tbsp filtered water

For the chocolate coating

400g low-carb dark chocolate, melted and cooled to room temperature

1 cup desiccated coconut


Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.

To make the vanilla sponge, place the almond meal, baking powder, vanilla and sweetener of choice in a bowl and mix well. Add the coconut cream, eggs, salt, water and butter or ghee, and stir to form a batter. Pour the mixture into the prepared cake tin and bake for 35–40 minutes, or until lightly golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

While the cake is cooling, make the raspberry jam. Place all the ingredients in a saucepan over medium-high heat, cover with a lid and bring to a boil. Reduce the heat and simmer, uncovered, for 15–20 minutes until reduced and slightly thickened. Remove from the heat and leave to cool and thicken further.

Slice the cake into 6 even squares, then cut each square in half horizontally. Spread a small amount of the jam over the cut side of the bottom pieces, then sandwich with the top pieces. Transfer to a wire rack and chill in the fridge for 15–20 minutes.

For the chocolate coating, place the chocolate in a bowl and the coconut in another bowl.

Remove the rack from the fridge and set it on top of a baking tray. Spoon the cooled melted chocolate evenly over the chilled lamingtons and sprinkle over the coconut, then return to the fridge for 10–15 minutes for the chocolate to set. Enjoy!


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