Servings: 8 slices
A gluten free & low carb blueberry galette for an easy summer dessert
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon xanthan gum
- 3 oz butter unsalted
- 3 tablespoons erythritol
- 2 oz cream cheese
- 1 egg medium
- 1/2 teaspoon salt
- 1 egg, beaten (pastry wash)
Preheat the oven to 200C/400F degrees.
Place all the pastry ingredients in a food processor and blitz until you have a combined dough.
Remove the pastry from the food processor and form into a dough.
Place the dough on a piece of parchment paper and roll into a circle, using another layer of parchment paper on top (the dough will be a bit sticky)
Spoon the blueberries onto the centre of the dough leaving a large edge around the berries (about an inch)
Gently fold the edges of the pastry over the circle of the berries, folding the dough over to create a “crust”.
Brush the pastry edges with the beaten egg and bake for 25-30 minutes until golden. If you make smaller individual galettes the cooking time may be reduced.
Serve with a dollop of whipped cream.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 213kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Fiber: 5g