Keto Tarta De Santiago

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  • prep time

    prep time

    17 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    52 min

Keto Tarta De Santiago

5 ratings

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

Keto Tarta De Santiago

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Egg Whole

    Egg Whole

    5 medium

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    2-½ cup

  • Cinnamon, Ground

    Cinnamon, Ground

    1 teaspoon

  • Xylitol by Now

    Xylitol by Now

    ¾ cup

  • Almond Extract

    Almond Extract

    0.5 teaspoon

  • Lemon Peel

    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 2
  • Step 3

    Add the ground almonds, lemon zest, cinnamon and ½ cup of the powdered xylitol to a food processor. Pulse to combine.
    Step 3
  • 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 4
  • 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 5
  • 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.
    Step 6

Comments 7

  • Cjf337

    Cjf337 4 years ago

    Why does this have so many diabetic carbs?

    • Lcjforbes

      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

        recipewriter 6 years ago

        Thanks for the feedback and I love the frosting addition!

    • HayleyDamaso

      HayleyDamaso 6 years ago

      Was very dense and dry and the almond was very over powering. Unfortunately wasn’t the recipe for me!

      • recipewriter

        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

      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

        recipewriter 6 years ago

        Thanks so much for your feedback, I’m glad you enjoyed the cake!