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 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 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 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 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.
Hope you enjoy the recipe. If you make any special alterations that work especially well for you, do let me know!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|