Need a sweet fix? Try these low-carb, sugar-free tea-time lamingtons that you can indulge in – guilt-free!
What You Need
½ cup butter, at room temperature
6 tbsp xylitol
4 free-range eggs
¾ cup full-cream milk or amasi
2 tsp vanilla essence
2½ cups almond flour
Pinch salt
1 tbsp baking powder
½ cup coconut flour
For The Syrup:
4 tbsp xylitol
½ tsp cream of tartar
2 tbsp cocoa powder
¾ cup boiling water
1 tbsp butter
1 tsp vanilla extract
1½ cups finely desiccated
coconut
Method
1/ Preheat oven to 180°C.
2/ Cream the butter and xylitol together in a bowl. Whisk in the eggs. Slowly add the milk and vanilla and whisk until creamy.
3/ Sift the almond flour, salt and baking powder into a separate mixing bowl. Add the coconut flour. Add the wet ingredients to the dry ingredients and mix well. This makes a very runny batter.
4/ Pour the batter into a baking paper-lined rectangular deep baking tray or a brownie baking tin. Silicone pans work well too. Bake for 18 to 25 minutes. Turn out onto a wire rack and allow to cool, then cut into 24 equal-size cubes.
5/ For the syrup, mix the xylitol, cream of tartar, cocoa and boiling water together in a saucepan over medium to high heat. Stir continuously and boil for two minutes. Add the butter and vanilla; turn down the heat so you’re just keeping the syrup warm.
6/ Dip the cake cubes into the syrup, place on a wire rack and allow the excess to drip off for a few minutes. Roll the cubes in the coconut and serve.
SERVES 24. Per serving (58g): 710kJ, 13g fat (5g sat), 11g carbs, 100mg sodium, 3g fibre, 4g protein
Recipe excerpted from Inè Reynierse’s Low Carb is Lekker (Struik Lifestyle), R220.
