Low Carb Southern Tea Cakes – Keto Old Fashioned 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
20
cookies10
minutes15
minutes116
kcal3.1
g1.6
g1.5
gThese 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
- Tea Cakes
1/2 cup unsalted butter, room temperature
1/2 teaspoon liquid stevia
1 teaspoon xanthan gum
2 eggs
2 1/4 cup almond flour, sifted
1/2 cup oat fiber
1 1/2 teaspoon baking powder
3 Tablespoons Zevia Dry Lemon Lime Mixer (or fresh lime juice)
1/2 teaspoon vanilla extract
- Glaze**
1/3 cup + 1 Tbsp. confectioner’s erythritol (like Swerve)
2 tablespoons Zevia Dry Lemon Lime Mixer (or fresh lime juice)
zest of 1 lime
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.
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Nutrition Facts
- Amount Per ServingCalories116
- % Daily Value *
- Total Fat 10g 16%
- Total Carbohydrate 3.1g 1%
- Dietary Fiber 1.6g 4%
- Protein 3.8g 6%
* 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.
I just like watching you hon you make me laugh. I have been in bed for a while an getting better and want to start to cook hope soon. Keep up the good work. 71yr old granny love ya hon.