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/cake-y. These are not suitable until Phase 2 OWL of Atkins. These do not meet Primal-Paleo guidelines at all.
Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes! Included are a few tasty new creations of my friends George Stella and Jennifer Eloff. EARLY BIRD SECRET SALE!! For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.
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 