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prep time
17 min
cook time
35 min
ready time
52 min
Keto Tarta De Santiago
This keto adaptation of a Spanish Tarta de Santiago stays close to the original replacing sugar with low carb sweeteners.
The classic version is traditionally dusted with icing sugar and decorated with the St. James Cross. You can use a stencil to decorate your cake or keep it plain.
Xylitol has been used in this recipe however this can be swapped for erythritol.
Net Carbs
4.1 g
Fiber
4 g
Total Carbs
26.1 g
Protein
11 g
Fats
20.1 g
286 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg Whole
5 medium
Finely Ground Almond Meal Flour by Bob's Red Mill
2-½ cup
Cinnamon, Ground
1 teaspoon
Xylitol by Now
¾ cup
Almond Extract
0.5 teaspoon
Lemon Peel
½ tablespoon
Recipe Steps
steps 6
52 min
Step 1
Preheat the oven to 360 degrees Fahrenheit and line and grease an 18cm cake tin.Step 2
Add the xylitol to a food processor and blend to a fine powder. Transfer to a bowl and set aside.Step 3
Add the ground almonds, lemon zest, cinnamon and ½ cup of the powdered xylitol to a food processor. Pulse to combine.Step 4
Add the eggs and almond extract to the food processor and blend for a few minutes until you have a smooth and airy batter.Step 5
Carefully pour the cake batter into the greased cake tin and transfer to the oven to bake for 30-35 minutes until golden brown all over, cooked through and the sponge is coming away from the sides of the tin. Leave the sponge to cool completely in its tin.Step 6
Once the sponge is cool, you can place a stencil (if using) in the center of the cake and sift over the remaining powdered xylitol.
Comments
Cjf337 5 years ago
Why does this have so many diabetic carbs?
Lcjforbes 6 years ago
I made this tonight for dessert. It was dense but with the almond flavoring I thought it was terrific. I made a cream cheese frosting and added maple flavoring to that. I will most definitely make this agin. By the way, I found it to be soft and quite moist. I only needed about a 1/10 th of the cake instead of the larger serving. I found it to be very satisfying.
recipewriter 6 years ago
Thanks for the feedback and I love the frosting addition!
HayleyDamaso 6 years ago
Was very dense and dry and the almond was very over powering. Unfortunately wasn’t the recipe for me!
recipewriter 6 years ago
Hi! Thanks so much for your feedback. I’m sorry the cake didn’t work for you, it should be soft and moist not dry. I hope that you are able to enjoy some of our other cakes instead! Our keto lemon drizzle cake is a good option if you want something less almondy :)
Kyler 6 years ago
This cake comes out dense yet soft at the same time. I'm honestly not sure what I was expecting when I made it. I usually don't like sweets made with low-carb sweeteners, but the almond in this helped it to blend so well that you can barely discern the taste. The batter was so good that I ate a bunch of it raw(which I know isn't healthy). If you're looking for a no frills, no fuss, keto-friendly cake, then I'd highly recommend this one.
recipewriter 6 years ago
Thanks so much for your feedback, I’m glad you enjoyed the cake!