Keto Strawberry Lamington Swirl Cake

• Preheat oven to 170C (fan forced) and line a 20cm round tin with baking paper

• Place eggs and sweetener into the mixer, insert butterfly

• Whip 4 minutes / speed 3 / mc off

• Remove butterfly (for bellini users you can continue with the same blade)

• Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter

• Mix 30 seconds / speed 3 / mc off

• Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir

• Pour cake mixture into lined tin, the drizzle over the mixture 70g of jam and

• Bake 20-25 minutes or until a skewer comes out clean

• Allow to cool in tin for 15 minutes before attempting to remove

• Serve with whipped cream

Traditional method conversions

• Preheat oven to 170C (fan forced) and line a 20cmx20cm or equivalent sized tin with baking paper

• Whisk eggs and sweetener until pale and fluffy

• Sprinkle in the the xanthan gum, and add the almond meal and lastly the melted butter

• Beat until just combined

• Take the keto strawberry jam and melt to room temperature, add the desiccated coconut and stir

• Pour cake mixture into lined tin, the drizzle over the mixture 70g of jam and

• Bake 20-25 minutes or until a skewer comes out clean

• Allow to cool in tin for 15 minutes before attempting to remove

• Serve with whipped cream