Keto Jaffa Cake – a delicious, low-carb version of the iconic British sweet treat with a soft sponge base, zesty orange jelly middle and rich chocolate topping. This keto Jaffa cake recipe allows you to indulge in the memories of a classic snack without the sugar hit and carb baggage that goes with it. A combination of almond flour, sugar-free dark chocolate and natural orange extract creates a zesty sweetness enveloped in decadent chocolaty goodness in every one of these bites.
The perfect keto treat for those on a ketogenic lifestyle or anyone looking for something low-carb and deliciously sweet, these Keto Jaffa Cakes are light, airy and make the ideal treat. Served alongside an evening coffee, or as a little post-dinner nibble, they’re a sweet treat that won’t take you too far off the path of healthy eating.
Keto Jaffa Cake Recipe
So now that you know what makes this so amazing, let’s get on with the Keto Jaffa Cake recipe. Below, we’ll discuss each and every component — from ingredients and equipment to calorie information and cooking instructions. You’ll be surprised at how simple this dessert is to make in your own home! With the right keto swaps and easy prep methods you can make this nostalgic treat that is just as delicious as it is good for you. We’ll get into the nitty gritty.
Keto Jaffa Cake
Ingredients
Equipment
Method
- Prepare the Batter: Beat eggs, erythritol, vanilla extract and melted butter in a bowl until light and frothy. Add almond flour and baking powder, then stir until a smooth batter, free of lumps is formed.
- Bake the Sponge: Divide the batter evenly among compartments in a silicone muffin mold and place in a preheated oven at 180°C (350°F) for approximately 10–12 minutes, or until golden brown. Let them cool on a rack.
- Add the Jelly Layer: On top of each of your cold sponges, layer a thin spread the sugar-free orange jelly. Place in the refrigerator for about 10 mins until firm.
- Melt the Chocolate: Put sugar free dark chocolate and heavy cream in a saucepan over low heat, stirring constantly until smooth.
- Coat and Chill: Spread melted chocolate over each cake to cover the jelly. Return to the fridge for 10–15 minutes until the chocolate has hardened.
Notes
- Made with silicone molds to ensure easy release and a perfectly formed shape.
- Cool cakes completely before spreading with jelly to avoid meltage.
- Mix in a few drops of grated orange zest to the batter for more citrus flavour.
- Use premium sugar-free chocolate for a shiny effect.
- Keep in the fridge to keep them firm and fresh.
Keto Jaffa Cake Nutrition
| Component | Calories |
| Sponge base | 90 kcal |
| Orange jelly | 20 kcal |
| Chocolate topping | 60 kcal |
| Total | 170 kcal |
Frequently Asked Questions
Ques: Can I use coconut flour instead of almond flour?
Ans: Yes, but use only ⅓ cup as it absorbs more liquid.
Ques: How long can I store Keto Jaffa Cakes?
Ans: Up to 5 days in an airtight container in the fridge.
Ques: Can I freeze them?
Ans: Yes, freeze for up to 2 months and thaw before serving.
Ques: Can I use orange essence instead of extract?
Ans: Yes, but use it sparingly as it’s more concentrated.
Ques: Are these suitable for diabetics?
Ans: Yes, when made with approved sugar-free sweeteners.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.