Buttery Keto Russian Tea Cakes

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Craving a sweet treat that melts in your mouth without breaking your carb count? Buttery Keto Russian Tea Cakes might just become your next go-to indulgence. These low-carb, sugar-free delights combine the richness of buttery shortbread with the satisfying crunch of chopped nuts, all wrapped in a delicate snowfall of powdered sweetener.

Perfect for holiday spreads or an everyday coffee break, these tea cakes have all the nostalgic charm of traditional Russian tea cookies but with a keto twist. They’re surprisingly easy to make and store well, making them a great prep-ahead option for anyone maintaining a keto lifestyle.

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Preparation Phase & Tools to Use

Before you start crafting these crumbly gems, gather your essential tools. A food processor is your best friend for quickly blending the dough evenly without overworking it. If you don’t have one, a hand mixer or stand mixer with a paddle attachment will do just fine.

A baking sheet lined with parchment paper ensures even baking and easy cleanup—no stuck bottoms here. A medium cookie scoop helps portion the dough uniformly, which is key for even baking and a consistent look. And don’t forget a cooling rack, so your tea cakes set perfectly after baking.

Having a fine-mesh sieve is also helpful for that final snowfall of powdered erythritol or monk fruit sweetener. This adds the finishing touch that makes these keto tea cakes look just as dreamy as they taste.

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Ingredients for the Buttery Keto Russian Tea Cakes

• Almond Flour – This is your low-carb flour base. It gives the cookies a tender, melt-in-your-mouth texture and a mild nutty flavor.
• Unsalted Butter – Provides richness and structure. Using room-temperature butter ensures smooth blending with other ingredients.
• Powdered Erythritol (or Monk Fruit Blend) – Adds sweetness without carbs. The powdered form helps keep the cookie texture light.
• Vanilla Extract – Enhances flavor depth and mimics traditional cookie notes.
• Chopped Pecans or Walnuts – Adds a satisfying crunch and classic nuttiness. Pecans are slightly sweeter, while walnuts are earthier.
• Salt – A pinch sharpens the flavors and balances the sweetness.

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How To Make the Buttery Keto Russian Tea Cakes

Step 1: Cream the Butter and Sweetener

In a mixing bowl, beat the room-temperature butter and powdered erythritol until light and fluffy. This builds the base of your cookie texture.

Step 2: Add Flavor and Flour

Stir in the vanilla extract, then gradually mix in the almond flour and salt until a soft dough forms.

Step 3: Fold in the Nuts

Gently fold the chopped nuts into the dough, distributing them evenly.

Step 4: Scoop and Shape

Use a medium cookie scoop or your hands to roll tablespoon-sized balls. Place them evenly on a parchment-lined baking sheet.

Step 5: Bake to Perfection

Bake at 325°F (165°C) for about 15-18 minutes, until just lightly golden on the bottom. Let them cool on the baking sheet for 10 minutes.

Step 6: Dust with Sweetness

Once mostly cooled, roll or dust the tea cakes in additional powdered erythritol for that signature snowy look.

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Serving and Storing Buttery Keto Russian Tea Cakes

These tea cakes are best served slightly warm or at room temperature when their buttery texture truly shines. Pair them with a hot cup of tea or espresso, or set them out as part of a festive keto dessert platter.

To store, place them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. Just let them thaw for 10-15 minutes before serving—they’ll taste as fresh as day one.

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Frequently Asked Questions

How do I keep the tea cakes from crumbling?

Let them cool fully before handling. They firm up as they sit, and premature movement can cause breakage.

Can I use coconut flour instead of almond flour?

Coconut flour isn’t a direct substitute—it absorbs more moisture and would require recipe adjustments. Stick with almond flour for best texture.

What sweetener works best?

Powdered erythritol or a powdered monk fruit blend is ideal for the smooth, snowy coating. Granulated sweeteners don’t coat as well.

Can I make these dairy-free?

Yes! Substitute the butter with a plant-based keto butter alternative. The flavor will shift slightly, but the results are still delicious.

How can I make them more festive?

Add a touch of cinnamon or orange zest to the dough, or swap the vanilla extract for almond extract to elevate the nutty profile.

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Want More Keto Dessert Ideas?

If these Buttery Keto Russian Tea Cakes delighted you, there’s more keto magic to explore.

Try the Creamy Easy Egg Custard Pie if you’re after something silky and old-fashioned. The Thick and Chewy Peanut Butter Cookies are another low-carb classic with rich texture and deep flavor. For a fruity twist, check out the No-Bake Mini Banana Cream Pies Recipe — quick to prepare and no oven required.

Looking for more cozy comfort? The Cinnamon Donut Bread Recipe brings that bakery-style warmth in a keto-friendly way. Or go elegant with the Elegant Lemon Marbled Cheesecake Bars, perfect for brunch spreads or holiday trays.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add cinnamon or swap nuts? Leave a comment below. I’m always curious how others spin it.

And if you want more recipes like this, I share daily keto creations over on my Pinterest LadyPlate — come follow along!

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