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+ servings

Keto Lamingtons

Servings 12
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins


  • Baking paper
  • Electric hand mixer
  • Spatula
  • Baking pan
  • Wire cooling rack


  • 100 g butter (unsalted)
  • 100 g almond flour (fine)
  • 30 g coconut flour
  • 1 tsp baking powder
  • 4 eggs
  • 80 g keto sweetner (equal mix of Allulose and Erythritol)
  • 1 tsp vanilla extract
  • 140 g Greek yoghurt

The coating:

  • 170 ml almond milk
  • 100 g keto chocolate
  • 100 g dessicated coconut


  • Start by gathering your ingredients and equipment.
  • Start by preheating your oven to 180C. Line 22cm baking pan with baking paper. Separate egg whites and add them into a bowl with the keto sweetener.
  • Use the hand mixer to beat the eggs. Start on low speed and then continue to increase speed until you have stiff peaks.
  • Add egg yolks, butter, Greek yogurt, and vanilla into your egg whites. Beat well.
  • Fold in almond flour, coconut flour, and baking powder. Use a spatula for this.
  • Stir the batter until it is smooth and lumps free. It should look shiny and velvety.
  • Transfer the batter to a prepared baking pan. Bake the sponge for 25 minutes. Once baked cool on a wire rack.
  • Once the sponge is cooled, cut it into 12 portions. Use a sharp knife for this.
  • In a saucepot combine almond milk and chocolate. You can also use heavy cream. Cook over medium heat until the chocolate is melted.
  • Place the coconut in a deep bowl. Dip the sponge into the chocolate until fully coated. Coat the lamingtons with coconut and arrange them on a wire rack.
  • Once your Lamingtons are coated, serve and enjoy.
Calories: 229kcal
Course: Dessert


Calories: 229kcal | Carbohydrates: 3.6g | Protein: 6.2g | Fat: 20.6g | Trans Fat: 3.3g | Sugar: 1.8g