Berries are one of my favourite treats in summer! A little sweet, a little sour, those fresh berries are hard to beat.

This keto take on a mixed berry galette is simple, rustic, and so berry berry good! 😉

Ingredients

Dough
1 cup mozzarella, grated
3/4 cup almond flour
1 oz cream cheese
1 large egg
2 Tbsp monkfruit sweetener
2 tsp baking powder
1 tsp vanilla extract

Filling
1 cup mixed berries, fresh or frozen
1 Tbsp sugar-free maple syrup
1 Tbsp fresh lemon juice

Yields: 6 servings
Per serving*:
Calories: 195
Net carbs: 4
Protein (grams): 9
Fat (grams): 15

Prep time: 10 min
Cook time: 25 min
Total time: 1 hour 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

To prepare the fathead dough, combine the almond flour, monkfruit and baking powder in a small bowl.

Place the mozzarella and cream cheese in a large microwave-safe bowl. Melt the cheeses down in the microwave 1 min.

Stir the melted cheese, then mix in the dry ingredients, egg and vanilla extract. Combine well, roll into a ball and refrigerate for 1 hour.

Before pulling out the fathead dough, preheat oven to 375F.

Prepare the filling by tossing the berries, syrup and lemon juice together in a small bowl. In the photos, I combined red currants and blueberries, but any combination will work (note that some berries may increase the net carb count).

Roll out the fathead dough between two sheets of parchment, shaping it into a large circle.

Remove the top sheet of parchment, then place the berry mix in the center of the dough.

Fold up the edges of the fathead dough, leaving only the center uncovered. You may want to use the bottom parchment to lift the edges. If the dough starts sticking to the parchment, use a small knife to loosen it.

Transfer the bottom parchment with the galette to a baking sheet ad bake for 20-25 min, or until the dough is golden.

Store the galette slices in the fridge or freeze them.