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.