Low Carb Rustic Apple Galette
Indulge in the comforting flavors of autumn with this Low Carb Rustic Apple Galette, a delightful twist on classic French baking made perfect for keto-friendly diets. Crafted with a buttery almond and coconut flour crust infused with cream cheese, this galette offers a perfectly flaky base that’s low in carbs and gluten-free. Fresh apple slices, gently seasoned with cinnamon, vanilla, and a touch of erythritol for sweetness, provide a warm and fragrant filling nestled in the golden brown pastry. Easy to prepare in under an hour, this recipe is ideal for satisfying dessert cravings without straying from your dietary goals. Serve it warm with a dollop of whipped cream or enjoy it on its own for a guilt-free treat that’s rustic, elegant, and undeniably delicious. Perfect for fall gatherings or any cozy evening, this galette is sure to impress!
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Recipe Information
Ingredients
- 150 grams almond flour
- 30 grams coconut flour
- 70 grams unsalted butter
- 50 grams cream cheese
- 45 grams erythritol sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons almond milk
Instructions
Preheat the oven to 180°C (355°F). Line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour and coconut flour.
Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the cream cheese and 30 grams of erythritol to the flour mixture and mix until well combined.
Add the egg and vanilla extract, mixing until a dough forms. It should be slightly sticky but manageable.
Shape the dough into a ball and place it between two sheets of parchment paper. Roll it out into a circle approximately 25 cm (10 inches) in diameter.
Peel and core the apple, then cut it into thin slices.
In a small bowl, toss the apple slices with the remaining 15 grams of erythritol, ground cinnamon, and lemon juice until the slices are evenly coated.
Arrange the apple slices in a circular pattern on top of the rolled-out dough, leaving a border of about 2 cm (1 inch) around the edges.
Gently fold the edges of the dough over the apples, pleating the edges as you go to enclose the sides.
Brush the edges of the dough with almond milk to enhance browning.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the apples are tender.
Allow the galette to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 31.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 504 mg | 39% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
