Greek Amigdalopita goes to Australia – Keto Lamington
How about an adventure of making Keto Lamington cake? Just recently, I’ve learned that Greeks are the seventh largest ethnic group in Australia. When Australian tourist come to Greece, they keep ordering Greek food as if they’ve been living in Greece. They pronounce “Souvlaki”, “Tiropita”, or “Gyros” almost like we do! The answer to this phenomena might be hiding behind numerous Greek tavernas in Australia. Furthermore, our diaspora opened various Greek diners and fast food stores all over Australia. Well, this gave me an idea to devote a recipe to all the Greeks in Australia! Furthermore, I want to devote it to all friendly Australians who tend to accept Keto lifestyle quite often these days. And what better way to do it than making the famous Australian Lamington cake with Keto macros!
How to make Greek-Australian Lamington?
In this specific recipe, I wanted to “marry” Greek Amigdalopita (almond cake) to the well known Australian Lamington cake. This combination sounds like a matchmaker from The mythical Risa planet put them together! Of course, for making a Lamington properly, you will need some coating skills. The tasty cubes of Amigdalopita will be coated with chocolate and shredded coconut.
But will it be Keto Lamington?
As you already might know, all the recipes here follow keto philosophy. No matter if they are desserts or main courses. This will be a 100% keto version with 0% sugar, no added grain flour or any other carby ingredient. For this specific recipe, I will use my chocolate fat bomb recipe as the coating. You might dilute it a bit if you find it too thick to work with.
So, do you feel ready to jump into the adventure that will bring both the taste of Greece and Australia in one bite? Well, like a Greek kangaroo, let’s say Opa, and jump to the kitchen! No, there’s no such thing as Greek kangaroo, I am just trying to be allegorical here!
Keto Lamington (Greek Australian version)
- 4 large eggs organic, free range
- 100 g melted butter grass-fed
- 2 tbsp stevia (or according to your sweetener power)
- 1 tsp baking powder
- 2 tsp lemon juice organic
- 1 tsp ground vanilla bean organic
- 1 tsp cinnamon organic
- 1 cup almond flour
- 2 tbsp psyllium husk powder
- 100 ml sour cream
- 1/4 tsp sea salt
- 300 g chocolate almond coating (see the link for the recipe in the instructions)
- 12 tsp shredded coconut flakes A tsp per piece of cake
- Using an electric mixer, beat the eggs with lemon juice, melted butter, stevia and sour cream. Add vanilla and cinnamon
- Combine the almond flour with psyllium and baking soda and sea salt
- Slowly keep adding the dry ingredients, spoon by spoon, into your egg mixture. Mix until it combines and creates a smooth mixture
- Place the mixture into a cake mould or baking sheet lined with baking paper and bake at 200ºC for 20 minutes
- Let the cake cool down and cut it into 4x4 cm squares
- Prepare the almond chocolate coating and use it while it's still warm and soft. Coat each cube with the chocolate coating and then sprinkle from all sides with shredded coconut. Be careful not to add too much due to sugar content in shredded coconut
How can we count the macros per portion?
Even though this might be a bit tricky, a portion of this Keto Lamington cake will fit into your keto-macros. I prepared the nutritional breakdown for the cake itself. For the chocolate coating, you’ll need to consult the nutritional values of the earlier fat-bomb recipe that I am including here. Regarding the shredded coconut, it needs to serve only as a decoration, so try to lightly coat the cakes in it. Here are the values per 1 tsp of shredded coconut flakes: 1,2g fat, 1,6 net carbs and 0,1g protein. So you are safe with a teaspoon of shredded coconut per portion of cake.
Keto Lamington brings cultures together
Let me not forget the ultimate message behind this Keto Lamington cake, enjoy the life as a true and openminded Ketonian that loves exploring different cultures and continents!