Follow us 54.9k
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!
Hands-on10 minutesOverall30 minutes
Nutritional values (per serving, 1 slice)
Total Carbs11.2gramsFiber3.9gramsNet Carbs7.2gramsProtein11.7gramsFat15.1gramsof which Saturated4.9gramsCalories218kcalMagnesium54mg (14% RDA)Potassium244mg (12% EMR)
Macronutrient ratio: Calories from carbs (14%), protein (22%), fat (64%)
Ingredients (makes 1 galette, 6 slices)
Note: I used fresh, not frozen berries: about a cup of each raspberries, blueberries and wild 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.
Preheat oven to 220 °C/ 430 °F.
Place fresh berries, sweetener and vanilla into a bowl and toss to combine.
Place the mozzarella, cream cheese and almond flour together in a microwaveable bowl.
Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.
Add egg, sweetener and pumpkin pie spice and stir well until combined.
Roll out between two sheets of silicone paper. Lay dough on a lined baking tray.
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.
Fold the edges of the dough around the sides of the berries. Sprinkle the exposed dough with the xylitol.
Bake for 15 minutes. Store covered in cling wrap, in the refrigerator, for two days.
BlogRecipesDessertsLow-Carb Summer Berry GaletteBlogRecipesVegetarianLow-Carb Summer Berry GaletteBlogRecipesLow-Carb Summer Berry GaletteBlogNaomi ShermanLow-Carb Summer Berry GaletteDo you like this recipe? Share it with your friends! Let us know what you think, rate this recipe!Top Rated Keto Easy RecipesTop Rated Keto Vegetarian Recipes