Low Carb Jaffa Cakes
Indulge in the zesty sweetness and classic charm of *Low Carb Jaffa Cakes*, a guilt-free twist on the beloved British treat! These keto-friendly delights feature a light and spongy almond flour base, a vibrant layer of homemade orange jelly bursting with citrus flavor, and a smooth, decadent dark chocolate topping. Sweetened naturally with erythritol, these treats offer all the indulgence without the sugar, perfect for those following low-carb or gluten-free diets. With just 30 minutes of prep time and 15 minutes in the oven, you’ll have 12 scrumptious, crowd-pleasing bites that are as elegant as they are healthy. Perfect for afternoon tea, dessert, or simply snacking, these low-carb Jaffa cakes prove that dietary restrictions don’t mean sacrificing flavor!
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Ingredients
- 50 grams almond flour
- 10 grams coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 eggs
- 50 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 50 grams unsalted butter, melted
- 1 tablespoon gelatin powder
- 2 tablespoons water
- 100 milliliters orange juice
- 1 teaspoon orange zest
- 100 grams dark chocolate (85% cocoa)
- 1 tablespoon coconut oil
Directions
Step 1
Preheat your oven to 180°C (356°F) and line a 12-hole muffin tin with parchment paper circles at the base of each hole.
Step 2
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
Step 3
In another bowl, beat the eggs and erythritol sweetener until pale and fluffy. Add vanilla extract and melted butter, and mix until combined.
Step 4
Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Step 5
Divide the batter evenly among the prepared muffin tin holes and bake for 10-12 minutes or until the cakes are golden and a toothpick inserted comes out clean. Allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 6
While the cakes are cooling, prepare the orange jelly. In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water to bloom.
Step 7
In a small saucepan over low heat, combine orange juice and orange zest. Add the bloomed gelatin and stir until completely dissolved. Pour the mixture into a shallow tray lined with parchment paper and place in the refrigerator to set.
Step 8
Once the orange jelly is set, use a small round cutter to cut jelly discs that fit neatly on top of the cake bases.
Step 9
Place a disc of orange jelly on top of each cooled cake base.
Step 10
For the chocolate topping, melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth.
Step 11
Spoon or carefully pour a small amount of the melted chocolate over each cake with jelly, covering the jelly entirely.
Step 12
Allow the chocolate to set at room temperature or place in the fridge for a quick set before serving.
Nutrition Facts
| Serving size | (578.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1696.0 |
| Total Fat 135.5g | 0% |
| Saturated Fat 68.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 667.2mg | 0% |
| Sodium 1300.7mg | 0% |
| Total Carbohydrate 124.8g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 28.6g | |
| Protein 47.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 285.2mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1147.1mg | 0% |
Source of Calories