Keto Blueberry Galette
This post may contain affiliate links.
Keto Blueberry Galette is a delicious dessert made with fresh berries and a rich, flaky crust. It’s a great fail-proof pastry for an easy brunch or anytime you’re craving something sweet that’s also low-carb.
What is a Galette?
If you’ve never had a blueberry galette, it’s similar to blueberry pie but so much easier! Basically an open-faced pie, you make it by spooning fresh juicy blueberries over galette dough that’s been flattened like a pizza crust. Then fold the edges over the filling and bake. That’s it!
Of course, you can make a galette with other fruit instead of blueberries. Strawberries, blackberries and cherries are great options. Stone fruits like peaches, nectarines and plums are good too. But since they are juicer than berries, you may need to increase the amount of xanthan gum to prevent a soggy crust.
I use the famous fathead dough for this low carb galette. I make my fathead dough a little differently than most. It comes together quickly and is super easy to work with.
I like to chill the dough, as I find it rolls out better that way. Since galettes are supposed to be rustic, you don’t have to worry about your dough being perfectly shaped. The edges are meant to look rough.
What You’ll Love About This Blueberry Galette Recipe
Fathead dough with cream cheese makes a melt-in-your-mouth pastry crust that’s way easier than regular pie crust. But the result is just as good, if not better. This is the perfect pie to share with friends and family. Easy to make, yet it looks so impressive. I know you’ll enjoy this Keto Blueberry Galette recipe!
Ingredients & Substitutions
Fresh blueberries – Make sure to use fresh blueberries. Frozen berries will add too much moisture and result in a soggy crust. Substitute fresh strawberries or blackberries if you like.
Fresh lemon – a little lemon juice brightens the blueberry filling. For extra zing, add a bit of lemon zest along with the juice.
Sweetener – just a few tablespoons of a keto sugar substitute is all you need. I like monk fruit sweetener.
Xanthan gum – this thickening agent will give the blueberries a texture like jam. No cornstarch needed!
Vanilla extract – adds a warm, earthy flavor to the sweet filling.
Mozzarella cheese – you’ll use this to bind the fathead dough. Mozzarella shredded from a block of cheese will melt easier and doesn’t have any added fillers.
Cream cheese – adds extra richness to the dough. If you bring it to room temperature before using, it will melt easier. Substitute butter if you like.
Almond flour – use almond flour with a fine consistency for the best results. If you’d rather use coconut flour, reduce the amount to ⅓ cup.
Baking powder – gives the pie crust a little bit of lift.
Eggs – one for the dough and one for an egg wash before baking.
How to make Blueberry Gluten-free Galette
Begin by preheating your oven to 400°.
Add the almond flour, sweetener and baking powder to a small bowl. Stir well to make sure the ingredients are combined.
Put the mozzarella and cream cheese in a separate bowl. Heat in the microwave for 30-second increments, stirring in between. Heat until melted and smooth, about 90 seconds. Be careful not to overheat it, as you don’t want it to burn.
If you prefer not to use a microwave, you can melt the mozzarella and cream cheese in a double boiler. Add an inch or two of water to a saucepan over medium heat. Once it boils, rest a glass or metal bowl over the pan. Add the cheese and stir often until melted.
Add the dry ingredients to the cheese mixture along with 1 egg. Stir until incorporated. Microwave for 10 seconds and stir until the ingredients come together and form a dough ball. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
While the dough chills, mix the filling. Add the blueberries, sweetener, lemon juice, vanilla and xanthan gum to a medium bowl. Stir gently until combined.
Place a sheet of parchment paper on your work surface. Lightly sprinkle it with powdered sweetener or almond flour. Take the dough out of the refrigerator and place it on the parchment.
Cover with another sheet of parchment paper. Use a rolling pin to roll the dough into a large circle. Remember, it doesn’t have to be perfect!
Remove the top layer of parchment. Transfer the bottom piece of parchment with the dough to a large baking sheet.
