Blueberry Galette

Yield: 8 servings

Prep Time: 15 Minutes, Cook Time: 15 minutes

Recipe Type: Easy, Ketogenic, Paleo, Gluten-Free, Low-Carb

Cuisine: French

This rustic summer dessert is bursting with blueberry and almond flavors and can be prepared well in advance. Serve it with a dollop of whipped cream or keto-friendly vanilla ice cream.  If you wish, you may omit the cream cheese filling – the galette will still taste fantastic. You can also turn it into eight individual mini pies using a muffin pan.

INGREDIENTS

For the crust:

1 cup almond flour

2 scoops K Nutri Collagen Peptides

1/3 cup coconut flour

2 tablespoons ground flax seeds

A generous pinch of salt

2 tablespoons sweetener of choice

1/2 cup ghee or butter, softened at room temperature

1/2 tablespoon apple cider vinegar

1/4 teaspoon almond extract (or 1 teaspoon vanilla extract)

For the cream cheese:

1 scoop K Nutri Vanilla Protein Powder

4oz/113g cream cheese, softened at room temperature

1 egg (yolk only, save the white for brushing the crust)

1 tablespoon keto-friendly sweetener of choice

 Zest of 1 small lemon

For the blueberry filling:

2 cups fresh or frozen blueberries

2 tablespoons sweetener of choice

2 teaspoons arrowroot powder

1 tablespoon lemon juice

1 tablespoon ghee or butter 

METHOD

1. Heat the oven to 375°F/190°C/Gas Mark 5. Cut two sheets of parchment paper to the size of a large baking sheet, about 16-in x 14-in; set aside.

2. In a mixing bowl, combine almond flour, K Nutri Collagen Peptides, coconut flour, flax seeds, salt, lemon zest, and sweetener. Stir the ingredients, then add ghee, vinegar and almond extract; mix well together to form a soft dough. Wrap in plastic food wrap and refrigerate for about 15 minutes. 

3. In a small bowl, whisk together K Nutri Vanilla Protein Powder, cream cheese, egg yolk, sweetener, and the lemon zest; set aside.

4. In another bowl, combine blueberries, sweetener, arrowroot powder, and lemon juice and set aside.

5. Line a large baking sheet with one sheet of the parchment paper. Place the chilled dough on top and cover with the second sheet of parchment paper. Roll the dough to about 0.3-in/0.7mm thickness and, using an inverted 6-inch bowl, cut out two circles. Alternatively, roll the dough to about 12-inch circle to make one large galette.

6. Spread the cream cheese filling on top of the dough circles, leaving about two inches of dough around the edges. Spoon the blueberry filling on top of the cream cheese and fold up the edges around the filling. Brush the crust with the reserved egg white and scatter the tablespoon of ghee over the filling.

7. Bake for about 15 minutes, or until the crust is golden and the blueberries begin to burst.

8. Let cool on the baking sheet for 10-15 minutes before serving.

 

Nutrition Facts

Amount per Serving

Calories 326kcal | Total Carbohydrate 13.5g | Dietary Fiber 4.4g | Total Sugars 5.2g |Total Fat 27.6g| Protein 10.1g

While we strive to keep the nutritional information as accurate as possible, please feel free to make your own calculations with the actual products you use.