Mushroom & Ricotta Keto Galette

4.5 stars, average of 49 ratings

Mushroom & Ricotta Keto GalettePin recipeFollow us 108.1k

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!

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Hands-on Overall

Nutritional values (per serving)

6.9 grams 2.2 grams 21 grams 33.1 grams 13.9 grams 407 calories
Total Carbs9.1grams
Fiber2.2grams
Net Carbs6.9grams
Protein21grams
Fat33.1grams
of which Saturated13.9grams
Calories407kcal
Magnesium67mg (17% RDA)
Potassium424mg (21% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

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.

A fun way to learn about healthy low-carb eating!
Take the Keto Diet Quiz
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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). 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
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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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