Mushroom & Ricotta Keto Galette

4.5 stars, average of 80 ratings

Mushroom & Ricotta Keto GalettePin recipeFollow us 124.0k

I recently made this savoury galette for a friend visiting for lunch and she had no idea that it was keto.

In fact, she laughed and asked what had happened to my keto lifestyle. Imagine the look on her face when I told her that this galette is fully keto. That’ll teach her, lol.

This is perfect for a fancy low-carb lunch or a light dinner, it would probably work as a pot luck contribution too.

The creamy lush filling is gently flavoured with the thyme, while the buttery mushrooms add a delicious depth to this healthy low-carb dish. It's actually quite similar to keto pizza! If you prefer sweet, try this Keto Summer Berry Galette. Enjoy!

Hands-on Overall

Nutritional values (per serving)

Net carbs6.9 grams
Protein21 grams
Fat33.1 grams
Calories407 kcal

Calories from carbs 7%, protein 21%, fat 72%

Total carbs9.1 gramsFiber2.2 gramsSugars2.9 gramsSaturated fat13.9 gramsSodium351 mg(15% RDA)Magnesium67 mg(17% RDA)Potassium424 mg(21% EMR)

Ingredients (makes 6 servings)

Filling:
  • 1 garlic clove, minced
  • 1 small brown onion, minced (40 g/ 1.4 oz)
  • 2 1/2 cups brown or mixed mushrooms, sliced thickly (200 g/ 7.1 oz)
  • 2 tbsp fresh thyme or 1-2 tsp dried thyme
  • 2 large eggs
  • 3 tbsp butter, divided (43 g/ 1.5 oz)
  • 3/4 cup + 1 tbsp ricotta cheese (200 g/ 7.1 oz)
  • 1/2 cup grated gouda cheese (57 g/ 2 oz)
  • 1 tbsp extra virgin olive oil (15 ml)
Dough:
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1 1/2 cups shredded mozzarella cheese (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)
  • 1 large egg
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning or dried oregano, basil and thyme

Note: For a nut-free option, try the dough in this recipe using flax meal.

Instructions

  1. Mince the onion and garlic, and slice the mushrooms. Mushroom & Ricotta Keto Galette
  2. In a frying pan, add half of the butter and the sliced mushrooms and cook until browned and crisped. (Mushrooms contain about 30% water, so putting them on the tart raw and then baking will result in a runny and not as tasty result.)
    Mushroom & Ricotta Keto Galette
  3. While the mushrooms are cooking, melt the rest of the butter in a small saucepan and then finely chop the onion and the garlic, adding to the butter and sautéing until soft.
  4. In a bowl, place the ricotta, gouda, thyme leaves, eggs and butter mixture from the saucepan and stir briskly until creamy and combined. Set aside. Mushroom & Ricotta Keto Galette
  5. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To make the dough, 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.
  6. Stir and then add almond flour, seasonings and egg and mix well until a soft dough forms.
    Mushroom & Ricotta Keto Galette
  7. Roll out between sheets of baking paper until very thin, in a rough circle. Set aside.
    Mushroom & Ricotta Keto Galette
  8. Spoon over the base of the dough in a circle, leaving a 2-3 cm (about 1 inch) border around the edges.
  9. Scatter the mushrooms over the top and then fold and roll the edges into a rough crust around the filling. Bake for 25 minutes.
    Mushroom & Ricotta Keto Galette
  10. Drizzle with olive oil and garnish with additional thyme prior to serving. Store in the refrigerator, covered for up to three days, but note that the base will start to go soft.
    Mushroom & Ricotta Keto Galette

Ingredient nutritional breakdown (per serving)

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
Garlic, fresh
0.2 g0 g0 g1 kcal
Onion, brown (yellow), raw
0.4 g0.1 g0 g2 kcal
Mushrooms (brown), fresh
1.2 g0.8 g0 g7 kcal
Thyme, fresh
0 g0 g0 g1 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Ricotta cheese, full-fat
1 g3.8 g4.3 g58 kcal
Cheese, Gouda
0.2 g2.4 g2.6 g34 kcal
Olive oil, extra virgin
0 g0 g2.3 g20 kcal
Total per serving
6.9 g21 g33.1 g407 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 (5)

This was delicious and I was shocked at how easy it was to make. It looks so fancy that I was expecting it to be time consuming, but it is really simple to put together.  My family absolutely loved it.  

Reply

Thank you Krissie, this dough is so versatile, I use it to make pockets, bread rolls and even pizza 😊

Reply

This looks great and I bet you can freeze it too. I don't like mushrooms but I can think of several other foods I could put on top. Definitely going to try it, thanks.

Reply

The dough definitely freezes well and the filling shouldn't separate because it doesn't have much moisture left in the cheese. You may like this one 😊 Low-Carb Roasted Tomato Galette

Reply

Thanks so much!

Reply