Low-Carb Summer Berry Galette

4.3 stars, average of 41 ratings

Low-Carb Summer Berry GalettePin recipeFollow us 58.9k

This delicious galette came about after I saw a stunning stone fruits galette on the cover of a food magazine.

I pondered it for a while, feeling a bit put out that I couldn’t make one because it looked so darn pretty. Suddenly it occurred to me that it might be possible to make a sweet Fat Head dough. I turned it over in my head for a bit longer, did an experiment or two and voila!

I worried that the juices from the berries would make the dough soggy, and when I pulled it out of the oven and saw the juices pooled around the base I thought it was a failure.

But no! The dough absorbs the sweet juices and still stays stable. Is there nothing that fat head dough cannot do?

This is so quick and easy to make, tastes delicious ad would be a great crowd pleaser. Enjoy!

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Hands-onOverall

Nutritional values (per serving, 1 slice)

7.2 grams 3.9 grams 11.7 grams 15.1 grams 4.9 grams 218 calories
Total Carbs11.2grams
Fiber3.9grams
Net Carbs7.2grams
Protein11.7grams
Fat15.1grams
of which Saturated4.9grams
Calories218kcal
Magnesium54mg (14% RDA)
Potassium244mg (12% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (22%), fat (64%)

Ingredients (makes 1 galette, 6 slices)

Dough:
  • 1 1/2 mozzarella cheese, grated (170 g/ 6 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
  • 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
  • 3/4 cup + 1 tablespoon almond flour (80 g/ 2.8 oz)
  • 1 large egg
  • 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz) - or low-carb sweetener of choice
  • 1/4 tsp pumpkin pie spices (you can make your own)
Filling:

Note: I used fresh, not frozen berries: about a cup of each raspberries, wild blueberries and blackberries. Frozen berries may end up too wet but try it and let me know.If you need to substitute keep in mind the following net carb values per 100 g/ 3.5 oz: blackberries contain 4.3 g net carbs, raspberries contain 5.4 g net carbs and wild blueberries contain 9.7 g net carbs.

Instructions

  1. Preheat oven to 220 °C/ 430 °F. Low-Carb Summer Berry Galette
  2. Place fresh berries, sweetener and vanilla into a bowl and toss to combine.
  3. Place the mozzarella, cream cheese and almond flour together in a microwaveable bowl. Low-Carb Summer Berry Galette
  4. Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds. Low-Carb Summer Berry Galette
  5. Add egg, sweetener and pumpkin pie spice and stir well until combined. Low-Carb Summer Berry Galette
  6. Roll out between two sheets of silicone paper. Lay dough on a lined baking tray.
  7. Spoon the berry mixture into the centre of the dough, in a rough circle. When spooning the berries from the bowl, try to leave as much juice behind as possible. Low-Carb Summer Berry Galette
  8. Fold the edges of the dough around the sides of the berries. Sprinkle the exposed dough with the xylitol. Low-Carb Summer Berry Galette
  9. Bake for 15 minutes. Eat warm or cold and store any leftovers covered in cling wrap, in the refrigerator, for two days. Low-Carb Summer Berry Galette
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By 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)

The last sentence in your directions says to refrigerate for 2 days... did that refer to the  leftovers, after it is served, or is that a necessary step before serving??

Reply

Hi Liz, this is only for the leftovers. The galette can be reheated if needed or eaten cold. I changed the text to clarify. Thank you!

Reply