Serves: 10 servings
¼ cup fat-free buttermilk
3 Tbsp butter, melted
⅓ to ½ cup brown sugar
Dash of vanilla
½ cup all-purpose flour
9 packets of Stevia (or 6 Tbsp sugar)
½ tsp. baking powder
⅛ tsp. baking soda
1 can of crushed pineapple (won’t use that much)
Pinch of sea salt
Confectioners’ sugar and cherries optional as garnish
Preheat oven to 350 degrees.
Brush cupcake pan with butter and sprinkle brown sugar in the bottom of each cup along with a bit of crushed pineapple.
Whisk egg, buttermilk, melted butter and a dash of vanilla in a bowl. Stir in flour, Stevia, baking powder, baking soda and a pinch of salt.
Divide mixture into each of the cups and bake for about 20 minutes and then let cool.
Unmold the tea cakes and top with additional pineapple, cherries and a bit of confectioners’ sugar. Enjoy!
Serving Size: 1 tea cake • Calories: 54.2 • Fat: 2.2 g • Carbs: 5.5 g • Fiber: 0.1 g • Protein: 1.5 g