What image comes to mind when you hear about keto coconut bars? If you are not from Cleveland, chances are different images will pop up in our minds. And if you come from Australia, I’ll tell you that it’s keto Lamingtons we’re talking about. Now, to get a mutual picture in all of our heads: Have you ever had those spongy squares covered in a lip-smacking layer of chocolate and shredded coconut?
This recipe is sponsored by Now Foods.
Keto Lamingtons, well, originally just Lamingtons, evolved in Australia a little more than 100 years ago. They got their name from an Australian lord who went by the name Lamington. Or so they say. The dessert has become so popular over there that they celebrate national Lamingtom day every July 21st. What a coincidence; that’s my significant other’s birthday, and guess who’s a huuuge fan of keto coconut bars? We both are, ha!
This is a recipe that can be made and enjoyed all year round. No need to wait for July or be shy about filling your house with these moist and yummy keto coconut bars around Christmas time. Like them? Make them! The recipe is no biggie. Maybe a bit messy when it comes to dipping the bars (well, squares) into the chocolate coating. But, hey, finger-licking can be fun, no?
Choose your ingredients thoughtfully
Well, if you are already a more or less experienced keto baker, you surely have your own stash of your favorite almond flour, coconut flour, and keto-friendly sweetener. If not, you can do what I have done: I’ve tried out a few ingredients from Now Real Food: Coconut flour, shredded coconut, cacao powder, erythritol, and monk fruit extract. Their non-GMO, organic, and artificial ingredients-free products have worked very well in this simple keto Lamingtons recipe!
Keto-friendly sweetener
When I talk about sweetener in my recipes, I have in mind a keto-friendly sweetener of your own choice that is supposed to be as sweet as sugar. What I’ve most often used so far is a ready-made blend of erythritol and monk fruit. I think it’s an excellent choice because it avoids stevia’s bitter aftertaste and, at the same time, minimizes the cold after-effect of erythritol.
In this case, I’ve made my own blend with Now Real Food erythritol and monk fruit extract powder. How? I’ve blended 1 cup of erythritol with 1/4 teaspoon monk fruit extract in a food processor. The processor allows for mixing thoroughly and, simultaneously, you get a powdered keto-friendly sweetener!
Chocolate is essential!
I’ll tell you how important serotonin is for our survival. Just kidding, if science is your thing, go read our science section here. But, as far as this recipe is concerned, I beg you not to go for just any dark chocolate! You want to count on a very delicious coating. If you are willing to risk a few milligrams of additional net carbs, I encourage you to choose chocolate that tastest the best to you and is not necessarily extra bitter as in 90% cocoa. I would usually go for a very nice 85% dark chocolate or even as low as 72% dark chocolate from Vietnam, which I get at a local store around here. Anyhow, choose the chocolate you love!
How to make keto coconut bars
First things first: Make sure the 4 eggs use are going to be room temperature at the time you make use of them. Also, melt 1/2 cup butter and let it cool down. Bring the oven temperature to 340°F (170°), and line a 9-inch square pan with parchment paper, and butter the paper.
Sponge
In a medium bowl, mix 1 cup almond flour and 1/4 cup coconut flour (both sifted) with a dash of salt and 1 tsp. baking powder.
Using an electric mixer on high, mix the eggs, 1/2 cup sweetener, and 1 teaspoon vanilla extract. Mix for 5 to 8 minutes until creamy, thick, and triple in size. Slowly but thoroughly mix in the cooled melted butter. Now, gently but thoroughly fold in greek yogurt and the dry flour mixture, interchangeably, in 3 to 4 additions. I like to use a rubber spatula here so that the batter doesn’t deflate too much.
Put the mixture into the pan. Spread evenly and bake for 25 minutes or until the edges pull away slightly from the pan. Also, use a toothpick to check for doneness. Now, allow the sponge cake to cool on a baking rack. Cover the cooled sponge cake in plastic wrap and put it in the freezer for 30 to 60 minutes. Unfortunately, this waiting step is crucial to keep the sponge cakes from falling apart while dipping into the chocolate.
Prepare chocolate coating in the meantime.
When the sponge cake is out of the freezer, cut it into 36 bars or squares.
Coating
In a small pan, boil 3/4 cup coconut milk. Cut 3.5 oz. dark chocolate into a heat-proof bowl together with 1 Tbsp. cacao powder and 2 Tbsp. butter. Pour the hot milk over and let sit for 5 minutes to let the chocolate melt. Whisk the chocolate mixture thoroughly until you get a glazy chocolate coating. Put shredded coconut in a separate small bowl.
Take the cold pieces of sponge cake, and dip in chocolate to cover all sides, then dip or sprinkle with shredded coconut. Help yourself with a couple of forks. Allow to set on a cooling rack.
NOTES: Don’t let each piece of sponge cake sit in chocolate coating for too long, try to dip quickly do they don’t get too wet and start falling apart.
Store in an airtight container in a fridge for up to 5 days.
Before serving, let the keto chocolate bars (keto Lamingtons) sit at room temperature for at least 30 minutes. This way, they will develop a much more rich taste and softer texture.
Have you made keto chocolate bars (keto Lamingtons)? Leave a comment below and let me know how you like the recipe!
Equipment
- Stand electric mixer
Ingredients
Sponge
- 1/2 cup butter 4 oz., melted and cooled
- 1 cup almond flour approx. 3.5 oz., sifted
- 1/4 cup coconut flour approx. 1 oz., sifted
- 1 tsp. baking powder
- 1 dash salt
- 4 large eggs room temperature
- 1/2 cup sweetener powdered, heaped
- 1 tsp. vanilla extract or vanilla seeds
- 1/2 cup greek yogurt
Coating
- 3/4 cup coconut milk or any milk of choice
- 3.5 oz. dark chocolate
- 1 Tbsp. cacao powder
- 2 Tbsp. butter
- 3.5 oz. shredded coconut
Instructions
Sponge
- Preheat oven to 340°F (170°C). Line a 9-inch square baking pan with parchment and grease with butter.
- Sift the two flours into a medium bowl and mix with salt and baking powder.
- Using a stand electric mixer, beat eggs, powdered sweetener, and vanilla for 5 to 8 minutes until creamy, thick and triple in size.
- While mixing slowly, pour in cooled melted butter and mix gently but thoroughly. Slowly whisk in greek yogurt and sifted dry flour mixture, interchangeably, in 3 to 4 additions, stirring carefully each time.
- Bake for 25 minutes or until the edges pull away slightly from the pan. Use a toothpick to check for doneness.
- Allow cooling on a baking rack. Put in a freezer for 30 to 60 minutes. Freezing before cutting and coating is very important, otherwise, the bars might fall apart. Cut into 36 squares.
Coating
- Place pieces of chocolate, cacao powder, and butter into a heatproof bowl.
- Bring milk to boil and pour over the chocolate. Wait for 5 minutes for the chocolate to melt and stir thoroughly to get uniform chocolate cream.
- Put shredded coconut in a separate bowl. Helping yourself with a pair of forks, dip each bar/square into the chocolate coating, let drain for a couple of seconds, and roll in shredded coconut. Place each coconut bar on a cooling tray to set.
- Store in an airtight container and refrigerate for up to 5 days.
Notes
Nutrition
