How did the idea of making low carb Jaffa Cakes pop to my mind? The last time I held a party at my place (more specifically, friends gathering), all the friends' children had been invited. I'd decided not to stress with cooking, and just throw a few snacks and drinks on the table instead. I knew that some of the children ran on sugar, so I bought a box of Jaffa cakes for them. Not that I like to support children's high sugar intake, but I suspected that some of the little guys were so used to sweets, it was pretty much the only way to keep them happy during the visit.
At the time, I didn't think that a keto version of a Jaffa cake was even possible. But then I came across these tiny bottles of orange oil at our local organic store. The first time I used it, was when making Jaffa chocolate butter. As soon as I smelled the orange oil, I thought: I want keto-friendly Jaffa cakes!
I guess if you don't know where to buy orange oil or orange extract, orange zest might come to rescue in this recipe. The trouble for me was finding orange jelly around here. So I decided to make my own, using orange tea, the orange oil, and a couple of tablespoons of sugar-free orange marmalade. Plus gelatine, of course. Even though the jam is relatively low in carbs, I don't want to use it too much, because it contains sorbitol, and I like to stay away from sweeteners other than stevia and erythritol.
Making these Jaffa cakes has taught me a few things. For example, I had no idea they originated in the UK, and are almost 90 years old! The cake layer is called sponge cake, which is a type of cake that does not involve leaveners. Instead, air is suspended in the batter through mixing to give volume. Plus, the cake layer is so simple to make and the texture so nice, I'm going to use it more often in other recipes. For example, the next time I make keto matcha tiramisu I'm going to go for this exact sponge cake.
Please, do note that making orange jello for the cakes can probably be a diverse procedure. I improvised a lot, which means you can do the same, and make it your own way, or simply buy sugar-free jelly if you can. I also used macadamia nut butter (because I luuuuuv it so much), but I think any other nut butter, especially almond butter, should work equally well.
Thus, the macronutrients are going to change a bit if you change the ingredients, obviously. Plus, you might use a different type of chocolate than me (I used a mixture of 99% Lindt, and 85% Cavalier, stevia-sweetened), which can also alter the macronutrient count. The higher the cocoa %, the lower the carbs.
Related: Keto Jaffa Cake (yeah, a real cake!)
Low Carb Jaffa Cakes
- 0.2 oz gelatine - (powdered)
- ⅛ tsp stevia
- 2 tbsp orange marmalade
- ½ cup hot water
- ¼ tsp orange oil - (or 1 tsp orange zest)
- 6 oz dark chocolate - (I used 3 oz. of Lindt 99% and 3 oz. of 85% chocolate)
- ¼ tsp orange oil
- I like to prepare my jelly first, so it has enough time to settle in the fridge. In a small bowl, pour a couple of tbsp water over your gelatine and set aside.
- In another bowl, dissolve 2 tea bags of orange tea in ½ cup boiling water. Let it sit for 10 minutes, then add stevia powder, marmalade, and gelatine. Mix well until the gelatine has dissolved and the mixture is smooth.
- Pour the jelly mixture into a shallow baking tray or dish to form a ½ inch thick layer. Set aside until completely cooled, then chill in the fridge until set. This might take an hour or so.
- Preheat the oven to 350°F (180°C). Take a 12-hole muffin tin and grease it a little with some butter.
- Using a fine sieve, sift the coconut flour.
- Bring some water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water. Make sure the bowl is not in touch with the water. Add the eggs and powdered erythritol, and beat continuously for 4-5 minutes (using a hand electric mixer), until the mixture is pale, fluffy and well combined.
- Add the coconut flour and macadamia butter, beating continuously, until a thick, smooth batter forms.
- Fill each well in the muffin tin with a couple of tablespoons of the batter. Bake the cakes for 10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a toothpick inserted into the center of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
- Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Set a heatproof bowl over the water (not allowing the base of the bowl to touch the water). Add the chocolate and stir until melted and smooth. I prefer this method of melting the chocolate in a microwave. Burnt and/or over-heated chocolate happens too quickly!
- Take the cakes out of the muffin tin and place them on a flat surface, lined with some parchment paper (for all the chocolate mess that is probably going to happen). Using a sharp round-shaped object that has a smaller diameter than the cakes, cut the jelly circles and place one by one on top of each cake. I was actually left with ¼ of the jelly when finished. Not telling what happened to it.
- Make sure the melted chocolate is runny but not too hot (since the jelly might start getting runny). Using a spoon, carefully place the chocolate on top of each jelly-covered cake.
- Again, the chocolate must not be too hot, and you don't want to press down on the jelly with your spoon too hard. You can see the result of doing so in the "instruction" image below.
- When all the cakes are covered, set aside until the melted chocolate has cooled and set. Enjoy!
Hope you enjoy the recipe. If you make any special alterations that work especially well for you, do let me know!