A combination of warm, melt-in-your-mouth pastry, and fresh, plump blueberries – the Keto Blueberry Galette is great for dessert or brunch. And bonus – it is perfect if you’re new to pastries because you pretty much can’t mess it up!
If you’ve been putting off making pastry-based desserts because you’re feeling a little intimidated – this is a great one to start with. It’s supposed to look rustic, so you don’t have to worry about making it look neat and ‘pretty.
And because the galette recipe is so simple, it is actually a fun one to make with your kids. They can roll out the dough, add the filling, and fold over the edges.
What is a Galette?
The most basic definition of a galette is a flat, round cake made of pastry or bread. Fillings can be either sweet or savory.
What is so great about the galette is that it is open for interpretation, so there is so much you can do with the basic recipe. Whether you stick to traditional recipes based on their European roots or add your own flair, you can’t go wrong with a delicious galette.
Most often you’ll see galettes in the form of a sweet, open-faced tart with the pastry half folded over fruit or chocolate filling. This is the type of galette I am sharing with you today.
How to make low-carb pastry
For this Keto Blueberry Galette, I’m using almost flour instead of wheat flour, and Lakanto sweetener instead of sugar to make my low-carb pastry. Other than that – it is very similar to a traditional pastry.
Toasting your pecans before using them in your pastry is an extra step that really makes a difference. Toasting them first activates the oils and increases the buttery and caramel notes of the nuts.
Remember to take into account that the dough needs an hour to chill in the fridge before baking.
Keto Blueberry Galette
Ingredients
Dough:
- 1/2 cup Pecans
- 1 cup Almond Flour
- 2 tsp Lakanto Sweetener
- 1/4 tsp Cinnamon
- 1 stick of Unsalted Butter
Filling:
- 1 1/2 cup Blueberries
- 1 tsp Xanthan Gum
- 1 tsp Lemon Juice
- 1/4 cup Lakanto Sweetener
- 2 tbsp Heavy Cream
Instructions
To make the dough:
- Preheat the oven to 350 degrees F. Toast the pecans on a baking sheet, tossing once for 10 minutes.
- Pulse pecans in a food processor.
- Add the almond flour, sweetener, salt, cinnamon, and pulse to combine.
- Add the butter and pulse until the mixture looks like a coarse meal.
- Transfer dough to a large mixing bowl and add 4 tbsp of cold ice water. Mix until the mixture comes together. (add more water if needed)
- Pat dough into a 6 inch round disk, wrap in plastic, and chill for 1 hour.
To make the filling and assembly:
- Preheat the oven to 375 degrees F.
- Toss blueberries, xanthan gum, lemon juice, and 1/4 cup sweetener in a large bowl.
- Add the dough in between two pieces of parchment paper and roll out to a 12 inch round.
- Remove the top parchment paper and gently move the dough on a baking sheet.
- Place the blueberry mixture at the center of the dough, leaving a 2-inch border.
- Fold the edges over, overlapping.
- Brush dough with milk and sprinkle with more sweetener.
- Bake for 45 minutes. Let cool before serving.
Notes
This recipe was inspired by the non-keto version of this recipe from bon appetit magazine
Nutrition Information
Serving Size 1 SliceAmount Per Serving Calories 144Total Fat 15gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 3gFiber 1gSugar 0gProtein 1g
More Keto Recipes to try:
OMG! I’m excited to try this recipe! Thank you so much.