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Low Sugar Jaffa Cakes | Raising Sugar Free Kids - these homemade Jaffa cakes taste just like the real thing, but they are very low in sugar. Easy, fun and cheap to make! #sugarfree #lowsugar
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Low Sugar Jaffa Cakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A delicious low sugar version of jaffa cakes that tastes just like the real thing! :)

Course: Dessert, Snack, Snacks
Servings: 30 small jaffa cakes
Ingredients
For the jelly:
  • 2 oranges (or 4 clementines)
  • 4-8 tbsp xylitol (or stevia to taste)
  • 1 tbsp cornflour (cornstarch) + 1 tbsp water (skip for low carb and add an extra tsp gelatin)
  • 1-2 tsp gelatin*
  • 1/2 tsp sugar free orange extract, optional
For the base:
  • 150 g (1 cup) plain (all-purpose) flour (use almond flour for low carb or gluten free)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1 medium egg
  • 1 tsp sugar free vanilla extract
  • 50 g (1/4 cup) coconut oil or softened butter
  • 2-3 tbsp rice syrup** (or stevia to taste)
For the top:
  • 100 g (4oz) dark chocolate (at least 85%)
  • 1 tsp coconut oil
Instructions

  1. First, make the jelly (jello): Zest the oranges, and put the zest in a pan. Peel the oranges and discard peel, then blitz the peeled oranges in a food processor until smooth.

  2. Pour the blended oranges into the pan with the zest and mix in the xylitol or stevia. Simmer over a gentle heat while you mix the cornflour and water to a paste, then whisk into the orange mix and simmer for another minute or two, until it starts to thicken.

  3. Take off the heat and whisk in 1-2 tsp of gelatin and the orange extract (if using), then pour into a cold dish and allow to cool completely before placing in the fridge to set properly.

  4. While the jelly is setting, make the base: Preheat oven to 180C/350F/gas 4.

  5. Mix all of the ingredients in a bowl until it resembles a soft biscuit dough. If needed, add a little splash of milk to help it come together, but it should be able to come together without.

  6. Roll the dough out on a floured surface to about 2cm (3/4") thick and cut out small circles with a 5cm (2") cookie cutter. Place on a lined baking tray (you may need two, or to cook in two batches).

  7. Bake in the preheated oven for about 10-15 mins, or until cooked and just starting to go a little golden.

  8. Allow the cakes to cool on a cooling rack. When they are cool, top each cake with about 1 heaped tsp of jelly (or cut out the set jelly with the same cutter as the biscuits - or better yet, a slightly smaller one if you have one), try to leave a thin outer rim of cake showing to get a more authentic look.

  9. Melt the chocolate with the coconut oil and allow to cool slightly. Pour the chocolate over the jaffa cakes and allow to set at room temperature (or chill in the fridge for a minute or two to set extra quickly). For an authentic look, use a fork to mark the tops of the jaffa cakes slightly to create marks on the chocolate.
Recipe Notes

*I use Great Lakes gelatin, which you can get here

**rice syrup counts as a free sugar/added sugar, but is fructose-free so is better metabolised by the liver. And even using rice syrup and 85% dark chocolate, these jaffa cakes have less than 1/2 tsp sugar each!