Keto Jaffa Cakes
Indulge in guilt-free decadence with these delightful Keto Jaffa Cakes—fluffy almond and coconut flour sponge bases layered with a zingy sugar-free orange jelly and topped with a luscious coating of rich, sugar-free dark chocolate. This low-carb twist on the classic British treat is perfect for those following a keto or gluten-free diet, offering all the nostalgia without the sugar overload. Quick and simple to prepare in just 35 minutes, these cakes boast a harmonious blend of citrusy brightness and chocolatey indulgence, making them an ideal snack, dessert, or even a party showstopper. With only wholesome ingredients like almond flour, erythritol, and 85% cocoa dark chocolate, these keto-friendly Jaffa Cakes prove that decadent desserts don’t have to break your carb goals.
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Recipe Information
Ingredients
- 50 g almond flour
- 10 g coconut flour
- 1 tsp baking powder
- 30 g granulated erythritol
- 50 g unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 100 g sugar-free orange jelly
- 100 g dark chocolate (at least 85% cocoa, sugar-free)
- 2 tbsp heavy cream
Instructions
Preheat the oven to 180°C (350°F) and line a muffin tray with paper liners.
In a bowl, mix almond flour, coconut flour, baking powder, and erythritol well to combine.
In a separate bowl, melt the butter and let it cool slightly. Add eggs and vanilla extract, then whisk together.
Combine the dry ingredients with the wet mixture, stirring until smooth and fully incorporated.
Divide the batter evenly into the lined muffin tray, filling about one third full, to make 12 small sponge bases.
Bake the sponge bases in the preheated oven for 10-12 minutes, or until they are lightly golden and set. Allow to cool completely on a wire rack.
Once cooled, spoon a small amount (about a teaspoon) of sugar-free orange jelly onto each sponge base, spreading gently to cover the top.
Melt the dark chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water, stirring until smooth and glossy.
Remove from heat and let it cool slightly before spooning chocolate over the jelly layer on each cake, allowing it to drip slightly over the sides for an authentic look.
Let the chocolate set at room temperature or in the fridge for quicker setting.
Serve once fully set. Store any leftovers in an airtight container at room temperature or in the fridge.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
