Keto Tea Party Cucumber Sandwiches

If you’re looking for a quintessential appetizer for your Keto tea party, these cucumber sandwiches are the perfect finger food. These mini sandwiches are one of the best Keto tea party recipes because they are fuss-free, flavorful, and refreshing. They can be served in many different shapes made with thinly sliced cucumbers, a tangy herb spread, on soft, crustless bread.

How to get neat cucumber sandwiches?

• It is important to use bread that doesn’t crumble and slices neatly.

• Arrange the cucumber slices up to the edges and don’t leave any empty spaces. You want the cucumber sandwiches to look straight from all edges.

• Use a sharp chef’s knife to cut into sandwiches. Use one movement by tilting the blade upward while securing its tip on the cutting board, then lower it over the sandwich in one fast motion. Don’t use a bread knife or slice in a forward-backward movement.

Do you have to prepare this bread for this recipe?

While you don’t HAVE to bake a bread loaf to prepare these Keto tea party sandwiches, we recommend baking this loaf because it holds well and looks nice and neat. This loaf is prepared with vital wheat gluten, which yields bread that doesn’t crumble when sliced.

Can you prepare this recipe using another type of bread?

Absolutely! If baking a fresh loaf of bread for Keto tea party sandwich recipes seems like a hassle to you, then, by all means, use your preferred low-carb sandwich bread, especially if you’re gluten-free.

Can you prepare this Keto tea party recipe ahead of time?

Absolutely! Keto tea party recipes are meant to be prepared in advance. Simply cover the plate with plastic wrap or place the sandwiches in an airtight container and keep in the fridge.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any low-carb recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

Net Carbs

1 g
Fiber

0.7 g
Total Carbs

1.9 g
Protein

2.7 g
Fats

3 g

45 cals

Quantity

Serving Size

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Active Dried Yeast / Quick Yeast

2 tsp
sugar

1 tsp
Water

1.13 cup
Olive oil

2 tbsp
Vital Wheat Gluten

1 cup
Coconut flour

0.5 cup
Salt

0.5 tsp
Baking powder

2 tsp
Powdered Erythritol (Icing Sugar)

1 tbsp
Baking Aids Xanthan Gum

0.5 tsp
Cucumber

1 medium
Cream cheese

0.5 cup
Mayonnaise

4 tbsp
Dill weed, fresh

0.5 tbsp, whole pieces
Chives

1 tbsp, cut pieces
Lemon juice

1 tbsp
Lemon Peel Or Zest Raw

1 tsp
Garlic powder

0.25 tsp
Salt and Black Pepper (To Taste)

0.5 tsp

Step 1

To bloom the yeast, add the yeast and sugar to a large bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2

Once the yeast has bloomed, add olive oil. Whisk until incorporated. Set the bowl aside.
Step 3

Add the vital wheat gluten, coconut flour, erythritol, baking powder, xanthan gum, and salt to another bowl. Whisk to combine. Add half of the dry ingredients over the wet mixture and whisk to combine.
Step 4

Add the remaining dry ingredients and mix until a rough dough forms. Wash and dry your hands, then knead for 1 minute. Stop once it starts feeling rubbery.
Step 5

Preheat your oven to 350F/180C and grease a loaf pan with oil. Shape the dough into a cylinder, place it into the loaf pan, and cover with a wet towel. Let it rise in a warm place for 1 hour.
Step 6

After the dough has puffed up, bake for 40 minutes. Don’t open the oven’s door before 30 minutes of baking to prevent it from deflating. Take the loaf out of the oven and let it cool completely before handling it.
Step 7

Peel the cucumber in stripes and cut into thin 1/8 inch (3 mm) slices. Spread them on paper towels and sprinkle with a little bit of salt. After 15 minutes, pat them dry with paper towels to extract moisture.
Step 8

To make the spread, add the cream cheese and mayonnaise to a bowl. Finely chop the dill and chives and add them to the bowl. Add the lemon juice, lemon zest, and garlic powder.
Step 9

Whisk until combined, light and fluffy. Season with salt and pepper to taste. Mix one last time and set aside.
Step 10

Transfer the bread to a cutting board and slice it into 20 slices, measuring 1 cm ( 1/2 inch) each. Lay the slices flat and cut off the crusts. Arrange the slice in two columns and push them together to resemble one horizontal rectangle.
Step 11

Spread with the cream cheese mixture. Layer the cucumber slices over 10 slices of bread, ensuring no cucumber is outside the edges of the bread. Season with fresh cracked black pepper to taste.
Step 12

Top with remaining bread slices, cream cheese mixture face-down. Using a sharp knife, cut each sandwich into 4 squares. You can also cut each sandwich into 2 rectangles.
Step 13

Serve immediately for a tea party. To store until serving time, keep in an airtight container in the fridge. Let the sandwiches come to room temperature one hour before serving.