I know strict ketoers don’t eat sweet treats but I’m not strict and if I want something sweet I’d rather it was still low carb … so I will continue to make little yummies that are less naughty than the alternatives available 🙂 I hope you will enjoy these as much as I did! If you like a strong orange flavour add a few drops of orange flavouring to the sponge batter instead of the vanilla. As you’ll see in some of the photos I also made these with blackcurrant jelly and they were equally delicious. I cheated and bought Hartley’s sugar free jelly powder but feel free to make your own jellies if you’d prefer 🙂
- 2 large eggs
- 10g/1 tbsp coconut flour
- 1/4 tsp xanthan gum (I don’t think this is essential but really helps give a cakey texture)
- 1/2 tsp vanilla essence
- 1 tbsp Sukrin (or other sweetener)
- Jelly granules (enough for 1 pint)
- 100g 85% dark chocolate (you can use whatever chocolate you prefer but the macros are based on 85%)
- Line a baking tray, approx 9 x 12″, with cling film. Make jelly as per packet instructions and pour into lined tray. Leave in fridge to set for around an hour.
- Preheat oven to 160c fan assisted or 180c without. Grease a 12 holed shallow bun tray.
- In a bowl, whisk together the eggs and Sukrin for 5 minutes. The eggs should triple in volume and you should be able to make very soft peaks … patience is everything here, a good whipped mixture will make your bases light and fluffy.
- Sift in the coconut flour and xanthan gum, add the vanilla and whisk again until fully combined.
- Use a teaspoon to split the mixture between the 12 bun holes.
- Bake for 10-12 mins until the sponges are springy to touch and lightly golden.
- Transfer to a wire rack to cool completely.
- To assemble … use a round cutter (just under 2″) to cut 12 rounds in the jelly and use a palette knife to position each circle on the top of each sponge.
- Carefully melt the chocolate in a microwave or using a Bain Marie, wait for it to cool slightly and start to thicken then spoon over the jelly ensuring they are all covered. If you have piping bags handy you could also use of of those to pipe chocolate on the top.
- Finally, use a fork to make criss cross lines on the top and then put them in the fridge to chill.
Job done! They sound a bit fiddly but are actually very simple I promise 🙂 If anyone can suggest a way to make the jelly any firmer I’d super appreciate it …it works fine but I think would be even better if it set a little firmer.
Nuritional values, per Jaffa cake:
63 kcal | 5g fat | 2g carbs | 3g protein