KETO LOW-CARB BLUEBERRY GALETTE

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!

This Keto Blueberry Galette is the epitome of indulgence and health combined—a heavenly treat that caters to your dessert cravings while keeping you firmly on track with your keto lifestyle.

It’s rustic charm and delectable flavors make it an excellent choice not only for dessert but also as a delightful addition to your brunch table.

This galette is a show-stopper that will impress your guests and leave them craving for more.

The best part? It’s incredibly beginner-friendly! Even if you’re new to the world of pastries, you can create a masterpiece without fear of any mishaps.

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.

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:

1.Preheat the oven to 350 degrees F. Toast the pecans on a baking sheet,
tossing once for 10 minutes.

2.Pulse pecans in a food processor.

3.Add the almond flour, sweetener, salt, cinnamon, and pulse to combine.

4.Add the butter and pulse until the mixture looks like a coarse meal.

5.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)

6.Pat dough into a 6 inch round disk, wrap in plastic, and chill for 1 hour.

TO MAKE THE FILLING AND ASSEMBLY:

1.Preheat the oven to 375 degrees F.

2.Toss blueberries, xanthan gum, lemon juice, and 1/4 cup sweetener in a
large bowl.

3.Add the dough in between two pieces of parchment paper and roll out to
a 12 inch round.

4.Remove the top parchment paper and gently move the dough on a
baking sheet.

5.Place the blueberry mixture at the center of the dough, leaving a 2-inch
border.

6.Fold the edges over, overlapping.

7.Brush dough with milk and sprinkle with more sweetener.

8.Bake for 45 minutes. Let cool before serving.

NUTRITION