3 low-calorie desserts to sweeten up your life
3 low-calorie desserts to sweeten up your life
Searching for a guilt-free low-calorie dessert option? Try these tasty treats, made with Lakanto’s low-carb, low-cal and low-glycaemic Monkfruit Sweetener.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups almond meal
- 1 tsp gluten-free baking powder
- 1 tsp vanilla bean powder or extract
- ½ cup Lakanto Maple-Flavoured Monkfruit Syrup
- ½ cup coconut cream
- 3 eggs
- Pinch sea salt
- ½ cup filtered water
- 100g unsalted grass-fed butter or ghee, melted
- Raspberry Jam
- 2 cups frozen raspberries
- 2 tbsp white chia seeds
- 2 tbsp filtered water
- Chocolate Coating
- 400g good-quality dark chocolate, melted & cooled to room temperature
- 1 cup desiccated coconut
Method
- Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.
- To make the vanilla sponge, place the almond meal, baking powder, vanilla and Lakanto Maple-Flavoured Syrup in a bowl and mix well.
- Add the coconut cream, eggs, salt, water and butter or ghee and stir to form a batter. Pour the mixture into the prepared cake tin and bake for 35–40 mins, or until lightly golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
- While the cake is cooling, make the raspberry jam. Place all the ingredients in a saucepan over medium–high heat, cover with a lid and bring to the boil. Reduce the heat and simmer, uncovered, for 15–20 mins until reduced and slightly thickened. Remove from the heat and leave to cool and thicken further.
- Slice the cake into six even squares, then cut each square in half horizontally. Spread a small amount of the jam over the cut side of the bottom pieces, then sandwich with the top pieces. Transfer to a wire rack and chill in the fridge for 15–20 mins.
- For the chocolate coating, place the chocolate in a bowl and the coconut in another bowl.
- Remove the rack from the fridge and set it on top of a baking tray. Spoon the cooled melted chocolate evenly over the chilled lamingtons and sprinkle over the coconut, then return to the fridge for 10–15 mins for the chocolate to set.
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