Low-Carb Gluten-Free Lamingtons with Jam Filling

I’m still obsessed with jam recipes, and this jam-filled lamington is one of my favorites. It starts with a creamy vanilla cake layered with sweet strawberry jam, then is coated in dark chocolate and shredded coconut. It’s indulgent, worth the effort, and absolutely delicious.

This version takes a bit of work and can be messy, but the end result is well worth it. The servings are fairly generous — about 6.5 net carbs per slice — so keto dieters can halve the portions to lower carbs while still feeling satisfied. I planned for 2×2 squares, but once filled and coated they become a bit bulkier.

Jam-Filled Lamingtons with an Extra Layer of Surprise

Traditional lamingtons don’t usually include whipped cream, but adding a light whipped cream and cream cheese layer makes these squares sing. That step is optional, but I highly recommend it. You can vary the recipe a lot — leave out the cream, use milk or dark chocolate, or swap in any jam flavor you like. It all works.

A Note about the Cake

The base is a simple gluten-free vanilla cake that’s dense and moist — perfect for cutting into squares without crumbling. Xanthan gum is included to add structure; don’t skip it, as it helps the slices hold together.

If your cake develops small cracks, don’t worry. The jam and chocolate coating help hide imperfections. My cake cracked slightly because I sliced it before it had completely cooled, so allow proper cooling when possible.

Tip for a level cake: when the cake comes out of the oven, place a clean tea towel over the top and gently press to even it while still warm. Be careful: the pan will be hot.

---

Filling and Cutting Tips for Neat Squares

---

Looking for more low carb cake inspiration?

Chocolate Bundt Cake with Cream Cheese Filling – Low Carb & Gluten Free

Make A Sugar-Free Birthday Cake Everyone Will Love

Pretty Little English Madeleine Cakes (Low Carb & Gluten Free)

Dark Chocolate Gluten-Free Black Forest Cake (Sugar Free & Low Carb)

---

---

---

Chocolate and Coconut Coating Tips

Melt chocolate in a double boiler over low heat. Low-carb and sugar-free chocolates can be sensitive to high temperatures, so avoid the microwave — I’ve burned too many batches that way. Use about 1.5 tablespoons of melted chocolate per square on a small plate, then spread it over the top and sides with an offset spatula. Dipping adds too much chocolate; spreading yields a thinner, neater coating.

For the coconut, pulse 3 cups of unsweetened shredded coconut in a food processor to create a finer texture. This step is optional, but superfine coconut clings to the chocolate better and makes the finished lamingtons look more refined.

Best Sweeteners to Use

Use your favorite 1:1 sugar substitute. Powdered versions are preferred because they blend more smoothly and reduce grittiness. Erythritol and xylitol can get grainy when cold, so powdered forms perform better. If you only have granular sweetener, blitz it in a high-speed blender or food processor to powder it.

Swerve, allulose, stevia blends, and powdered erythritol or xylitol brands work fine. Note: xylitol is toxic to dogs and cats — keep it away from pets.

---

Strawberry Jam Filling Options

Choose the jam approach that works for you:

1. Make a shelf-stable sugar-free strawberry jam so you can keep jars in the pantry. Homemade jam lets you control sweetness and ingredients.
2. Use a no-sugar-added or low-carb commercial jam, but check labels and recalculate carb counts if needed.
3. Quick option: cook down fresh strawberries with a little sweetener and water until they naturally thicken into a jammy consistency.

The recipe includes nutritional info based on the third option (cooked-down strawberries).

---

---

Storage Suggestions

Serve lamingtons at room temperature so the chocolate is tender. Refrigeration will harden the chocolate; they’ll still taste good but lose that soft bite. If you used the whipped cream filling, plan to serve them the same day because the cream softens over time.

The cake itself freezes well, so you can bake the cake ahead and thaw before assembly. These treats are especially enjoyable with a hot cup of coffee.

