Keto Mixed Berry Galette



  • 1 cup almond flour 
  • 1/2 cup coconut flour 
  • 1 teaspoon xanthan gum
  • 3 oz Miyokos butter 
  • 5 tablespoons Allulose or 3 tablespoons of a sweetener of your choice 
  • 2 oz Miyokos cream cheese
  • 1 Flax egg OR 1 medium egg
  • 1/2 teaspoon salt
  • Pastry Wash- Coconut Oil OR 1 egg, beaten 


  • 1 cup mixed berries. Blueberries, Strawberries, Blackberries 


  • Preheat the oven to 400F degrees.
  • Place all the pastry ingredients in a food processor and pulse until you have a combined dough.
  • Remove the pastry from the food processor and form into a dough.
  • Optional: Refrigerate dough for 10-15 minutes so the dough is less sticky  
  • Place the dough on a piece of parchment paper and roll into a circle, using another layer of parchment paper on top 
  • Spoon the mixed berries onto the center of the dough leaving a large edge around the berries (about an inch)
  • Carefully 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 pastry wash
  • Protect the Galette edges with tin foil for 15 minutes of the baking process 
  • Bake for 15 minutes
  • Remove tin foil then bake for another 5-10 minutes until golden brown
  • Remove from the oven
  • Sprinkle Allulose sweetener over warmed Galette. 
  • Serve with Vegan Ice Cream

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