White Chip Blackberry Tea Cakes

White Chocolate Blackberry Tea Cakes

Yield: 12 tea cakes
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Cooling Time: 30 minutes
  • Total Time: 38 minutes (+ 30 minutes cooling)


For the topping

For the tea cakes

  • 1 1/4 cup almond flour
  • 1 Tablespoon coconut flour
  • 1/4 cup monkfruit erythritol sweetener
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/4 cup butter, melted and slightly cooled
  • 1 large egg
  • ¼ teaspoon almond extract
  • ¼ cup fresh blackberries, chopped


  1.  Preheat oven to 325F. Line a mini muffin tin. Set aside.
  2. In a large mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, and salt. Add butter, eggs, and almond extract and stir until combined. Add blackberries and fold into batter.
  3. Divide batter between 12 mini muffin tins.
  4. Transfer pan to oven and bake 26-28 minutes, until golden.
  5. Remove and cool 30 minutes.
  6. In the microwave or on the stove, melt white chocolate baking chips and coconut oil.
  7. Remove liners from cakes. Dip bottom into white chocolate mixture then place on plate upside down, with the white chocolate on top. Top with a fresh blackberry. Repeat to make 12 tea cakes