Add the blueberry filling to the center of the dough, leaving a 2-inch border. Gently fold the edges around the filling, leaving the center open.
Whisk an egg in a small bowl. Dip a pastry brush in the egg wash and coat the top of the dough.
Bake the galette for 15-20 minutes. The berries will burst and the crust will be golden brown when it’s done. Cool at least 15 minutes before cutting. Serve it plain or with a scoop of your favorite keto ice cream and enjoy!
Measure your flour correctly to ensure the dough is the right consistency. Fluff the flour first and then spoon into the measuring cup. Use a knife to level it off.
Thoroughly whisk the egg used for the egg wash. This will give the finished crust an even golden brown color.
When rolled out, the dough should have an even thickness. If it cracks a little, just pinch it back together. Remember, part of the charm of a galette is a rustic look!
Store any leftovers in an airtight container in the fridge for up to 4 days.
Can you make a galette the night before?
It’s easy to prep your galette ahead of time. Cover the bowl of dough with plastic wrap and store in the refrigerator. Refrigerate the prepared blueberry filling in a separate bowl. When you’re ready to bake, remove the dough and filling from the refrigerator and assemble.
Does fathead dough taste good?
Yes! Keto fathead dough is popular for a reason — it tastes great! With a sweet flavor and chewy texture, this gluten free galette dough is a delicious and versatile substitute for traditional bread dough.
How do you keep galette from getting soggy?
For a crispy galette crust, be sure to use fresh blueberries. They won’t release as much liquid as frozen berries. You can also sprinkle the bottom of the dough with a little almond flour before adding the filling. The flour will absorb any excess berry juice and prevent a soggy crust.
More Keto Dessert Recipes
Keto Blueberry Galette
- 1 1/2 cups mozzarella cheese shredded
- 2 ounces cream cheese
- 3/4 cup finely ground almond flour
- 3 tablespoons Sweetener
- 2 teaspoons baking powder
- 2 large eggs (one is for egg wash)
- 1 1/2 cups fresh blueberries
- 1 tablespoon Sweetener
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum
- Preheat the oven to 400 degrees.
- In a small bowl, stir together the almond flour, sweetener and baking powder until well combined.
- Put the mozzarella and cream cheese in a large bowl. Microwave for 90 seconds, stirring every 30 seconds. Stir until melted and smooth.
- Add the almond flour mixture and 1 egg to the cheese mixture and stir to combine. Microwave for 10 seconds and stir again. Stir dough until completely combined and dough comes together. Place dough back in the bowl. Cover tightly and refrigerate for 20 minutes.
- In a medium bowl, combine all the filling ingredients. Stir until the blueberries are coated.
- Remove the dough from the refrigerator and place it between two sheets of parchment paper. (You can sprinkle powdered sweetener or almond flour on the bottom sheet to reduce sticking.) Use a rolling pin to roll the dough in a large circle. (doesn't have to be perfect) Peel off the top piece of parchment paper and gently transfer bottom layer with the dough onto a rimmed sheet pan.
- Spoon the blueberries into the center of the dough, leave about 2 inches around the edges. Gently fold in and pleat the edges of the dough, leaving the center open.
- Whisk egg in a small bowl. Use a pastry brush to coat the dough with the egg.
- Bake for 15-20 minutes, until golden brown. Let cool for 15 minutes before cutting and serving.
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
For the Keto Blueberry Galette, I don’t use the microwave.
What’s the workaround for that? Use the oven or a double boiler to melt the cheese?
I haven’t but I’m sure you can melt it on the stovetop.. low heat. It’s simply about getting the cheese smooth and melted. 🙂
This was sooo good. I used raspberries instead of blueberries. Thank you for the recipe!
I’m so glad you liked it! I love that you tried it with raspberries!
This was DELICIOUS! I froze the dough overnight and it was perfect for breakfast! Thank you for your fantastic recipes!