Home » Low Carb Lemon-Lime Tea Cakes

Low Carb Lemon-Lime Tea Cakes

Low Carb Southern Tea Cakes – Keto Old Fashioned Tea Cakes

Old Fashioned Keto & Low Carb Southern Tea Cakes

Teacakes were very popular in the old south. With a texture and consistency a cross between cookie, shortbread, and biscuit, these delicious low carb tea cake cookies are sure to become a favorite keto dessert!

Join us as we reimagine a southern classic! We convert a recipe for traditional, old-fashioned tea cakes into these delicate Low Carb Lemon-Lime Southern Tea Cakes.

Low Carb Lemon-Lime Tea Cakes

5 from 1 vote
Recipe by Wes Shoemaker – Highfalutin’ Low Carb Course: DessertCuisine: AmericanDifficulty: Easy
Servings

20

cookies
Prep time

10

minutes
Cooking time

15

minutes
Calories

116

kcal
Total Carbs

3.1

g
Fiber

1.6

g
Net Carbs

1.5

g

These old fashioned tea cakes bring back a delicious food tradition of the old south. If you don’t have Zevia, just substitute fresh lime or lemon juice!

Ingredients

Directions

  • Preheat oven to 350˚ F.
  • In a mixer, cream the butter 3-4 minutes or until light and fluffy. Scrape the sides of the bowl periodically.
  • With the mixer on low, slowly add the liquid stevia and xanthan gum to the butter. Turn on high and mix well for 2-3 minutes.
  • With the mixer running on low, add the eggs one at a time.
  • Add 3 Tbps. of Zevia Dry Lemon Lime Mixer and the vanilla extract and mix on high for 3 more minutes.
  • In a separate bowl, whisk together the almond flour, oat fiber and baking powder until combined.
  • Slowly add the dry ingredients into the mixer with the wet ingredients and allow to mix on medium speed for a minute. Be sure to scrape down the sides of the bowl periodically.
  • Using a 1 oz. or 2 Tbsp. portion scoop, place scoops of batter on a parchment-lined baking sheet about 3” apart. Cover with more parchment paper and use a second baking sheet to press down on the tea cakes until they are 1/2” thick. Place the baking sheet of tea cakes into the refrigerator for 15 minutes.
  • Bake in a preheated 350-degree oven for 15 minutes. Tea cakes should not be browned on top. Remove from oven and using a spatula, carefully remove the tea cakes onto a cooling rack.
  • Make the glaze. In a small bowl, whisk together the stevia confectioner’s sugar and 2 tablespoons of Zevia Dry Lemon Lime until a moderately thick glaze forms. Transfer to a small ziplock bag. Press the glaze into a corner of the bag, cut off a very small end of the corner of the bag and gently squeeze the glaze across all the cookies.
  • Sprinkle the cookies with the zest of 1 lime and allow the cookies and glaze to completely cool before storing.

Recipe Video

Notes

  • If you don’t have the Zevia Dry Lemon Lime Mixer, you can substitute fresh lime or lemon juice in its place.

Did you make this recipe?

Tag @highfalutinlowcarb on Instagram and hashtag it #highfalutinlowcarb

Did you make this recipe?

Like us on Facebook

Nutrition Facts


  • Amount Per ServingCalories116
  • % Daily Value *
  • Total Fat 10g 16%
    • Total Carbohydrate 3.1g 2%
      • Dietary Fiber 1.6g 7%
    • Protein 3.8g 8%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Leave a Comment

      Your email address will not be published. Required fields are marked *

      *