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Sliced up keto strawberry galette with pie crust
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Gluten Free & Keto Strawberry Galette

Buttery, fresh and ultra yum! This gluten free and keto strawberry galette, with its suuuper flaky pie crust, is a real crowd-pleasing low carb dessert!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Course Main
Cuisine European, Gluten Free, Keto
Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 1 hour 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 260kcal

Ingredients

For the keto pie crust

For the keto strawberry galette

  • 62 g almond or peanut butter *
  • 400 g strawberries thinly sliced*
  • 1 teaspoon vanilla extract
  • 2-6 tablespoons erythritol or xylitol, to taste
  • 1 egg for egg wash

Serving suggestions

Metric - US Cups

Instructions

  • Make a batch of our super flaky keto pie crust (see recipe video for guidance!). 
  • Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional). 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.
  • While the crust is chilling, mix your strawberries with the vanilla extract and sweetener (to taste). Take the crust out of the freezer and spread almond or peanut butter in the center of the crust. Arrange the strawberries, discarding any liquid, over the nut butter and fold in the edges. 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 20-30 minutes until fully golden. We've noticed the baking time here varies a lot from oven to oven, so just keep an eye out for it from minute 15. Also, if you check around minute 18 and your crust is not shiny, take it out of the oven and give it another brush with egg wash (we've noticed this is necessary sometimes and not others- a grain free baking mystery!). 
  • Serve it warm or at room temperature with whipped cream or vanilla ice cream. Keeps well, stored in an airtight container at room temperature, for about 3 days. 

Video

Notes

*Feel free to use either almond or peanut butter. The peanut butter has a blunter taste, so it'll be a fun sort of pb&j galette. While if you used almond, you'll get a more 'refined' result and the strawberries will shine through completely. Both work beautifully, just a taste preference situation.
Please note that nutrition facts were estimated using our grain free and keto pie crust. 
Oh, and I suggest adding 400g strawberries (3g net carbs worth of strawberries per slice). But strawberries go a long way, so you can always add a little less to fit your macros.

Nutrition

Serving: 1slice | Calories: 260kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 8mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 29.4mg | Calcium: 17mg | Iron: 0.5mg