Keto Classic Cucumber Tea Sandwiches
Elevate your tea-time tradition with these Keto Classic Cucumber Tea Sandwiches—an elegant low-carb twist on a quintessential favorite. Perfectly baked almond flour bread serves as a tender, gluten-free base, complemented by a luscious cream cheese spread infused with fresh dill and zesty lemon juice. Thinly sliced English cucumber adds a refreshing crunch, while a sprinkle of salt enhances its natural flavor. These bite-sized delights come together effortlessly in just 30 minutes, making them ideal for brunches, garden parties, or a quick keto-friendly snack. Serve chilled for a refreshing treat that pairs beautifully with your favorite tea or sparkling water.
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Ingredients
- 2 cups almond flour
- 2 large eggs
- 1 tbsp unsalted butter, melted
- 1 tsp baking powder
- 0.25 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp fresh dill, chopped
- 1 tsp lemon juice
- 1 medium English cucumber, thinly sliced
- 0.5 tsp salt, for cucumber seasoning
- 0.25 tsp black pepper, freshly ground
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, mix together almond flour, eggs, melted butter, baking powder, and salt until well combined to form a dough.
Step 3
Transfer the dough onto the parchment-lined baking sheet. Using your hands or a rolling pin, flatten the dough to a uniform thickness, about 1/4 inch.
Step 4
Bake in the preheated oven for 10-12 minutes, until the edges are golden brown. Remove from oven and let it cool completely.
Step 5
While the bread is cooling, prepare the cucumber filling by sprinkling the cucumber slices with 0.5 tsp of salt. Set them in a colander to drain excess moisture for about 10 minutes. Pat dry with paper towels.
Step 6
In a small bowl, mix together the softened cream cheese, dill, lemon juice, black pepper, and a pinch of extra salt. Stir until smooth and combined.
Step 7
Once the bread has cooled, cut it into small squares or rectangles suitable for mini sandwiches.
Step 8
Spread the cream cheese mixture evenly over half of the bread pieces.
Step 9
Top with a layer of cucumber slices, slightly overlapping them.
Step 10
Cover with the remaining bread pieces to form sandwiches.
Step 11
Serve immediately or chill for an hour for the flavors to meld before serving.
Nutrition Facts
| Serving size | (677.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1789.4 |
| Total Fat 157.0g | 0% |
| Saturated Fat 41.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 528.5mg | 0% |
| Sodium 2659.4mg | 0% |
| Total Carbohydrate 60.1g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 15.5g | |
| Protein 63.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 635.5mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 653.3mg | 0% |
Source of Calories