Keto Zucchini Galette
Servings: 4 servings
Calories: 592kcal
A savoury low carb galette with zucchini & goats cheese for a summer lunch.
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Ingredients
Pastry
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon xanthan gum
- 3 oz butter
- 2 oz cream cheese
- 1 medium egg
- ½ teaspoon salt
Filling
- 2 small zucchini
- 4 oz goats cheese soft and spreadable
- ½ cup Parmesan cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Egg wash
- 1 medium egg
Instructions
Make the Pastry
- Place the almond flour, coconut flour, xanthan gum, butter, cream cheese, egg and salt in a food processor. Blend until the mixture becomes a soft dough.
- Remove and wrap the dough in a piece of parchment paper.
- Place in the fridge to chill for 30 minutes.
Assembly
- Remove the dough from the fridge and cut in half.
- Roll out each piece of the dough in between two layers of parchment paper in a circular shape. The dough should be between ½ to 1 cm thick.
- Thinly slice the zucchini width ways and season the slices with the salt and pepper.
- Gently spread half of the goats cheese over the centre of the pastry.
- Sprinkle on one third of the Parmesan cheese over the goats cheese.
- Add a layer of the sliced zucchini.
- Spread the remaining goats cheese over the zucchini layer, then sprinkle with another third of the Parmesan cheese.
- Add another layer of zucchini slices and sprinkle with the remaining Parmesan cheese.
- Gently bring up the edges of the pastry circles over the zucchini slices so it holds them in and almost forms a rough crust.
- Place the galettes on a parchment paper lined baking tray.
- Brush the pastry with the egg wash.
- Bake at 200C/400F degrees for 25-35 minutes until golden.
Notes
A serving is 9g net carbs and is half a hearty galette. You could make a large one and serve sliced. The baking time for a large one may need to be increased.
Nutrition
Serving: 1serving | Calories: 592kcal | Carbohydrates: 18g | Protein: 22g | Fat: 50g | Fiber: 9g | Net Carbohydrates: 9g