Gluten-Free Low-Carb Almond Flour Berry Galette
This rustic French-style galette features a unique low-carb crust made from melted mozzarella cheese and almond flour, creating a surprisingly tender and flaky base for fresh summer berries. The cheese-based dough offers a subtle savory note that beautifully complements the sweet-tart berry filling, while erythritol keeps the dessert keto-friendly. Perfect for summer entertaining or when you want an impressive dessert that fits low-carb dietary goals. The free-form shape makes this forgiving for beginners, and the combination of textures from the crispy crust and juicy berries creates an unexpectedly sophisticated treat.
Ingredients
- 1 ½ cups mozzarella cheese, grated, low-moisture part-skim
- 1 heaped tbsp cream cheese
- ¾ cup almond flour
- 1 tablespoon almond flour
- 1 large egg
- 1 tbsp erythritol
- ¼ tsp pumpkin pie spices
- 2 ¾ cups fresh berries, mixedsingle berry type1:1none
flavor will be less complex
- 2 tbsp erythritol
- 1 tsp sugar-free vanilla extract
- 1 tsp erythritol, for sprinkling on crust
Instructions
- 1
Preheat oven to 400°F fan or 425°F conventional
- 2
Combine berries with sweetener and vanilla in a bowl
- 3
Microwave mozzarella, cream cheese and almond flour for 1 minute
- 4
Stir well and microwave for additional 30 seconds
- 5
Mix in egg, sweetener and pumpkin pie spice until combined
- 6
Roll dough between silicone paper sheets and transfer to lined baking tray
- 7
Spoon berry mixture into center leaving juice behind
- 8
Fold dough edges around berries and sprinkle exposed crust with sweetener
- 9
Bake for 15 minutes
Tips
Leave berry juice behind when spooning filling to prevent soggy crust
Microwave cheese mixture in short intervals to avoid overheating
Use parchment or silicone paper for easy dough handling
Good to Know
Cover in refrigerator for 2 days
Best served day of making, dough can be prepared 1 day ahead
Warm or at room temperature
Common Mistakes
Avoid leaving berry juice in filling to prevent soggy bottom
Don't overheat cheese mixture or it will become tough
Use low-moisture mozzarella to avoid watery dough
Substitutions
Nut-Free Alternatives
General Alternatives
flavor will be less complex
FAQ
Can I use fresh mozzarella instead?
No, use low-moisture part-skim mozzarella as specified. Fresh mozzarella contains too much water and will make the dough soggy and difficult to work with.
What berries work best for this galette?
Any combination of strawberries, blueberries, blackberries or raspberries works well. Firmer berries like blueberries hold their shape better than very ripe strawberries.
Can I freeze this galette?
The baked galette can be frozen for up to 2 months. Thaw overnight in refrigerator and reheat briefly in oven to crisp the crust before serving.