---

More Low-Carb Jam-Filled Desserts

Try a dark chocolate gluten-free black forest cake with cherry jam filling, raspberry coconut slice bars, or blueberry jam ripple cheesecake bars for more jam-forward low-carb desserts.

---

Gluten-free Lamingtons with Homemade Jam Filling (low carb too!)

Yield:
16

Prep Time:
15 minutes

Cook Time:
35 minutes

Additional Time:
3 hours

Total Time:
3 hours 50 minutes

A strawberry jam–filled lamington coated with dark chocolate and shredded coconut. Gluten-free, low carb and keto friendly.

Ingredients

Vanilla Cake

• 2 cups almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1/2 cup powdered erythritol
• 1/2 cup butter, melted
• 6 large eggs
• 1/4 cup heavy cream
• 2 tsp apple cider vinegar
• 2 tsp vanilla
• 1/4 tsp salt

Whipped Cream Filling

• 4 ounces cream cheese
• 1 cup heavy whipping cream
• 1/4 cup powdered erythritol

Jam Filling

• 1 cup chopped strawberries
• 1/4 cup water
• 2 Tbsp powdered erythritol

Chocolate Coating

• 1 3/4 cups sugar-free dark chocolate chips
• 1 tsp coconut oil

Coconut Coating

• 3 cups unsweetened shredded coconut
• 1/4 cup powdered erythritol

Instructions

Cake

1. Preheat oven to 350°F and grease a 9×9 pan. Line the bottom with parchment.
2. Whip eggs until fluffy and pale.
3. Add melted butter, vanilla, apple cider vinegar, and cream; mix well.
4. Sift coconut flour, almond flour, and powdered erythritol into a bowl.
5. Stir in baking powder, xanthan gum, and salt.
6. Combine wet and dry ingredients and mix until smooth.
7. Pour batter into the pan and level the top.
8. Bake 25–30 minutes, or until a toothpick comes out clean.
9. While still hot, place a clean tea towel over the cake and gently press to level the top. Be careful with the hot pan.
10. Cool in the pan 10 minutes, then invert onto a wire rack and cool completely.
11. When fully cooled, slice the cake in half horizontally to create two layers.

Jam Filling

1. Place chopped strawberries, water, and powdered erythritol in a small saucepan.
2. Cook over medium-low heat until the strawberries break down and the mixture thickens.
3. Cool completely before using.

Whipped Cream Filling

1. Whip the cream cheese until slightly softened.
2. Add heavy cream, vanilla, and sweetener; blend slowly, then whip on high until spreadable peaks form. Do not over-whip.

Coconut Coating

1. Process the shredded coconut with powdered erythritol until finely textured, if desired. This is optional.

Chocolate Coating

1. Melt the chocolate in a double boiler over low heat.
2. When nearly melted, stir in the coconut oil and smooth until glossy.

Assembly

1. Spread half the whipped filling over the bottom cake layer. Add the cooled strawberry filling and spread evenly. Top with the remaining whipped filling and the second cake layer.
2. Place the assembled cake in the freezer for about 2 hours until firm but not fully frozen.
3. Slice the semi-frozen cake into 16 even 2×2 squares.
4. On a small plate, pour about 1 1/2 Tbsp of melted chocolate over each square and spread it around with an offset spatula.
5. Move the chocolate-coated square to the coconut and press coconut onto the top and sides. Transfer to a plate and chill briefly to set the chocolate.
6. Repeat with remaining squares.

Notes

These are generous servings. If you prefer smaller portions, make 1×1-inch bites; they’re just as satisfying. If storing for more than a day, omit the whipped cream filling and use jam only.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 466Total Fat: 36gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 113mgSodium: 169mgCarbohydrates: 18gNet Carbohydrates: 6.5gFiber: 11.5gSugar: 4gSugar Alcohols: 16gProtein: 9.6g

Nutritional information is approximate. Erythritol and sugar alcohols are typically excluded from net carb counts as they do not impact blood sugar for many people. Net carbs = total carbs minus fiber.