My British and Canadian readers will LOVE these!! They were just lovely with a hot cuppa…..not too sweet. I baked these tea cakes in a whoopie pie pan that I recently purchased (see below), so each tea cake is about 2¼” x ¼” before slicing. The recipe makes exactly 12 tea cakes if you carefully spoon in 1 level tablespoon of batter into each pan slot. I used my focaccia bread batter for these, actually, as I didn’t really want them too sweet or crumbly/cakey. These are not suitable until Phase 2 OWL of Atkins. These do not meet Primal-Paleo guidelines at all.
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INGREDIENTS: 
3 T. cream cheese, softened
2 large eggs
1 tsp. apple cider vinegar
1 T. cold water
1 T. heavy cream
½ tsp. vanilla extract
1 tsp. dry yeast dissolved in 1 T. lukewarm water
1 tsp. baking soda
¼ c. flax meal
¼ c. plain whey protein powder
½ c. almond flour
1½ c. Monterey Jack cheese
2 T. erythritol (or other sweetener to equal around 1½ T. sugar)
1 T. oat fiber (omit for gluten free version)
DIRECTIONS: Preheat oven to 350º. Have a non-stick whoopie pie pan at hand. You can use a muffin-top pan, a large muffin pan or an ebilskiver pan to make these if you don’t own a whoopie pie pan.
Soften cream cheese in a medium mixing bowl. Whisk in all the wet ingredients. Add the cheese and stir well. Measure in all dry ingredients and stir well to blend. Using a tablespoon, dip up a LEVEL tablespoon of batter and using your finger to empty out the tablespoon, fill each pan slot with exactly 1 level tablespoon of batter and spread evenly with the back of a spoon. There will be exactly enough batter to make 12 cakes that will be sliced into 24 pieces when done, to make 12 sandwich-type jam-filled tea cakes.
Pop into oven and bake for around 10-11 minutes or until firm in the center (don’t let them brown too much). When they are totally cool, remove from pans. Using a serrated bread knife, carefully slice them laterally. Using the back of a teaspoon, spread one half with 1 tsp. your favorite sugar-free preserves or jam. You want the jam to be quite thin, for lower carbs, and so it will not ooze out when these are eaten. Most of my sugar-free jams have around 1-3 net carb per teaspoon. Top with the other side of the cake, repeat for all 12 cakes, and serve. ENJOY!
NUTRITIONAL INFO: Make 12 two-piece jam-filled tea cakes. Numbers below do not include the jam filling. Each tea cake consists of 2 of the sliced thinner pieces of cake with jam layered between. Therefore each jam cake/serving will contain:
129.2 calories
10.4 g fat
2.28 g carbs, 1.2 g fiber, 1.18 g NET CARBS (plus whatever carbs in your chosen jam)
7.8 g protein
179 mg sodium
Buttoni's Low-Carb Recipes 
Your Jam Tea Cakes look delicious! Do you have a substitute for whey protein powder? Thanks!
You can try coconut flour, but it’s really going to change the taste. If the batter is too stiff, add a little melted butter or another egg. Coconut flour can decimate the moisture in batter real fast and cook up like a brick.
Ok, thanks!
Awesome, Peggy! Yes, I agree with you, I always use Monterey and Mozzarella cheese interchangeably. Hope you have a great week!
hi there, we can’t get monterey jack cheese what could I use instead.
Welcome, Rona. I would sub in grated Mozzarella instead of the jack cheese. That will be just about as mild.