Low Carb Lemon-Lime TEA CAKES - Southern Keto Tea Cake Cookies - Zevia Recipe

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. We are proud to partner with Zevia to bring you this video! 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! Find out more about Zevia: www.zevia.com www.youtube.com/zevia Find Zevia near YOU: https://www.zevia.com/locate --------------- Low Carb Lemon-Lime Tea Cakes 1/2 c. unsalted butter, room temperature 1/2 tsp. liquid stevia 1 tsp. xanthan gum 2 eggs 2 1/4 c. almond flour, sifted 1/2 c. oat fiber 1 1/2 tsp. baking powder 3 Tbsp. Zevia Dry Lemon Lime Mixer 1/2 tsp. vanilla extract Glaze: 1/3 c. + 1 Tbsp. confectioner’s stevia 2 Tbsp. Zevia Dry Lemon Lime Mixer zest of 1 lime 1. In a mixer, cream the butter 3-4 minutes or until light and fluffy. Scrape the sides of the bowl periodically. 2. 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. 3. With the mixer running on low, add the eggs one at a time. 4. Add 3 Tbps. of Zevia Dry Lemon Lime Mixer and the vanilla extract and mix on high for 3 more minutes. 5. In a separate bowl, whisk together the almond flour, oat fiber and baking powder until combined. 6. 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. 7. 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. 8. 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. 9. 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. Makes 20 tea cakes. Per tea cake: 116 Calories 10g Fat 3.1g. Total Carbs 1.6g Fiber 1.5g Net Carbs 3.8g Protein --------------- SOCIAL MEDIA Facebook: http://www.facebook.com/highfalutinlowcarb Twitter: http://twitter.com/hf_lowcarb Instagram: https://www.instagram.com/highfalutinlowcarb Merchandise: https://shop.spreadshirt.com/lowcarb Amazon Shop: https://www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com --------------- Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037 Artist: http://incompetech.com/ Hyperfun Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/