You can’t get more Aussie than a lamington when it comes to baking – and with Australia Day coming up I thought I’d combine my love for cupcakes, with lamingtons and low carb baking…… to create a Low Carb Australia Day Lamington Cupcake!

Take these to your Australia day get together, and show your friends that cupcakes don’t have to be packed with sugar and gluten – they can be totally guilt free 🙂

 Low carb lamington cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 12 Cupcakes

Ingredients for cupcakes

  • 1 pack Low carb cupcake mix
  • 2 Eggs
  • 1 cup milk of choice ( we used unsweetened almond milk)
  • 1/2 cup (40g) Desiccated coconut + a little more for decorating
  • 70g melted butter
  • Australia Flag Tooth picks (can get from most discount stores)


  • Find the Ingredients and the method for our Low Carb Chocolate Icing recipe here
  • Sprinkle with remaining desiccated coconut


  1. Preheat the oven to 180°C and prepare a cupcake tin with wrappers.
  2. Spray the wrappers with oil so they don’t stick!
  3. Combine all dry ingredients well in a large bowl. (remember to keep some coconut aside)
  4.  In a smaller bowl, whisk together eggs, milk & butter.
  5. Make a well in the centre of dry ingredients and pour in egg mixture.
  6. With a spoon gently stir/fold to combine.
  7. Using 2 tablespoons neatly portion mix into wrappers.
  8. Bake for 15-20 mins, or until a skewer comes out clean.
  9. Let cupcakes cool completely prior to frosting and decorating.


I’d love to see your photos – tag me @annaslowcarbkitchen

or post to my fb page

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