Sugar Free / Low Carb Jaffa Cakes
- 4g of carbs
- 60 mins
- Serves 12
- For the jelly:
- 1 sachet sugar free orange jelly (I used Hartleys)
- 1/2 pint of boiling water
For the sponge:
- 175g / nearly 2 cups almond flour
- 1 1/2 tsp baking powder
- A few pinches of salt
- 95g of solid butter, melted
- 2 eggs, beaten
- 100ml / 1/4 cup water
- 75g / 1/4 cup sweetener (I used Sukrin: 1)
- 1 tsp vanilla extract
For the chocolate topping:
- 170g dark chocolate (I used 85%)
- Make up the jelly with 1/2 pint boiling water. Stir until the jelly crystals have dissolved.
- Pour the jelly mixture into 12 round silicone molds or a flat round dish and place them in the fridge to set (be careful not pour too much mixture in, you do not want the jelly to be too thick).
- Preheat the oven to 180℃ / 350℉ / gas mark 4 and line a 12-hole muffin tray with paper or silicone cases.
- In a bowl, mix the almond flour, baking powder, salt, and sweetener together until well combined.
- Add the eggs, melted butter, water and vanilla extract to the dry ingredients and mix well.
- Spoon the mixture into the cases and bake in the oven for 20-23 minutes until firm.
- When the cakes are done, remove them from the oven and place on a wire rack to cool.
- Melt the dark chocolate in the microwave. This can be done by heating for 30 seconds and then stir and repeat until the chocolate is melted. Alternatively, you can break up the chocolate into a heatproof bowl set over (not in) a saucepan of simmering water; cook, stirring occasionally, until melted, for 2 to 3 minutes. Leave the melted chocolate to cool *, but not enough to set. It still needs to be runny.
- Once the cakes have cooled, peel off the cases. Do not be alarmed if some of the cake peels away with the case or appears to be a slightly sticky texture, this is exactly how they should be!
- Line a tray with parchment paper and place the cakes upside down on the tray. Remove the jelly from the cases ** or cut the jelly into 12 circular shapes if you made the jelly in a dish.
- Assemble the jaffa cakes by placing the jelly on top of the cakes and then pouring the melted chocolate over them. Please ensure that the melted chocolate is not hot otherwise it will melt the jelly and slip right off the cake.
- Place in the fridge to set. These are best stored in the fridge, otherwise, the chocolate may melt. When serving, leave at room temperature for 10-15 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 23g||35%|
|Saturated Fat 9g||45%|
|Monounsaturated Fat 0g|
|Polyunsaturated Fat 0g|
|Trans Fat 0g|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
** The values here may not be 100% accurate and should be used as a guide only.
These are very similar to the real thing. When my family gave them a try, they all loved them and I often get requests to make more batches. The only real difference that was noted was the strength of the dark chocolate compared to the chocolate that is used to top normal Jaffa Cakes. If you find this to be a problem, you can stir in 1-3 teaspoons of sweetener into the melted chocolate.
If you find that the amount of fat is too high for you, at 23g per serving, you can use reduced fat butter. You can also use Sukrin’s almond flour as that is reduced in fat compared to other almond flours.
* It is very important to allow the chocolate to cool before pouring over the cake, as mentioned previously. If you pour it over the jelly whilst hot it will melt the jelly and slip right off. It can be tempting to pour it over straight away, trust me, I know! But if you don’t wait you will have this problem:
** Tip: If you have set your jelly in silicone cases, the jelly might break when trying to push it out of the case. I recommend resting the cases in a shallow bowl of warm water for about 30 seconds (make sure the water is below the top of the case). This will gently release the jelly making it easy to remove.
Products used in this recipe
Here are the special ingredients I used in this recipe: