Low Carb / Keto Tarta de Saintiago 5 net Carbs

This traditional Spanish dessert cake calls for the use of ground almonds or I use almond flour either way this flourless dessert is an easy convert to low carb by using Xylitol for sweeting and swerve confectioners to replace powdered sugar the result is no disappointment ! I top each slice with a dollop of orange compote which also uses Xylitol as sweetener and while not exactly keto such a small amount will not hurt . Pair this with coffee or dry sparkling wine and you have an instant hit on your hands . Buen Provecho !

Low Carb keto Tarta de Saintiago

Serves 10

Ingredients:

1/2 pound (1 3/4 cups) Almond meal / flour

6 large eggs, separated

1-cup Xylitol sweetener from birch, (available on Amazon)

Grated zest of 1 orange

Grated zest of 1 lemon

4 drops almond extract

¼ cup olive oil.

Pinch of salt

1-Tsp cinnamon

Swerve confectioners' sugar replacement for dusting (available on Amazon)

Splash of Grand Marnier ( optional )

Preparation:

With an electric mixer, beat the egg yolks with the xylitol to a smooth pale cream. Beat in the zests, salt, cinnamon, olive oil and almond extract. Add the almond flour and mix very well.

With clean beaters, beat the egg whites in a large bowl until stiff peaks form ( add a little cream of tarter 1/2 tsp to stabilize the egg whites if you have it ). Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).

Grease an 11-inch spring form pan, preferably nonstick, with butter. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch and a tooth pick inserted comes out clean. Let cool before turning out.

Just before serving, dust the top of the cake with Swerve confectioners. Or, if you like, cut a St. James cross out of construction paper or thin card board like the bottom of a paper plate. Place it in the middle of the cake, and dust the cake with Swerve confectioners', then carefully remove the template.

For The Orange Compote.

1- Large or two medium Oranges

1- tbsp. butter

2-3 tbsp. Brandy, Cognac, or Grand Marnier

1-Tbs xylitol

A pinch of salt.

Preparation:

Remove zest from orange and set aside.

Peel orange removing as much of the white pith as possible.

Chop Orange flesh, remove any seeds.

Place in all ingredients( except butter ) in a sauce pan and cook over a medium high heat till the orange is cooked to a pulp , occasionally mashing with the back of a spoon and adding water when necessary .

Once the orange is very soft remove from heat and stir in butter, then serve or refrigerate for later.

Video below

Nutrition Facts Servings 10.0 Amount Per Serving calories 228 % Daily Value * Total Fat 19 g 28 % Saturated Fat 3 g 13 % Monounsaturated Fat 5 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 113 mg 38 % Sodium 43 mg 2 % Potassium 93 mg 3 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 12 % Sugars 4 g Protein 8 g 16 % Vitamin A 54 % Vitamin C 18 % Calcium 32 % Iron 5 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the