Cream Cheese Tea Cakes

Click to enlarge (with my lime frosting + food coloring)
Click to enlarge (with my lime frosting + food coloring)
Texture Closeup

This recipe evolved from an accident in preparing a recipe for cream cheese sugar cookies.  I changed up the flours quite a bit, doubled the cream cheese and molded them into little Christmas Tree- shaped tea cakes.  They were WONDERFUL!  They reminded me of the  traditional cream cheese brownies in texture.  This recipe is not suitable until the grains rung of OWL.   Unfrosted, these would be great served warm with some jam, marmalade or preserves and a nice cup of tea or coffee at breakfast.

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2 sticks unsalted butter, softened

8 oz. cream cheese, softened

1 large egg

1½ tsp. vanilla extract

¼ tsp. salt

¼ c. Jennifer Eloff’s Splendid Low Carb Bake Mix 

1½ c. Carbquik bake mix (or 1½ c. more of the Mix above)

3 T. coconut flour

2 T. oat fiber (not oat flour or oat bran)

1 c. granular Splenda (or equivalent sweetener)

2 T. erythritol

Frosting, preserves or jam of your choice (optional)

DIRECTIONS:   Preheat oven to 350º.  In large mixing bowl, cream together the softened cream cheese, butter, Splenda, erythritol and egg until smooth.  Add salt and vanilla.  Add Carbquick, Jen’s low-carb mix, coconut flour and oat fiber and stir into a smooth dough-like batter.  Using either mini-muffin pans or silicone molds, spoon mixture into molds, tamping down level with a small spoon or your finger.  I used two Wilton silicone molds, slightly overfilled and then raked the straight side of a knife over the top to smooth them even with the pan surface.  These rise only slightly above the original dough level:  (this pan is 5/8″ deep).  I got mine at Tuesday Morning, but they are available here: and possibly other sources.Set silicone pans on a baking sheet and bake in preheated 350º oven for about 18 minutes or until they are beginning to lightly brown.  Allow to cool slightly and “set up” before pushing them gently up and out of the silicone pans.  If using mini muffin tins, fill about 3/4 full.  These are so buttery the pans will not need greasing.  They should tip out just fine with the assistance of the tip of a knife.   Serve warm with marmalade or jams or cool with your favorite frosting.

NUTRITIONAL INFO:  Makes 36 tea cakes, each contains:  (does not include frosting or toppings)

84 calories

8.54 g  fat

3.65 g  carbs, 2.83 g  fiber, .82 g  NET CARBS

2.0 g  protein

65.8 mg sodium

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