KETO LAMINGTON SPONGE CAKE
If you are looking for low carb, keto Australian & Kiwiana dessert, our Keto lamingtons are sure to be a hit!
Pure guilt-free indulgence minus the carbs & sugar. Easy to make & great for when guests pop in, afternoon teas & the ultimate low-carb dessert in a flash.
Ingredients
Make the cake in two tins for separate top & bottom layers so you have 2 cakes
Keto Chocolate Ganache:
296 g (2 cups) Justine's Keto Dark Chocolate Chips
250 ml (1 cup) Full cream
250 ml (1 cup) Full cream
For the Keto Low Carb Jam layer:
Make a Day ahead of cake.
400g 2 cups Fresh Raspberries
Keto Low Carb Cream Filling:
250 ml Full Cream
2 tbsp Justine's Erythritol
Coconut Coating
1½ cups Desiccated Coconut or more as needed
Method:
Make Justine's Keto Victoria Cake Mix to recipe instructions. Split the recipe into two tins & bake as instructions on packet
For the Keto Chocolate Ganache Topping:
Place hot water in a pot to come up to 1/4 - 1/2 of the pot. Grab a larger bowl, place in the pot with hot water & add in bowl 290 g of Justine's Keto Dark Chocolate Chips & the cream. Make sure water doesn't get into the bowl.
Melt and stir until nice and smooth creamy chocolate consistency.
Let it cool for 10 minutes.
Split cakes if you did one cake into 2 haves
Using a spatula spread the keto low carb chocolate ganache over the tops and sides, then coat the ganache with desiccated coconut.
Keto Jam Filling:
Make this a day ahead of the cake.
Place 1 cup chopped raspberries into a small saucepan with 1/4 cup water and Justine's Erythritol powdered in a blender
Gently cook over med-low heat until strawberries start to thicken. Put in an airtight container when cool and put in the fridge overnight
Once it's ready for use, pour over the bottom cake layer.
Making the Keto Low Carb Cream filling;
Add the 250 ml Full Cream and 2 tbsp Justine's Erythritol to a mixing bowl and beat until thick, then spread over the jam layer.
Finally, add the top cake layer, cut and serve, and enjoy. Pure Guilt Free indulgence!
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