Lamingtons are the Kiwi & Aussie summertime classic.
It really can't get better than fluffy vanilla sponge dipped in a vibrant berry sauce, coated in coconut and sandwiched together with a velvety cream filling!
Usually regarded as a sweet treat for special occasions, regular lamingtons are loaded with sugar and carbs and are (unfortunately) typically off limits for those following a keto lifestyle.
But, thanks to Justine's Keto Victoria Sponge Cake Mix, you can now enjoy delicious lamingtons, guilt-free, AND stay in ketosis (it's the best of both worlds). Bring these keto low carb chocolate lamingtons to any summer barbecue and they're sure to be a hit!
These keto lamingtons are super versatile and can be made using your favourite sugar free berry jelly mix. Or switch it up with any jelly flavour: mango, lemon - why not? We also have a chocolate low carb keto lamington recipe for all the chocolate lovers out there!
This gorgeous low carb keto strawberry or raspberry lamington recipe is made by our lovely Lulu (@luludeam on Instagram).
Low Carb Keto Pink Lamington Ingredients
- 1 Pouch Justine's Keto Victoria Sponge Cake Mix
- 2 packets of keto-friendly strawberry or raspberry jelly crystals (I suggest using either Aeroplane or Weight Watchers brands)
- 1 cup boiling water
- Desiccated coconut for coating
Low Carb Keto Pink Lamington MethodPrepare the sponge cake mix as per packet instructions but bake in two 20cm square cake tins (rather than one large round tin).
Once cooled, cut each of the square caked into 12 pieces, so you'll have 24 in total.
Add jelly sachets and 1 cup of boiling water to a bowl and whisk together. Allow to cool a bit (but not to set!).
Dip each of the cake pieces into the warm jelly mixture and promptly roll in the desiccated coconut. Allow to rest in the fridge.
Optional: Add a layer of whipped cream sandwiched between two of the cake squares to make a delicious lamington stack with a creamy filling!