Low Carb Jaffa Cakes
One Jaffa cake comes out to be 115 Calories,
Fat: 9.4 g (of which Saturated: 4.5 g, MUFA’s: 2.4 g),
Total Carbs: 5.2 g,
Fiber: 3.4 g,
Net Carbs: 1.8 g,
Protein: 3.2 g
    Servings Prep Time
    12cakes 15minutes
    Cook Time Passive Time
    20minutes 1hour
    Servings Prep Time
    12cakes 15minutes
    Cook Time Passive Time
    20minutes 1hour
    Orange jelly
    Chocolate topping
    Orange jelly
    1. 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.
    2. 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.
    3. 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.
    The cakes
    1. Preheat the oven to 350°F (180°C). Take a 12-hole muffin tin and grease it a little with some butter.
    2. Using a fine sieve, sift the coconut flour.
    3. 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.
    4. Add the coconut flour and macadamia butter, beating continuously, until a thick, smooth batter forms.
    5. Fill each well in 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 centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
    Chocolate cover
    1. 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 to melting the chocolate in a microwave. Burnt and/or over-heated chocolate happens too quickly!
    Cake assembly
    1. 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. 😉
    2. 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.
    3. 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.
    4. When all the cakes are covered, set aside until the melted chocolate has cooled and set.Enjoy! 🙂