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.
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About Keto Tarta De Santiago:
Keto Tarta De Santiago is a delicious Spanish almond cake that has been adapted to fit a low carb or ketogenic lifestyle. What sets this recipe apart is its rich, nutty flavor and moist texture, thanks to the use of ground almonds instead of flour. It is sweetened with a natural sugar substitute, making it a guilt-free treat for those watching their carbohydrate intake.
Origins of Keto Tarta De Santiago:
Tarta De Santiago originates from the region of Galicia in northern Spain. It is traditionally made to celebrate the Feast of St. James, the patron saint of Spain. Legend has it that this cake was created by a baker in Santiago de Compostela to feed the pilgrims who traveled the Camino de Santiago. The recipe has been passed down through generations and is now enjoyed by people all over the world.
Best Time to Enjoy Keto Tarta De Santiago:
Keto Tarta De Santiago can be enjoyed year-round, but it is particularly popular during the summer months when almonds are in season. The cake is often served as a dessert at special occasions or as a sweet treat to accompany a cup of coffee. In Spain, it is commonly enjoyed during the Christmas season and on St. James' Day, which falls on July 25th.
Perfect Food Pairings with Keto Tarta De Santiago:
- For a complete meal, pair Keto Tarta De Santiago with a refreshing salad dressed with a light vinaigrette.
- Serve it alongside a dollop of keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream.
- For a Spanish twist, enjoy a slice of the cake with a glass of Spanish sherry or a cup of traditional Spanish coffee.
- For a low carb option, pair the cake with fresh berries or a sugar-free fruit compote.
Tips and Tricks to Prepare Keto Tarta De Santiago:
- Make sure to use finely ground blanched almonds for the best texture.
- If you prefer a more pronounced almond flavor, add a few drops of almond extract to the batter.
- To make the cake extra moist, brush it with a simple syrup made from water and your choice of low carb sweetener.
- If you don't have a springform pan, you can use a regular cake pan lined with parchment paper.
Let's Get Started!
Keto Tarta De Santiago is a delightful dessert that combines the richness of almonds with the sweetness of a low carb cake. It is the perfect indulgence for anyone following a ketogenic or low carb diet. Try this recipe today and experience the flavors of Spain in your own kitchen. Join our community of keto bakers and subscribe to receive more delicious recipes to support your weight-loss goals. Embrace the joy of cooking and explore new flavors with Keto Tarta De Santiago!
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)
Instructions
- Preheat the oven to 360 degrees Fahrenheit and line and grease an 18cm cake tin.
- Add the xylitol to a food processor and blend to a fine powder. Transfer to a bowl and set aside.
- Add the ground almonds, lemon zest, cinnamon and ½ cup of the powdered xylitol to a food processor. Pulse to combine.
- Add the eggs and almond extract to the food processor and blend for a few minutes until you have a smooth and airy batter.
- 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.
- 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.
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