Low-Carb Roasted Tomato Galette

4.6 stars, average of 14 ratings

Low-Carb Roasted Tomato GalettePin recipeFollow us 125.9k

I’m all about the savoury galettes lately. This roasted tomato galette is like a tasty low-carb pizza with extra cheese topping!

I adore fat head dough food and combining it with the incredible flavours of ricotta, basil and rich roasted tomatoes makes it an amazing experience for my tastebuds. This comes together with minimal fuss and look how pretty it looks. Enjoy!

Make sure to also check out our Sweet Keto Galette too!

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Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs6.7 grams
Protein22.6 grams
Fat29.3 grams
Calories381 kcal

Calories from carbs 7%, protein 24%, fat 69%

Total carbs9.1 gramsFiber2.4 gramsSugars3.1 gramsSaturated fat11.4 gramsSodium414 mg(18% RDA)Magnesium67 mg(17% RDA)Potassium386 mg(19% EMR)

Ingredients (makes 6 servings)

Dough:
  • 1 cup almond meal (100 g/ 3.5 oz)
  • 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
  • 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
  • 1 large egg
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
Filling:
  • 250 g cherry tomatoes on the vine (8.8 oz)
  • 2 tbsp freshly chopped basil
  • 2 large eggs
  • 1/2 small red onion (30 g/ 1.1 oz)
  • 3/4 + 1 tbsp ricotta cheese (200 g/ 7.1 oz)
  • 1/2 cup gouda, grated (57 g/ 2 oz)
  • 1/2 cup shredded low-moisture mozzarella (57 g/ 2 oz)
  • 1 tbsp extra virgin olive oil (15 ml)

Instructions

  1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
    Low-Carb Roasted Tomato Galette
  2. Melt mozzarella and cream cheese in a microwave safe bowl on high for 1 minute. Remove and stir, then microwave for a further 30 seconds.
  3. Stir and then add almond meal, seasonings and egg and mix well until a soft dough forms.
    Low-Carb Roasted Tomato Galette
  4. Roll out between sheets of baking paper until approx. 1/2 cm (1/4 inch) thick, in a rough circle. Set aside.
    Low-Carb Roasted Tomato Galette
  5. Thinly slice the basil leaves. In a bowl, place the ricotta, gouda, mozzarella, basil and eggs and stir until creamy and combined.
    Low-Carb Roasted Tomato Galette
  6. Spoon over the base of the dough in a circle, leaving a 2-3 cm (1 inch) border around the edges.
  7. Fold and roll the edges into a rough crust around the filling.
    Low-Carb Roasted Tomato Galette
  8. Slice the red onion into thin slices, approx. 1/2 cm (1/8 inch). Drizzle the tomato trusses with olive oil. Scatter the onion slices over the top and then place the tomatoes on to the top.
    Low-Carb Roasted Tomato Galette
  9. Bake for 25 minutes (If you want the base to be super crisp, use a pizza stone). Garnish with basil leaves prior to serving. Low-Carb Roasted Tomato Galette
  10. Store in the refrigerator, covered for up to three days, but note that the base will start to go soft. Reheat in the oven or a microwave over or eat cold. Low-Carb Roasted Tomato Galette

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Mozzarella cheese (low moisture, for pizza)
1.6 g6.7 g5.6 g83 kcal
Cream cheese, soft (full-fat)
0.2 g0.4 g1.4 g12 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Onion powder, spices
0.3 g0 g0 g1 kcal
Garlic powder, spices
0.2 g0 g0 g1 kcal
Italian seasoning (mixed herbs)
0.1 g0 g0 g0 kcal
Tomatoes, cherry, fresh, all varieties
0.8 g0.3 g0.1 g7 kcal
Basil, fresh
0 g0.1 g0 g0 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Onion, red, fresh
0.3 g0.1 g0 g2 kcal
Ricotta cheese, full-fat
1 g3.8 g4.3 g58 kcal
Cheese, Gouda
0.2 g2.4 g2.6 g34 kcal
Mozzarella cheese (low moisture, for pizza)
0.5 g2.2 g1.9 g28 kcal
Olive oil, extra virgin
0 g0 g2.3 g20 kcal
Total per serving, 1 slice
6.7 g22.6 g29.3 g381 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

This is absolutely delicious. I ate mine cold and, as I didn’t have any Gouda, added about 18g of Parmesan instead. Also forgot to put the egg in the base but it didn’t really seem to need it. So easy to make and will definitely now be one of my ‘go to’ recipes. Yum 😋

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Thank you Karen, I'm glad you enjoyed! You can actually use our 2-ingredient pocket dough and it will work just fine - no egg needed indeed 😊 Keto Morning Hot Pockets

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