(Almond Flour!) Keto Blueberry Galette

A keto blueberry galette with a scoop of vanilla ice cream

(Almond Flour!) Keto Blueberry Galette

With a flaky almond flour pie crust and an ultra fresh filling, this keto blueberry galette truly is as good as it gets (and easy peasy to whip up!).

Course Breakfast, Dessert

Cuisine American, Keto

Keyword almond flour blueberry galette, gluten free blueberry galette, keto blueberry galette

Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings slices

Calories 197kcal

Ingredients

For the keto pie crust

1 batch suuuper flaky keto pie crust

For the blueberry filling

300 g blueberries
2-6 tablespoons allulose golden erythritol or xylitol, to taste
1 tablespoon lemon juice
lemon zest *
1 tablespoon tapioca arrowroot or cornstarch (a 'dirty' keto choice)
1 egg lightly beaten for egg wash

Serving suggestions

my (no-churn!) vanilla ice cream

Metric - US Cups

Instructions

For the keto pie crust

You can whip up this galette with either my (suuuper flaky) pie crust or my (all butter!) almond flour pie crust (available in my Summer Favorites cookbook or over at food (for thought).
See recipe video for guidance on the pie crust, and whip up a double batch! You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!).

To assemble the blueberry galette

Roll out pie crust between two sheets of parchment paper into a circular shape. Place in the freezer for 15 minutes (particularly important if you’re working in a warm place). You’ll want to work quickly and in a cool environment, and if the crust becomes unmanageable at any point simply pop it in the freezer for 5-10 minutes.
Preheat oven to 400°F/200°C. Mix together all the ingredients for your filling, take the crust out of the freezer, add the blueberries in the middle and fold in the edges to shape into a galette. If there are any cracks simply press them together with your fingers.
Place in the freezer for 15 minutes, brush with egg wash and bake for 25-30 minutes until fully golden. I’ve noticed the baking time here varies a lot from oven to oven, so just keep an eye out for it from minute 20.
Serve it warm or at room temperature with vanilla ice cream (pretty please!).

Video

Nutrition

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