Daily with Luke Daily with Luke

Low-Carb Lamingtons

Low-Carb Lamingtons
Low-Carb Lamingtons



Almond Meal 240g (2 cups )
Baking Powder 4g (1 tsp )
Vanilla Bean 5g (1 tsp )
Lakanto Maple Syrup 125ml ( 12 cup )
Coconut Cream 125ml ( 12 cup )
Eggs 3
Butter 100g ( 12 cup )
Sea Salt pinch
Water 125ml ( 12 cup )
Raspberries 150g (1 cup ) (frozen is best)
Chia Seeds 20g (2 tbsps )
Water 40ml (2 tbsps )
Dark Chocolate 150g (1 cup )
Desiccated Coconut 50g ( 12 tbsp )


  1. Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.
  2. 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.
  3. 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.
  4. 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 the 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.
  5. Then melt down your chocolate in a clean dry saucepan over low heat, once completely melted and softened, take it off the heat.
  6. 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.
  7. For the chocolate coating, place the melted chocolate in a bowl and the coconut in another bowl.
    Remove the rack with your lamingtons from the fridge and set it on top of a baking tray (to catch the chocolate). 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.

MACROS (per serve):
Makes 10 serves

Protein 9.9g

Fats 37.6g

Carbs 7.7g

Energy 428cal/1789kJ

Already a 'DAILY WITH LUKE' member? Sign in here!