Low-Carb Summer Berry Galette

Low-Carb Summer Berry Galette

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!

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 slice)

Total Carbs	11.2	grams
Fiber	3.9	grams
Net Carbs	7.2	grams
Protein	11.7	grams
Fat	15.1	grams
of which Saturated	4.9	grams
Energy	218	kcal
Magnesium	54	mg (14% RDA)
Potassium	244	mg (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)
• 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:

• 2 3/4 cups fresh berries, mixed (375 g/ 13.2 oz) - see note below
• 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz) - or low-carb sweetener of choice
• 1 tsp sugar-free vanilla extract or 1/4 tsp vanilla powder
• 1 tsp Erythritol, Swerve or Xylitol to sprinkle on crust

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.
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.
4. Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.
5. Add egg, sweetener and pumpkin pie spice and stir well until combined.
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.
8. Fold the edges of the dough around the sides of the berries. Sprinkle the exposed dough with the xylitol.
9. Bake for 15 minutes. Store covered in cling wrap, in the refrigerator, for two days.

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