Chamomile Lemon Spring Tea Cakes
These soft chamomile-infused tea cakes highlight gentle floral notes balanced with fresh lemon. Chamomile tea is steeped into the batter to create a fragrant spring dessert that pairs well with afternoon tea or light brunch gatherings.
Servings 12 Using #20 scoop for batter Makes 12 cupcakes / tea cakes
Calories 130kcal
Ingredients
- Chamomile Infusion
- ¾ cup hot water
- 2 tbsp dried chamomile flowers or 2 chamomile tea bags
- Dry Ingredients
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- ¼ cup vanilla whey protein powder
- ½ cup allulose or erythritol sweetener
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- Wet Ingredients
- 3 large eggs
- ¼ cup melted butter or avocado oil
- ¼ cup coconut milk
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ½ cup prepared chamomile tea cooled
Instructions
- Prepare Chamomile Tea
- Pour ¾ cup hot water over chamomile flowers or tea bags.
- Steep 10 minutes, then strain.
- Cool to room temperature.
- Measure ½ cup tea for the batter.
- Preheat Oven
- Preheat convection oven to 325°F (moisture bake OFF).
- Line a muffin pan with liners.
- Mix Dry Ingredients
- In a bowl whisk together:
- almond flour
- coconut flour
- whey protein powder
- sweetener
- baking powder
- baking soda
- sea salt
- Mix thoroughly to remove lumps.
- Mix Wet Ingredients
- In a second bowl whisk:
- eggs
- melted butter
- coconut milk
- lemon juice
- lemon zest
- vanilla extract
- cooled chamomile tea
- Mix until smooth.
- Combine Batter
- Add the dry ingredients to the wet mixture.
- Stir until fully combined and smooth.
- Allow batter to rest 2–3 minutes so coconut flour hydrates.
- Portion Batter
- Using a #20 scoop, portion batter evenly into muffin liners.
- Fill each cavity about ¾ full.
- Bake
- Bake 16–18 minutes until the tops are lightly golden and set.
- Internal temperature should reach approximately 200–205°F.
- Cool
- Allow cakes to cool in the pan for 10 minutes, then transfer to a rack.
- Optional Chamomile Lemon Glaze Ingredients
- ½ cup Swerve confectioners
- 1 tbsp chamomile tea
- 1 tsp lemon juice
- pinch lemon zest
- Whisk until smooth and drizzle lightly over cooled cakes.
Notes
Texture & Ingredient Notes
- Chamomile tea provides delicate floral aroma without overpowering sweetness.
- Almond flour contributes moisture and a tender crumb.
- Coconut flour helps structure and absorb liquid.
- Whey protein supports structure and lightness during baking.
Estimated Nutrition (Per Cake – 12 servings)
Calories: ~130Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 45 mg
Sodium: 120 mg
Total Carbohydrates: 6 g
Dietary Fiber: 3 g
Sugar Alcohols: 2 g
Net Carbs: ~1 g
Protein: 6 g Nutrition values are estimates and may vary depending on ingredient brands.
Distributed by: Luxauro, LLC
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