Keto Jaffa Cakes Recipe

Keto Jaffa Cakes Recipe

Ingredients

Servings : 12 cakes

Orange jelly

• 0.2 oz gelatine (powdered)
• 1/8 tsp stevia
• 2 tbsp orange marmalade
• 1/2 cup hot water
• 1/4 tsp orange oil (or 1 tsp orange zest)

Cake

• 2 large eggs
• 2 oz powdered erythritol
• 1.5 oz macadamia butter
• 2 tbsp coconut flour

Chocolate topping

• 6 oz dark chocolate (I used 3 oz. of Lindt 99% and 3 oz. of 85% chocolate)
• 1/4 tsp orange oil

Method

1. 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
3. Let it sit for 10 minutes, then add stevia powder, marmalade, and gelatine
4. Mix well until the gelatine has dissolved and the mixture is smooth
5. Pour the jelly mixture into a shallow baking tray or dish to form a ½ inch thick layer
6. Set aside until completely cooled, then chill in the fridge until set, an hour or so
7. Preheat the oven to 350°F (180°C)
8. Take a 12-hole muffin tin and grease it a little with some butter
9. Using a fine sieve, sift the coconut flour
10. Bring some water to the boil in a pan, then reduce the heat until the water is simmering
11. Suspend a heatproof bowl over the water
12. Make sure the bowl is not in touch with the water
13. 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
14. Add the coconut flour and macadamia butter, beating continuously, until a thick, smooth batter forms
15. Fill each well in the muffin tin with a couple of tablespoons of the batter
16. Bake the cakes for 10 minutes, or until pale golden-brown and cooked through
17. Remove from the oven and set the cakes aside, still in their tray, until cool
18. Chocolate
19. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering
20. Set a heatproof bowl over the water (not allowing the base of the bowl to touch the water)
21. Add the chocolate and stir until melted and smooth
22. Take the cakes out of the muffin tin and place them on a flat surface, lined with some parchment pape
23. 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
24. Using a spoon, carefully place the chocolate on top of each jelly-covered cake
25. When all the cakes are covered, set aside until the melted chocolate has cooled and set

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