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Preheat the oven to 175-180C.
Line a medium size deep baking tray with parchment paper (A4 size baking tray, don’t worry if you haven’t got a deep one a simple trick will solve this problem. Staples !!!
Just bring up the edge of the parchment paper as the side of the baking tray and staple the corners to keep it that way.
Separate the eggs (4 in one bowl and 5 eggs in the other bowl ) and beat them until stiff peaks form. Or you can beat all the 9 eggs together and divide the eggs into 2 parts after whipped.
Once the eggs are beaten into stiff peaks and decided into two portions, add The Best Free From Versatile Sweet mix into the eggs with 2 tbsp unsweetened almond milk (or any other low carb milk), 1 tbsp apple cider vinegar and using a hand or stand mixer mix this till fully combined.
Gently fold in the other half of the beaten eggs, don’t mix it hard just turn the batter to keep those air bubbles in the batter so your sponge will be soft, light and will rise.
Spread the sponge batter into the prepared baking tray and bake for 25-28 minutes on 180C or until a skewer inserted in the centre will come out clean.
Don’t take the sponge straight out of the oven, let your oven cool itself first and then just slightly open the door so your sponge can slowly adjust to the kitchen temperature ( this way the sponge won’t collapse or fall in).
Make the chocolate sauce until the sponge cools down.
In a medium size sauce pan mix the 120g powdered erythritol with the 80g unsweetened cacao powder and add the 1/2 cup of unsweetened almond milk or water (it doesn’t make much of a difference whichever you use), stir until smooth and thick.
Put the pan over LOW heat and add the 227g unsweetened butter.
Don’t boil the sauce, just heat till its warm enough for the butter to melt. (take of the heat even before all the batter melts and keep stirring it til all smooth and shiny)
Buy the products featured in the recipe plus much more. Versatile dry mixes. Sugar free, Gluten free & Keto Cakes & Breads
Pour the desiccated coconut into a medium size bowl.
Cut the sponge into squares or you can bake the sponge in a silicone donut mould as we did with Zoe, watch our little YouTube video here.
Watch until the end to see her happy face munching on these yummy KETO Lamingtons.
Dip the squares (or donuts)one by one into the chocolate sauce and roll them into the desiccated coconut.
And voila, enjoy!!!
These never ever last in our house, so I actually can’t tell how long they stay fresh, but keep them in an airtight container or cover them with cling film and they should be perfect for a few days. Or make a double batch and freeze them.
See my kids haven’t got a real sweet tooth, but this just hits the spot for them, its not at all sweet but if you prefer a sweeter dessert just add more sweetener into the chocolate sauce.
It is possible to make this dessert dairy free too, simply use coconut oil or vegan butter in the place of ordinary butter.
Divine 😍😍😍😍
Beautiful!
Thank you Christine 🙂