Lamington Sugar Free Brownies

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I wanted these lamington sugar free brownies to be easy and delicious. Well I think I delivered, and hope you think the same.

How gorgeous do they look? Honestly this recipe is pretty quick to whip up and tastes amazing too!

sugar free brownies ingredients

All the ingredients for our lamington brownie recipe are easy to source. Grab all of them at your local Woolworths or favourite online keto store. Sometimes I find it better to bump up my orders online with everyday products I use as well so I get free shipping.

Anyway here is what you will need, plus some possible substitutes.

• 100 g dark chocolate, I use Well Naturally. There are a few different brands of sugar free chocolate now available but this is still my favourite one.
• 1 teaspoon salt flakes
• 200 g butter, I use salted butter
• 100 g sweetener I use Natvia. When using any sweetener I like to start off low with my measures and add more if needed.
• 4 eggs
• 1 teaspoon baking powder I love Bob’s Red Mill Double Acting Baking Powder
• 30 g coconut flour or 70g almond meal
• 40 g unsweetened cacao, always check the nutritional and look for unsweetened cacao or cocoa. Trust me some are very high in carbs.
• 1 tablespoon collagen This can be omitted but I like to add collagen to add a bit of extra “chew” to my brownies.

CHEESECAKE LAYER

• 250 g cream cheese, softened
• 70 g thickened cream
• 1 egg
• 30 g sweetener, I use Natvia or Sukrin Melis
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract

JAM LAYER

• 240 g Sugar Free Raspberry Jam I use Natvia (this jam is sooooo good!)
• 1 teaspoon red food colouring, this is optional I use it purely for aesthetics. I use Queen Fine Foods Red Food Colouring.

how to make sugar free brownies

Trust me the lamington sugar free brownies are easier and less fiddly to make than the original. I just mix each layers ingredients and pour one on top of the other. Yes you do have to be a little gentle when spreading the mixture but honestly it is a quick and painless recipe.

CONVENTIONAL METHOD

• Preheat oven to 160 ̊. Line a 20cm x 30cm slice tray with baking paper.
• Combine chocolate, salt, butter and sweetener in a saucepan and simmer over low heat until mixture is smooth. Allow to cool slightly.
• In a large bowl add eggs, and all dry ingredients and cooled chocolate mix. Stir well to combine.
• Pour two-thirds of the brownie batter into prepared tray. Reserve remaining third of batter.
• Whisk or mix cheesecake layer ingredients until smooth and lump free. Pour over the top of brownie batter. Spread gently to layer.
• Combine jam and food colouring (if using). Gently pour and spread over the the cheesecake layer. Top with reserved brownie batter.
• Smooth over top of brownie and bake 25-30 minutes. Brownie should still be soft and fudgy when cooked.
• Serve with double cream, coconut flakes and freeze-dried or fresh raspberries.

THERMOMIX® METHOD

• Preheat oven to 160 ̊. Line a 20cm x 30cm slice tray with baking paper.
• Grate chocolate 7 seconds/speed 7. Add salt, butter and sweetener and cook 3 minutes/90℃/speed 1. Allow to cool 5 minutes, lid off in bowl.
• Add remaining Brownie ingredients and mix 30 seconds/speed 4. Reserve.
• Into a clean mixer bowl add all cheesecake ingredients and mix 1 min/speed 5.
• Follow from Step 4 above.

love keto desserts?

I see that keto dessert recipes are extremely popular. Our most viewed and downloaded recipes on the site are mostly all dessert or bread based. So I do a few extra keto sweets recipes to keep everyone happy.

Of course I love my Aussie keto desserts too and here are just a few of my favourites.

1. Ice Vovo Biscuits
2. Mint Slice Biscuits
3. Sugar Free Pavlova
4. Anzac Caramel Viennetta Cheesecake
5. Chocolate Caramel Slice
6. Vanilla Slice
7. Layered Lamington Cake

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Lamington Sugar Free Brownie

This Lamington Sugar Free Brownie consists of delicious layers of brownie, cheesecake and jam. The perfect sugar free dessert.

5 from 2 votes

Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Dessert, Keto dessert

Cuisine: American, Australian Keto

Recipe Category: Low Carb

Calories: 155kcal

Author: Megan Ellam

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Servings: 24 serves

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Ingredients

• ▢ 100 g dark chocolate I use Well Naturally
• ▢ 1 teaspoon salt flakes
• ▢ 200 g butter
• ▢ 100 g sweetener I use Natvia
• ▢ 4 eggs
• ▢ 1 teaspoon baking powder
• ▢ 30 g coconut flour or 70g almond meal
• ▢ 40 g unsweetened cacao
• ▢ 1 tablespoon collagen

CHEESECAKE LAYER

• ▢ 250 g cream cheese softened
• ▢ 70 g thickened cream
• ▢ 1 egg
• ▢ 30 g sweetener I use Natvia
• ▢ 2 teaspoons lemon juice
• ▢ 1 teaspoon vanilla extract

JAM LAYER

• ▢ 240 g Sugar Free Raspberry Jam I use Natvia
• ▢ 1 teaspoon red food colouring this is optional I use it purely for aesthetics

TO SERVE

• ▢ double cream
• ▢ coconut flakes
• ▢ raspberries freeze-dried or fresh

Instructions

CONVENTIONAL METHOD

• Preheat oven to 160 ̊. Line a 20cm x 30cm slice tray with baking paper.
• Combine chocolate, salt, butter and sweetener in a saucepan and simmer over low heat until mixture is smooth. Allow to cool slightly.
• In a large bowl add eggs, and all dry ingredients and cooled chocolate mix. Stir well to combine.
• Pour two-thirds of the brownie batter into prepared tray. Reserve remaining third of batter.
• Whisk or mix cheesecake layer ingredients until smooth and lump free. Pour over the top of brownie batter. Spread gently to layer.
• Combine jam and food colouring (if using). Gently pour and spread over the the cheesecake layer. Top with reserved brownie batter.
• Smooth over top of brownie and bake 25-30 minutes. Brownie should still be soft and fudgy when cooked.
• Serve with double cream, coconut flakes and freeze-dried or fresh raspberries.

THERMOMIX® METHOD

• Preheat oven to 160 ̊. Line a 20cm x 30cm slice tray with baking paper.
• Grate chocolate 7 seconds/speed 7. Add salt, butter and sweetener and cook 3 minutes/90℃/speed 1. Allow to cool 5 minutes, lid off in bowl.
• Add remaining Brownie ingredients and mix 30 seconds/speed 4. Reserve.
• Into a clean mixer bowl add all cheesecake ingredients and mix 1 min/speed 5.
• Follow from Step 4 above.

Notes

Serving sizes can be adjusted by cutting into smaller or larger serves.

For sugar free jams you can of course make your own or use great Australian brands like Natvia, or Hawthorne Hill.

Brownie can be stored in the fridge for up to 1 week or frozen in an airtight container for up to 2 months.

For more even layers you can choose to place the brownie into the freezer between each layer to make the layer beneath easier to spread. I did just free hand mine without doing this. I am completely happy with the results.

The brownie is still soft when removed from the oven and will firm up upon cooling.

 

Nutrition

Serving: 1serve | Calories: 155kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 208mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g

Tried this recipe?Mention @meganellam or tag #madcreations!

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1 Comments

• Carolyn Cross says:

  February 15, 2020 at 4:56 pm

  
  Please, just make these brownies. You wont regret it. They are beyond delicious. Thank you Megan…..again.

  Reply