These Low-Carb Protein Lamingtons put a better-for-you spin on the classic Aussie and Kiwi favourite. A soft vanilla sponge made with almond flour and Tasteless Protein is dipped in rich chocolate and rolled in coconut for a nostalgic treat with extra protein and far less sugar.
Makes: 12 lamingtons
Tin: 20cm square tin
Prep: 25 minutes
Bake: 20–25 minutes
Sponge
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 scoops Tasteless Protein
- ⅓ cup allulose
- 1 ½ tsp baking powder
- Pinch of salt
- 4 large eggs
- 80g butter, melted and slightly cooled
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
Chocolate Coating
- 100g sugar-free or low-sugar dark chocolate
- 2 tbsp cocoa powder
- 2 tbsp allulose
- ½ cup cream
- ¼ cup water
- 1 tbsp butter
To Finish
- 1½–2 cups unsweetened desiccated coconut
Directions
1. Make the sponge
Preheat the oven to 170°C fan bake.
Line a 20cm square baking tin with baking paper.
In a bowl, combine the almond flour, coconut flour, Tasteless Protein, allulose, baking powder and salt.
In a separate bowl, whisk the eggs, melted butter, almond milk and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
The batter should be thick but easily spreadable. If it feels very thick, add another tablespoon or two of almond milk.
Spread evenly into the prepared tin.
Bake for 20–25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
Allow to cool completely.
2. Chill before cutting
This is one of those recipes where being patient will make your life much easier.
Once the sponge is cool, refrigerate it for around 1 hour before cutting.
Cut into 12 even squares.
The chilled cake will be much less likely to crumble when you coat it.
3. Make the chocolate coating
Add the chocolate, cocoa powder, allulose, cream, water and butter to a small saucepan.
Heat gently, stirring until completely melted and smooth.
Remove from the heat and allow it to cool for around 5–10 minutes.
You want it fluid enough to coat the cake, but not piping hot.
4. Coat the lamingtons
Place the coconut into a shallow bowl.
Using two forks, gently dip each square of cake into the chocolate mixture, turning so all sides are coated.
Let any excess chocolate drip off.
Immediately roll the square in desiccated coconut.
Place onto a lined tray.
Repeat with the remaining pieces.
5. Set
Refrigerate for around 30 minutes to allow the coating to set.
Then bring them back closer to room temperature before serving for the nicest cake texture.
Optional raspberry version
And because we are talking proper lamingtons, we could absolutely take these one step further.
Cut each square horizontally and add a thin layer of:
- sugar-free raspberry jam
- whipped cream
- or both
Then sandwich them back together before dipping in chocolate.
