Low-Carb Summer Berry Galette

Low-Carb Summer Berry Galette

Ingredients

• 1 1/2 mozzarella cheese ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))
• 1 tbsp cream cheese ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))
• 3/4 cup almond flour ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))
• 1 large eggs
• 1 tbsp erythritol ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))
• 1/4 tsp spices ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))
• 2 3/4 cup fresh berries ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))
• 1 tsp vanilla extract ((grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.))

Instructions

1. Preheat oven to 220 °C/ 430 °F.
2. Place fresh berries, sweetener and vanilla into a bowl and toss to combine.
3. Place the mozzarella, cream cheese and almond flour together in a microwaveable bowl.
4. Microwave on high for 1 minute.
5. Stir well.
6. Microwave on high for a further 30 seconds.
7. Add egg, sweetener and pumpkin pie spice and stir well until combined.
8. Roll out between two sheets of silicone paper.
9. Lay dough on a lined baking tray.
10. Spoon the berry mixture into the centre of the dough, in a rough circle.
11. When spooning the berries from the bowl, try to leave as much juice behind as possible.
12. Fold the edges of the dough around the sides of the berries.
13. Sprinkle the exposed dough with the xylitol.
14. Bake for 15 minutes.
15. Eat warm or cold and store any leftovers covered in cling wrap, in the refrigerator, for two days.