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.
