Buttery shortbread cookie is covered with cream cheese and raspberry jam then sprinkled with an almond shortbread crumble. With just 1 carb per serving you are going to love this low-carb treat.
Course Dessert
Cuisine American - low -carb
Keyword almond, cookie, raspberry, tea cakes
Prep Time 5 minutesminutes
Cook Time 2 minutesminutes
Total Time 7 minutesminutes
Servings 1serving
Calories 464kcal
Author Katherine Peters
Ingredients
2tablespoonsbutterunsalted
4tablespoonsalmond flour
4tablespoonserythritol sweetener
butterflavoring- couple of drops
vanillaCouple of drops
1tablespooncream cheese
1tablespoonraspberry jam0-carb
Instructions
MIx the butter, almond flour, erythritol, and flavorings until crumbly.
Press into the bottom of 2 small, microwave safe mini pie pans that have been sprayed with baking release spray.
Microwave 1 minute each.
Allow to cool about 10 minutes -- cookies will be crisp.
Break one cookie up into crumbles.
Gently turn the other cookie out onto a small dessert plate.
Top the cookie with a layer of cream cheese, then a layer of the raspberry jam.
Sprinkle the crumbles over the top and press in gently.