Keto Jaffa Cakes
Indulge in the rich flavors of these Keto Jaffa Cakes, a low-carb twist on a classic treat that’s perfect for satisfying your sweet cravings guilt-free! Crafted with almond and coconut flours, these delightful sponge cakes are topped with a tangy layer of sugar-free orange jelly and finished with a silky, dark chocolate glaze made with at least 85% cocoa. Each bite offers an irresistible combination of zesty citrus and decadent chocolate, all while being keto-friendly and gluten-free. Ready in just 35 minutes, this recipe is as easy as it is delicious, making it ideal for low-carb dessert lovers or anyone embracing a healthier lifestyle. Perfect for afternoon tea, as a snack, or a special treat, these homemade Keto Jaffa Cakes are sure to impress!
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Ingredients
- 50 g almond flour
- 10 g coconut flour
- 1 tsp baking powder
- 30 g granulated erythritol
- 50 g unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 100 g sugar-free orange jelly
- 100 g dark chocolate (at least 85% cocoa, sugar-free)
- 2 tbsp heavy cream
Directions
Step 1
Preheat the oven to 180°C (350°F) and line a muffin tray with paper liners.
Step 2
In a bowl, mix almond flour, coconut flour, baking powder, and erythritol well to combine.
Step 3
In a separate bowl, melt the butter and let it cool slightly. Add eggs and vanilla extract, then whisk together.
Step 4
Combine the dry ingredients with the wet mixture, stirring until smooth and fully incorporated.
Step 5
Divide the batter evenly into the lined muffin tray, filling about one third full, to make 12 small sponge bases.
Step 6
Bake the sponge bases in the preheated oven for 10-12 minutes, or until they are lightly golden and set. Allow to cool completely on a wire rack.
Step 7
Once cooled, spoon a small amount (about a teaspoon) of sugar-free orange jelly onto each sponge base, spreading gently to cover the top.
Step 8
Melt the dark chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water, stirring until smooth and glossy.
Step 9
Remove from heat and let it cool slightly before spooning chocolate over the jelly layer on each cake, allowing it to drip slightly over the sides for an authentic look.
Step 10
Let the chocolate set at room temperature or in the fridge for quicker setting.
Step 11
Serve once fully set. Store any leftovers in an airtight container at room temperature or in the fridge.
Nutrition Facts
| Serving size | (478.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1525.1 |
| Total Fat 135.9g | 0% |
| Saturated Fat 63.8g | 0% |
| Cholesterol 512.7mg | 0% |
| Sodium 683.1mg | 0% |
| Total Carbohydrate 95.7g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 3.1g | |
| Protein 35.9g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 248.1mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 894.4mg | 0% |
Source of Calories