Low-Carb Summer Berry Galette

Step 1Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 2Place fresh berries, sweetener and vanilla into a bowl and toss to combine.

Step 3Place the mozzarella, cream cheese and almond flour together in a microwaveable bowl.

Step 4Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.

Step 5Add egg, sweetener and pumpkin pie spice and stir well until combined.

Step 6Roll out between two sheets of silicone paper. Lay dough on a lined baking tray.

Step 7Spoon 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.

Step 8Fold the edges of the dough around the sides of the berries. Sprinkle the exposed dough with the xylitol.

Step 9Bake for about 15 minutes. Eat warm or cold and store any leftovers covered in cling wrap, in the refrigerator, for two days.