You don't have to have orange flavour...you could have lime...lemon...strawberry......and so on :-)
Makes 12 portions. Each portion contains:
78 Calories / 1.9 g Carbs / 3.1 g Protein / 6 g Fat
Macros for the whole recipe:
934 Calories / 23.3 g Carbs / 37.4 g Protein / 71.7 g Fat
Regular silicone muffin cases X 12
Mini muffin cases x 12
Jug & Kettle
Mixer for speed
1 Packet of Orange Hartley's Sugar Free Jelly Powder (other flavours, like raspberry, also work nicely)
110ml Boiling Water
1 tsp Orange Essence (optional) this makes it a bit more orange zingy, but not essential!
45g Almond Butter
15g Coconut Flour
70g 85% Dark Chocolate
Preheat the oven to 180°C.
Boil the kettle and pour 110ml into a small jug.
Add the sugar free jelly powder to the water and quickly stir until it's all dissolved.
Pour into mini cake moulds, preferably smaller than the moulds you're using for the bases.
Pop in the fridge until they have set - this is usually at least 45 minutes.
Whisk together the eggs, orange essence (if you're using it) and sweetener until pale in colour and airy.
Add the almond butter and coconut flour. Fold them into the egg mix with a spatula.
Divide the mix across silicone cake moulds and flatten it down.
Cook for about 12 minutes until slightly golden.
Allow the bases to cool fully. When the jelly is set, top the cakes with the jelly.
Meanwhile, melt the chocolate in the microwave in 30 second bursts.
Allow the chocolate to cool and then carefully drizzle it over the jelly and base. Allow the chocolate to set.
Nutrition per serving
Calories 78, Carbs (net) 1.9 grams, Protein 3.1 grams, Fat 6 grams