Spanish low carb almond cake (Tarta de Santiago)

Spanish low carb almond cake (Tarta de Santiago)

Originating from the Middle Ages, this traditional Galician dessert is made with luscious almond cake flavored with lemon zest, and decorated in the Cross of Santiago. The original name is Tarta de Santiago, and if you love almonds and a bit of history, this low carb version is for you!

Spanish low carb almond cake (Tarta de Santiago)

Originating from the Middle Ages, this traditional Galician dessert is made with luscious almond cake flavored with lemon zest, and decorated in the Cross of Santiago. The original name is Tarta de Santiago, and if you love almonds and a bit of history, this low carb version is for you!
USMetric
8 servingservings

Ingredients

  • 5 5 eggeggs
  • 23 cup (5 oz.) 160 ml (140 g) erythritol
  • ½ tbsp ½ tbsp lemon zest
  • 1 tsp 1 tsp ground cinnamon
  • 2½ cups (10 oz.) 600 ml (280 g) almond flour
  • 4 tbsp 4 tbsp powdered erythritol for decorating
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, crack the eggs and add the sweetener. Using an electric mixer, or a hand whisk, beat together until smooth.
  3. Add the lemon zest and the cinnamon powder, and beat again.
  4. Add the almond flour, little by little, and integrate it with the help of a spatula, making enveloping movements.
  5. Grease a 10" (25 cm) springform pan with butter, and pour the mixture into it. Spread the mixture evenly with a spatula.
  6. Bake the cake for 30 to 35 minutes or until an inserted toothpick comes out clean.
  7. Let the cake cool down before removing it from the pan.
  8. To decorate the cake traditionally, cut the cross of Santiago on cardboard and place it on the cake. With the help of a sieve, sift and spread the sweetener powder over the cake. Then carefully remove the paper cross.

Tip

To make the Santiago cross, we recommend using a cardboard cutout. This way, the cross will be firmer and more resistant and will not bend when lifting it.

Recommended special equipment

Electric mixer.

10" (25 cm) springform pan.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

17 comments

  1. Diane
    Delicious and not too sweet. Very easy to make. Lined baking pan with parchment paper (for easy cleanup).
  2. steph
    Can I use powdered Erythritol instead of liquid? If so, how much.
    Thanks.
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Can I use powdered Erythritol instead of liquid? If so, how much.
    Thanks.

    This recipe already calls for powdered/granulated sweetener.

  4. Simone
    Does anyone know if you can freeze this cake? Thank you.
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Does anyone know if you can freeze this cake? Thank you.

    This should freezer well. You can thaw it on the counter at room temperature when ready to serve the leftovers.

  6. Ginger
    If you make your own almond flour by grinding almonds does it need to be refrigerated or just stored like store bought almond flour? Thank you.
    Reply: #9
  7. sahar
    the amount of carb for written next to each recipe is for per serving? or for the whole ?
    Reply: #10
  8. sahar
    made it without erythritol, it was great
  9. Kerry Merritt Team Diet Doctor

    If you make your own almond flour by grinding almonds does it need to be refrigerated or just stored like store bought almond flour? Thank you.

    Storing in the fridge will likely keep it fresher, but it's truly a personal preference.

  10. Kerry Merritt Team Diet Doctor

    the amount of carb for written next to each recipe is for per serving? or for the whole ?

    The nutritional information listed for each recipe is per serving.

  11. Joy
    Why does the photo look like the cake is in a fluted shell?
    Reply: #12
  12. Kristin Parker Team Diet Doctor

    Why does the photo look like the cake is in a fluted shell?

    The recipe photographer may have used a fluted shell or tart pan, but we recognize that not everyone will have specialty baking equipment and this will work well in a springform pan.

  13. Carol Bradley
    The photograph looks like there is a pastry case surrounding the tart. Is part of the recipe missing where you make a pastry and roll it to fit the tin and put the " mixture " inside to bake?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    The photograph looks like there is a pastry case surrounding the tart. Is part of the recipe missing where you make a pastry and roll it to fit the tin and put the " mixture " inside to bake?

    There is no separate crust on this. It looks like the recipe photographer may have used a fluted shell or tart pan, but we recognize that not everyone will have specialty baking equipment and this will work well in a springform pan.

  15. Julie B
    It baked well in a rectangle baking dish. It tastes ok.
  16. Julie B
    i made this again adding a tsp of almond extract instead of lemon zest. I liked it better.
  17. Jen W
    I like the cake and it works well if you reduce the erythritol down to abut 90g too. Only problem is that it sticks hard to the bottom of the cake tin so doesn't come out intact no matter how well greased it is. I generally like to avoid baking paper for environmental reasons but for this one I recommend it. Will definitely use baking paper next time and will try further reductions on the erythritol.

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