Low-Carb Summer Berry Galette

Print Pin
3.5 from 130 votes

Low-Carb Summer Berry Galette

30 minutes

Ingredients

  • 1 1/2 mozzarella cheese (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
  • 1 tablespoon 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 tablespoon erythritol (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
  • 1/4 teaspoon spices (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
  • 2 3/4 cups fresh berries (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
  • 2 tablespoons erythritol (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
  • 1 teaspoon vanilla extract (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)
  • 1 teaspoon erythritol (grated, 170 g/ 6 oz - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.)

Instructions

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

Originally posted 2019-02-20 17:30:08.

Article Categories:
Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating