Raspberry Almond Crumble Tea Cakes
Buttery shortbread cookie is covered with cream cheese and raspberry jam then sprinkled with an almond shortbread crumble. With just 1 carb per serving you are going to love this low-carb treat.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 serving
- 2 tablespoons butter unsalted
- 4 tablespoons almond flour
- 4 tablespoons erythritol sweetener
- butter flavoring- couple of drops
- vanilla Couple of drops
- 1 tablespoon cream cheese
- 1 tablespoon raspberry jam 0-carb
MIx the butter, almond flour, erythritol, and flavorings until crumbly.
Press into the bottom of 2 small, microwave safe mini pie pans that have been sprayed with baking release spray.
Microwave 1 minute each.
Allow to cool about 10 minutes -- cookies will be crisp.
Break one cookie up into crumbles.
Gently turn the other cookie out onto a small dessert plate.
Top the cookie with a layer of cream cheese, then a layer of the raspberry jam.
Sprinkle the crumbles over the top and press in gently.
Calories: 464kcal | Carbohydrates: 22g | Protein: 7g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 76mg | Sodium: 252mg | Fiber: 2g | Sugar: 11g | Vitamin A: 895IU | Vitamin C: 1.7mg | Calcium: 73mg | Iron: 1.1mg