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Keto Jaffa Cakes Recipe

Low Carb Jaffa Cakes

Why low carb Jaffa Cakes? Because you know you want some and stay guilt-free! There's really no words to describe how oh so yummy it is.
4.86 from 7 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: Keto
Keyword: Keto, Low-Carb
Servings: 12 cakes
Calories: 115kcal

Ingredients

Orange jelly

  • 0.2 oz gelatine (powdered)
  • ⅛ teaspoon stevia
  • 2 tablespoon orange marmalade
  • ½ cup hot water
  • ¼ teaspoon orange oil (or 1 teaspoon orange zest)

Cake

Chocolate topping

  • 6 oz dark chocolate (I used 3 oz. of Lindt 99% and 3 oz. of 85% chocolate)
  • ¼ teaspoon orange oil
US Customary - Metric

Instructions

Orange jelly

  • 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 tablespoon water over your gelatine and set aside.
    low carb Jaffa cakes
  • 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.
    low carb Jaffa cakes
  • 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.
    low carb Jaffa cakes

The cakes

  • 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.
    low carb Jaffa cakes
  • 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.
    low carb Jaffa cakes
  • Add the coconut flour and macadamia butter, beating continuously, until a thick, smooth batter forms.
    low carb Jaffa cakes
  • 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.
    low carb Jaffa cakes

Chocolate cover

  • 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!
    low carb Jaffa cakes

Cake assembly

  • 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.
    low carb Jaffa cakes
  • 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.
    low carb Jaffa cakes
  • 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.
    low carb jaffa cakes
  • When all the cakes are covered, set aside until the melted chocolate has cooled and set. Enjoy!
    low carb Jaffa cakes

Nutrition

Calories: 115kcal
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