Low Carb Lamington Recipe

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Jul 05 2025

🥥 Keto Lamingtons with Allulose & Almond Flour

A Low-Carb Twist on Australia’s Most Beloved Cake

🇦🇺 The Origin of Lamingtons

Lamingtons are an iconic Australian dessert, loved for their simplicity and charm. Named after Lord Lamington, Governor of Queensland (1896–1901), the cake’s origin story is the stuff of legend. The most popular tale says that a resourceful chef accidentally dropped sponge cake into chocolate, then rolled it in coconut to keep fingers clean — and so, the Lamington was born.

From school fundraisers to bakery shelves, Lamingtons have become a symbol of Australian heritage, often enjoyed with a cuppa tea.

Today, we’re giving this classic a keto-friendly makeover, keeping the spirit of the original alive while making it low-carb, diabetic-friendly, and sugar-free!

⭐ Ingredients & Why We Use Them

🧁 For the sponge cake

2 cups almond flour
The heart of our keto sponge. Almond flour is low in carbs, high in healthy fats, and creates a moist, tender crumb that stands up well to dipping and coating.
1/4 cup coconut flour
Coconut flour is highly absorbent and helps balance moisture. It prevents the sponge from being too dense and adds a subtle, tropical sweetness — a nice nod to the coconut coating.
1/3 cup Keystone Pantry Allulose
Allulose is a rare sugar that tastes and browns like regular sugar but has no net carbs. It helps give the sponge a gentle sweetness and golden crust without spiking blood sugar.
1 1/2 tsp baking powder
Essential for lift. Since almond flour is heavier than wheat flour, baking powder ensures a light, airy texture — critical for Lamingtons.
1/4 tsp salt
A pinch of salt sharpens the sweetness and rounds out the flavors. Without it, the cake would taste flat.
4 large eggs (room temperature)
Eggs provide structure, volume, and moisture. They help bind the almond and coconut flours together and give the sponge strength for dipping.
1/2 cup unsalted butter (melted and cooled)
Butter adds richness and keeps the sponge tender. The fat content also helps prevent the cake from drying out, which is key when coating with chocolate.
1/4 cup heavy cream
Heavy cream gives the sponge a soft, luxurious texture and adds to the richness without extra carbs.
1 tsp vanilla extract
Classic vanilla flavor enhances the cake’s warm, buttery notes — just like a traditional sponge.

🍫 For the chocolate coating

3/4 cup Keystone Pantry sugar-free chocolate chips
These melt beautifully and give that rich, authentic chocolate coating — minus the sugar. Made with allulose, they provide smoothness and shine.
2 tbsp unsweetened cocoa powder
Intensifies the chocolate flavor for a deeper, more satisfying taste.
2 tbsp Keystone Pantry Allulose
Allulose balances the bitterness of cocoa and helps create a glaze that sets nicely.
1/4 cup heavy cream
Cream keeps the chocolate coating silky and soft enough to bite through.
2 tbsp butter
Adds sheen and richness, making the glaze more luxurious.

🌴 For finishing

1 cup unsweetened shredded coconut
No Lamington is complete without its snowy coat of coconut. We use unsweetened to keep carbs down while keeping that classic look and taste.

🧑‍🍳 How to Make Keto Lamingtons

1️⃣ Bake the sponge

Preheat oven to 350°F (175°C). Line an 8×8 inch square pan with parchment, leaving overhang for easy removal.
In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
In another bowl, beat the eggs and allulose until pale and slightly thickened (about 2-3 mins with a hand mixer).
Add in the butter, vanilla, and cream, stirring to combine.
Gently fold in the dry ingredients until just combined. Don’t overmix — this keeps the sponge tender.
Pour batter into the pan, smoothing the top.
Bake 25-30 minutes until golden and a toothpick comes out clean.
Cool in the pan for 10 mins, then lift out and cool completely on a rack. For easiest cutting, refrigerate for at least 1 hour.

2️⃣ Cut into squares

Trim edges if needed, then cut into 16 even squares.

3️⃣ Make chocolate coating

In a small saucepan over low heat, melt together chocolate chips, butter, cream, cocoa powder, and allulose. Stir until smooth and glossy.
Let the glaze cool slightly — it should coat but not drip excessively.

4️⃣ Dip & coat

Set up a dipping station: one bowl with chocolate glaze, another with shredded coconut.
Using forks, dip each cake square into the chocolate, letting excess drip off.
Roll in coconut, covering all sides.
Place on parchment paper to set.

5️⃣ Serve & store

Chill until set (about 30 mins). Store in the fridge in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor.

📊 Nutrition (per Lamington, ~16 servings)

Calories: ~180
Net carbs: ~3g
Fat: ~16g
Protein: ~5g

💡 Final Notes

✅ These Lamingtons stay moist thanks to almond flour and butter — no dry keto cake here!
✅ If you love the traditional version, try slicing and filling with keto raspberry jam before dipping.
✅ Lamingtons freeze well — just defrost at room temp.