What could be better than beautiful little Strawberry Lemon Cake Bites with a Cheesecake Swirl? Not much. These are perfect for breakfast, afternoon snacks, or tea parties.
I originally set out to make scones but these came out more cakey than sconey and they were so delicious I didn't want to mess up the recipe tweaking it. I scored this cute Nordic Ware Mini Scone Pan for $3 at a rummage sale a few weeks ago. I've always wanted one so I was thrilled to get such a great deal.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
A local Visiting Nurses Association has a huge rummage sale (thousands of people and dozens of tents) in October and May and I try to go each time. Many of my blog props are from that kitchen tent. I love the feeling of finding little treasures amidst the chaos.
I got nervous about the batter releasing from the pan and baked half in the scone pan and half in a cupcake tin. But I shouldn't have. They popped out easily. This pan is amazing!
Note: At this time the original product I used in this recipe, Stevia Kitchens Jam, is not available. In the meantime, you can make your own Sugar-Free Strawberry Jam with my easy recipe or shop for another Keto Strawberry Jam.
Cake Batter:
1.5 cups almond flour
1 tbsp coconut flour
5 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 teaspoon lemon zest
¼ teaspoon lemon extract
1 teaspoon baking powder
¼ teaspoon salt
2 tbsp butter
¼ cup sour cream
1 egg
½ cup chopped strawberries
Cheesecake Filling:
4 oz cream cheese
¼ cup Keto Strawberry Jam
2 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Glaze:
1 tablespoon butter
1 tablespoon Keto Strawberry Jam
1 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)
I spread a little extra jam on a strawberry lemon cake and then took a bite. And repeated. I had two of the cupcakes for breakfast and then ate the two triangles on the plate after the photo shoot. With no regrets.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
Cake Batter:
- 1.5 cup almond flour
- 1 tablespoon coconut flour
- 5 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon lemon zest
- ¼ teaspoon lemon extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon butter
- ¼ cup sour cream
- 1 egg
- ½ cup chopped strawberries
Cheesecake Filling:
- 4 oz cream cheese
- ¼ cup strawberry jam
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Glaze:
- 1 tablespoon butter
- 1 tablespoon strawberry jam
- 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat oven to 350.
- Combine all the batter ingredients (except the berries) and mix until smooth. Gently fold in the strawberries. Set aside.
- In a small bowl combine the filling ingredients and mix until smooth.
- Put half the batter into a mini scone pan, cupcake tin, or other individual baking pan. Drop spoonfuls of the filling on top. Spoon on the rest of the batter. It's ok if some of the filling peeks through.
- Bake for 30-45 minutes or until golden.
- Combine the ingredients for the glaze and mix until smooth. I processed for a few seconds in my rocket blender. Spread the glaze on the warm tea cakes.
- Serve with additional Stevia Kitchens Strawberry Jam.
Notes
Nutrition
Cynthia says
Thank you for the recipe! I am going to Royal Wedding watch party tomorrow and needed to bring something I could eat. I didn’t have time to get Jam but I had tons of strawberries. I ended up sticking them in the food processor and doubled the amount of strawberries to a cup since omitting the jam. I also didn’t have the sweetener t called for so used Stevia blend. By pure accident I added 1/2 tsps instead of tbsp of the sweeter but after testing it, it was plenty sweet for me. Thanks again!
Nicole says
The link to the jam doesn't work and a search of Amazon came up with nothing. Can I substitute Polanar instead?
Taryn says
Yes. Hmmm... I wonder what happened. They are a small start up. Maybe they've decided to not sell via Amazon. Their website is still active.
joyce says
the amazon page came up 'page not found' for me, too. i put 'stevia kitchens' in the search bar, and then it seemed ok. here is the direct link: https://www.amazon.com/s?field-keywords=stevia+kitchens
marquita cantwell says
Yes, I just used one tablespoon of coconut flour however I thought the recipe said 11/2 cups of almond flour. Thanks.
Taryn says
It is 1.5 cups. Sorry my error was in my comment. I just mixed up a batch of this batter to double check my measurements. It is a thick batter but shouldn't be dry or powdery. It worked fine for me again just now.
marquita cantwell says
I'm making these scones right now, but my batter is not a batter. It is just dry and powdery. I've double checked the recipe and I've not left anything out. Is there a missing wet ingredient? Thanks.
Taryn says
Can you confirm you only used 1 tablespoon of coconut flour? I've had readers accidentally use 1 cup before. The ingredients are correct as listed. With only 1 1/2 cups of almond flour and 1 tbsp of coconut flour the liquid ingredients are sufficient.
Georgina says
I've never tried those james - they look great - as do the tea cakes!
Georgina says
Oops I meant jams!!!
Katrin says
Your tea cakes look just like the kind of thing I ought to be having with my tea right now. I wonder if you can get these jams in Europe as well?
Sarah Hardy says
These look delicious! I've been wanting to try the Stevia Kitchen jams for a while now!
Kim | Low Carb Maven says
I have pan envy! I think this recipes looked great in the traditional scone shape. I bet they were delicious. Thanks for telling me about the THM jam. I'm always looking for new jams and condiments.
STACEY says
I love scones and these sound lovely. I definitely need that pan though!