Slice of cheesecake on a white plate
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5 from 1 vote

Keto Juniors Cheesecake - Layered Lamington

Taking influence from the Keto Juniors Cheesecake range and a good old Aussie Lamington this cake has come to life. And boys and girls it is amaze balls!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert, Keto dessert
Cuisine: American, Australian Keto
Keyword: keto juniors cheesecake, low carb cheesecake, sugar free lamington
Recipe Category: Low Carb
Servings: 14 serves
Calories: 319kcal
Author: Megan Mad Creations Hub

Ingredients

COCONUT CAKE LAYERS

CHEESECAKE LAYER

TOPPINGS

  • 200 g sugar free raspberry jam I use Natvia Living Raspberry Jam
  • 2 teaspoons red food colouring optional
  • 20 g sugar free dark chocolate finely grated, I use Well Naturally
  • 1-2 tablespoons desiccated coconut
  • Raspberries to serve

Instructions

CONVENTIONAL METHOD

  • Preheat fan forced oven to 160℃ . Line a 17 cm cake tin with baking paper.
  • Mix all cake ingredients in a stand mixer until combined.
  • Spoon mix into prepared cake tin.
  • Bake 25-30 minutes or until cooked through. Cool on wire tray until completely cooled.
  • Once cake has cooled cut 2 thin discs from the cake (approximately 1-1.5cm in thickness. Spread each disc with half of the jam. Carefully place onto a plate and place into the freezer whilst preparing the cheesecake.
  • For the cheesecake; place all cheesecake ingredients into a stand mixer and mix until smooth and creamy.
  • Line a 20 cm cake tin with baking paper and spoon in enough cheesecake mixture to cover about 1 cm deep in the pan.
  • Remove one of the jam covered cake discs from the freezer and gently and quickly turn and place into the centre of the cake tin upside down.
  • Spoon remaining cheesecake mixture into cake tin. Spread evenly over the cake layer and to the outer edge of the cake. Remove the other cake disc from the freezer and turn upside down and quickly place into centre of the cake tin. Gently press down allowing the cheesecake mixture to come up the sides of the cake tin to be at the same level of the cake base (but not covering it). The last disc is in affect the base of the cake. Cover the cake tin with foil.
  • Place the cake tin into the centre of a large deep baking tray.
  • Boil a full kettle of water and and pour into the baking tray until about 2-3cm up the sides of the cake tin.
  • Transfer cake in the baking tray to the oven. Bake for 1 hour completely covered.
  • Remove cake from oven and allow to cool in tin, before covering in cling film and refrigerating overnight.
  • Gently lift and wriggle the baking paper at the edges of the cheesecake to help loosen the cake a little. Place a large plate or cake stand over the cake tin and turn upside down to allow the cake to gently come out of the tin.
  • Carefully peel off any baking paper.
  • In a small bowl combine grated chocolate and coconut. Sprinkle over the top of the cake and press into the sides of the cheesecake. Top with raspberries and serve.

THERMOMIX® METHOD

  • Preheat oven to 160℃. Line a 17 cm cake tin with baking paper.
  • Place all ingredients into mixing bowl. Mix 1 minute/speed 3.
  • Spoon mix into prepared cake tin.
  • Bake 25-30 minutes or until cooked through. Cool on wire tray until completely cooled.
  • Once cake has cooled cut 2 thin discs from the cake (approximately 1-1.5cm in thickness. Spread each disc with half of the jam. Carefully place onto a plate and place into the freezer whilst preparing the cheesecake.
  • For the cheesecake; place all cheesecake ingredients into mixer bowl and combine 1 min/speed 5 or until smooth and creamy.
  • Line a 20 cm cake tin with baking paper and spoon in enough cheesecake mixture to cover about 1 cm deep in the pan.
  • Remove one of the jam covered cake discs from the freezer and gently and quickly turn place into the centre of the cake tin upside down.
  • Spoon remaining cheesecake mixture into cake tin. Spread evenly over the cake layer and to the outer edge of the cake. Remove the other cake disc from the freezer and turn upside down and swiftly place into centre of the cake tin. Gently press down allowing the cheesecake mixture to come up the sides of the cake tin to be at the same level of the cake base (but not covering it). The last disc is in affect the base of the cake. Cover the tin in foil.
  • Place the cake tin into the centre of a large deep baking tray.
  • Boil a full kettle of water and and pour into the baking tray until about 2-3cm up the sides of the cake tin.
  • Transfer cake in the baking tray to the oven. Bake for 1 hour completely covered.
  • Remove cake from oven and allow to cool before covering in cling film and refrigerating overnight.
  • Gently lift and wriggle the baking paper at the edges of the cheesecake to help loosen the cake a little. Place a large plate or cake stand over the cake tin and turn upside down to allow the cake to gently come out of the tin.
  • Carefully peel off any baking paper.
  • In a small bowl combine grated chocolate and coconut. Sprinkle over the top of the cake and press into the sides of the cheesecake. Top with raspberries and serve.

Notes

This cake can be stored in the fridge for up to 5 days.
Cut into individual portions for freezing up to 1 month.
Add different extracts, jams, or toppings for different flavours.
Whilst there is a few steps this is actually a very simple cake to make.
There will be a third of the cake left over. Use this for cake pops or a trifle. Or freeze for a recipe at a later date.

Nutrition

Serving: 1serve | Calories: 319kcal | Carbohydrates: 6g | Protein: 8g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 35mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 4g