Gluten-Free Lamingtons with Jam Filling — Low-Carb Recipe

I’m still deep into my jam recipe phase, and this jam-filled lamington is one of the best treats I’ve made. It starts with a creamy vanilla cake, layers of sweet strawberry jam, and finishes with a dark chocolate and coconut coating—absolutely decadent.

Yes, this recipe takes some effort and will probably clutter your kitchen if you’re anything like me, but one bite makes it worth the mess.

These lamingtons are generous in size: about 6.5 net carbs per slice. If you’re following a keto plan, you can cut them into smaller portions—half-size pieces are still satisfying and reduce the carbs.

Jam-Filled Lamingtons with an Optional Cream Layer

Traditional lamingtons typically don’t have a whipped cream layer, but I added one here and it elevates the flavor and texture. That extra cream layer is optional, but it does make these squares truly sing.

There are plenty of variations to try: omit the whipped cream, switch to milk chocolate, or use any jam flavor you like—each option works beautifully.

About the Cake

This recipe begins with a simple gluten-free vanilla cream cake that is dense and moist—ideal for slicing into neat lamington squares. The density helps the cake hold together when cut and prevents it from crumbling into tiny pieces. Xanthan gum in the batter contributes to that structure, so don’t skip it.

Minor cracks in the cake are fine; the jam and chocolate coating will hide them. My cake cracked a little because I didn’t let it cool fully before handling, so be patient for a neater result.

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 (careful with the hot pan).

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Filling and Cutting Tips

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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)

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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 scorched too many bowls of chocolate that way.

I recommend spreading melted chocolate over each square with a small plate and an offset spatula, using about 1.5 tablespoons per square. Dipping adds too much chocolate and makes the squares heavy; spreading keeps the coating thin and even.

For the coconut topping, you can process 3 cups of unsweetened shredded coconut in a food processor for a finer texture. This step is optional but gives a nicer, more uniform finish when pressed into the chocolate.

Best Sweeteners to Use

Use your preferred 1:1 sugar substitute. Powdered sweeteners are preferred over granular because they blend more smoothly and create a better texture. Granular erythritol or xylitol can get grainy when cold, but powdered versions reduce that issue. If you only have granular sweetener, pulse it in a high-speed blender or food processor to make it powdery.

Options that work well include powdered erythritol, xylitol, allulose, Swerve, monk fruit blends, and powdered stevia blends. Note: xylitol is toxic to dogs and cats—keep desserts containing xylitol well away from pets.

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Strawberry Jam Filling Options

You can choose from several jam options:

1. Make a shelf-stable sugar-free strawberry jam so you have jars ready in the pantry.
2. Use a commercially available no-sugar-added or low-carb jam—just check the nutrition if you care about carb counts.
3. Or cook down fresh strawberries with a bit of sweetener on the stovetop until they thicken. This easy stovetop method is what I often use and the recipe’s nutritional info reflects this approach.

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Storage Suggestions

These lamingtons are best served at room temperature so the chocolate is soft rather than hard. If you used the whipped cream filling, enjoy them the same day—the cream won’t hold up well beyond that.

Refrigeration will firm the chocolate and change the texture, but the cake freezes nicely. You can make the cake ahead and freeze it, then thaw and assemble later. These are delightful with a hot cup of coffee.

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More Low-Carb Jam-Filled Desserts

Try a gluten-free black forest cake with cherry jam filling or raspberry coconut slice bars—both are excellent low-carb options that work well for gatherings. Blueberry jam ripple cheesecake bars are another favorite.

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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 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 creamy.
3. Add melted butter, vanilla, apple cider vinegar, and cream; blend well.
4. Sift coconut flour, almond flour, and powdered erythritol into a bowl.
5. Add baking powder, xanthan gum, and salt to the dry ingredients and mix.
6. Combine wet and dry ingredients and blend until smooth.
7. Pour batter into the pan and level the top.
8. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. After removing from the oven, place a clean tea towel over the cake and gently press to even the top (be careful—pan is hot).
10. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
11. Once cooled, slice the cake horizontally to create two even layers.

Jam Filling

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

Whipped Cream Filling

1. Beat cream cheese until slightly softened.
2. Add heavy cream, vanilla, and powdered sweetener; whip on high until soft peaks form. Do not over-whip.

Coconut Coating

1. Process coconut with powdered erythritol in a food processor for a finer texture, or simply mix them together.

Chocolate Coating

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

Assembly

1. Spread half the whipped cream over the bottom cake layer, then add the strawberry jam evenly.
2. Top with the remaining whipped cream and place the second cake layer on top, using parchment to help if needed.
3. Freeze the assembled cake for about 2 hours until the fillings are firm but not rock-solid.
4. Slice the semi-frozen cake into 16 even 2×2 squares.
5. Place about 1½ Tbsp of melted chocolate on a small plate, set a square on it, and spread chocolate around the sides with a small spatula.
6. Press the chocolate-coated square into the coconut, then transfer to a plate and chill to set. Repeat with remaining squares.

Notes

These are large, indulgent desserts. If you prefer smaller portions, cut the finished cake into 1×1-inch bites for a more miniature treat.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 466
Total Fat: 36g
Cholesterol: 113mg
Sodium: 169mg
Carbohydrates: 18g
Net Carbohydrates: 6.5g
Fiber: 11.5g
Sugar: 4g
Protein: 9.6g

Nutritional information is approximate and provided as a courtesy. Net carbs are calculated as total carbs minus fiber; sugar alcohols may be excluded depending on the sweetener used.