Low Carb Jaffa Cakes
Indulge in the timeless charm of Jaffa Cakes with this wholesome, low-carb remake that’s as delightful as the original! These Low Carb Jaffa Cakes feature almond and coconut flours for a naturally gluten-free, nutritious base, lightly sweetened with erythritol for a guilt-free treat. A layer of zesty orange jelly, made with real orange juice and zest, adds a burst of citrusy freshness, while a glossy coating of rich, 85% dark chocolate ties everything together. Ready in under 45 minutes, these perfectly portioned cakes are ideal for low-carb, keto, or gluten-free diets. Perfect as a snack, dessert, or even a sophisticated tea-time treat, this recipe brings indulgence and mindful eating together beautifully.
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Recipe Information
Ingredients
- 50 grams almond flour
- 10 grams coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 eggs
- 50 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 50 grams unsalted butter, melted
- 1 tablespoon gelatin powder
- 2 tablespoons water
- 100 milliliters orange juice
- 1 teaspoon orange zest
- 100 grams dark chocolate (85% cocoa)
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 180°C (356°F) and line a 12-hole muffin tin with parchment paper circles at the base of each hole.
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In another bowl, beat the eggs and erythritol sweetener until pale and fluffy. Add vanilla extract and melted butter, and mix until combined.
Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin tin holes and bake for 10-12 minutes or until the cakes are golden and a toothpick inserted comes out clean. Allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the orange jelly. In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water to bloom.
In a small saucepan over low heat, combine orange juice and orange zest. Add the bloomed gelatin and stir until completely dissolved. Pour the mixture into a shallow tray lined with parchment paper and place in the refrigerator to set.
Once the orange jelly is set, use a small round cutter to cut jelly discs that fit neatly on top of the cake bases.
Place a disc of orange jelly on top of each cooled cake base.
For the chocolate topping, melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth.
Spoon or carefully pour a small amount of the melted chocolate over each cake with jelly, covering the jelly entirely.
Allow the chocolate to set at room temperature or place in the fridge for a quick set before serving.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 28.6 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 285 mg | 22% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1147 mg | 24% | |
*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.
