Ratio    3.7:1       
Total calories    459 kcals    
 

Fat                      45g

Protein               8g

Carbohydrate     2.5g

Makes 6 Jaffa Cakes each providing 7.5g fat, 1.3g protein and 0.75g carbohydrate and 77 kcals

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Ingredients

For the sponge

7g erythritol

6g butter (softened)

10g Philadelphia cream cheese (warmed to room temperature)

20g beaten eggs

12g almond flour (Holland & Barrett Almond Flurry)

a few drops of orange extract

2g Barkat baking powder

For the filling

18g Walden Farms orange marmalade spread

For the chocolate topping

16g butter

23g Lindt 90% dark chocolate

12 drops hermesetas

a few drops orange extract

                                

Method

1. Preheat oven to 160 fan.

2. Mix erythritol, butter, cream cheese, egg, almond flour and orange extract. Then add baking powder.

3. Put about a tablespoon into bottom of 6 silicon cupcake moulds.

4. Bake for about 10 mins until golden. Then leave to cool in mould.

5. When cool, put a blob of Walden Farms orange marmalade spread (approx 3g) on top of each sponge base (keep in mould).

6. Melt butter with chocolate. Add hermesetas and orange extract. Mix then cool but do not allow to set.

7. Spoon about 2 tsps of chocolate on top of sponge bases, while still in moulds. Ensure chocolate covers orange spread and sponge.

8. Chill in fridge until chocolate is set. Then gently remove from moulds. Store in fridge.

Recipe by keto mum - Julie Chambers

© The Daisy Garland