Keto Classic Cucumber Tea Sandwiches
Elevate your tea party or snack time with these delightful Keto Classic Cucumber Tea Sandwiches, a low-carb twist on traditional cucumber sandwiches. These bite-sized treats feature a homemade almond flour bread that’s perfectly soft yet sturdy, paired with a creamy, tangy herb-infused cream cheese filling and crisp, refreshing slices of English cucumber. With just 15 minutes of prep time, this recipe is not only quick and easy but also gluten-free, keto-friendly, and irresistibly elegant. Perfect for brunches, picnics, or as an afternoon treat, these sandwiches pack a punch of flavor and texture while keeping your carb count in check. Whether you’re adhering to a keto lifestyle or simply looking for a sophisticated snack, this recipe is the perfect combination of simplicity and sophistication.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together almond flour, eggs, melted butter, baking powder, and salt until well combined to form a dough.
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.
Bake in the preheated oven for 10-12 minutes, until the edges are golden brown. Remove from oven and let it cool completely.
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.
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.
Once the bread has cooled, cut it into small squares or rectangles suitable for mini sandwiches.
Spread the cream cheese mixture evenly over half of the bread pieces.
Top with a layer of cucumber slices, slightly overlapping them.
Cover with the remaining bread pieces to form sandwiches.
Serve immediately or chill for an hour for the flavors to meld before serving.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 15.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 636 mg | 49% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
