Two more keto galettes, without sugar or gluten

I’ll admit, I’ve been wanting to try a flourless and sugar-free galette for a while now, but I kept doubting whether keto dough could really be as crumbly and delicious as the classic French one.

This weekend I finally got around to experimenting. And you know what? It worked so well that the result just amazed me! At first I thought I would just add a few recipes to the already written article, but I decided that these ketos are so good that they deserve a separate post.

I made two versions – one salty (with onions, mushrooms and bacon), the other sweet (with cottage cheese and blueberries). Both are very tasty.

So, I am sharing with you. And by the way – I sincerely recommend trying them even for those who do not follow any special diet. It’s simply delicious, and who knows – maybe such an example will inspire some of you to consume a little less sugar and refined flour in your everyday life? 😉

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The perfect keto dough recipe

This dough is a little different from the usual one, but it is very easy to make. I found her in one bad, which has more good recipes, especially for those who are forced to avoid gluten.

Ingredients I used:

• 100 g of almond flour
• 40 g of coconut flour (choose as finely ground as possible, shavings are not suitable here, but you can additionally grind them with a coffee grinder)
• 1/2 century sh. xanth gum (xanthan gum – it gives the dough cohesion)
• 1/4 century sh. salt
• 100 g of cold butter (cut into cubes)
• 50 g of cold cream cheese (cream cheese, I used Bill from IKI)
• 1 lightly beaten egg
• 2nd century sh. apple cider vinegar
• To coat the edges of the egg batter

How I made it:

1. I added the dry ingredients (almond and coconut flour, xanthan gum, salt) to the food processor and mixed with a few pulses.
2. I added cold butter and cream cheese. Pulse until coarse crumbs form.
3. I pour in the beaten egg and apple cider vinegar. I stir again until the dough starts to stick. It is important not to over-grind – the texture should resemble coarse bread crumbs, not a homogeneous mass.
4. I take out the dough on cling film, form a flat disk with my hands and put it in the fridge for at least 1 hour.

My tips from experience:

• Roll ONLY between two sheets of parchment paper, or food film layers. I roll it out before I put it in the fridge to chill because it cools down faster and I don’t have to roll it out again. When rolling the cold dough, it may crack, because the dough is much more fragile, but it doesn’t matter if it cracks somewhere – just press it with your fingers and stick it together.
• If the dough softens – 5-10 minutes put in the freezer.
• Before baking: be sure to keep the formed galette with the filling in the freezer for 10-15 minutes. This helps it keep its shape and cook it extra crispy.
• Be careful – it roasts quickly! Wholemeal flour cooks faster, so keep an eye on the process when baking at 180°C (it will cook in 25-30 minutes).

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Cheesy keto galette with onions, mushrooms and bacon

Autumn is almost here…

For the filling I used:

• 2 larger onions
• 200 g of chopped champignons
• 100 g of squirrels
• Butter and a drizzle of olive oil
• 100 g diced bacon
• Salt, pepper

I fried finely chopped onions in butter with olive oil. A little trick: if you are frying with butter, always add a splash of oil – this stabilizes the butter and prevents it from burning.

Then I added mushrooms and squirrels and fried until the liquid evaporated. Very important: the filling must be completely cooled before placing on top of the dough!

I wanted a richer pie, so I first spread a layer of sliced ​​bacon on top of the rolled dough, and then I put the cooled mushrooms and onions on top. I folded the edges, coated it with egg wash, kept it in the freezer for 10 minutes. and put it in the oven at 180 °C. It is delicious to eat immediately, slightly cooled or completely cold.

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Sweet keto galette with cottage cheese and blueberries

A perfect dessert with coffee or tea, which does not contain traditional sugar at all.

For the filling I used:

• 1 package of cottage cheese (grated) or the same cream cheese (in a package of 200g)
• 2 eggs
• Erythritol (add a teaspoon at a time until it seems sweet; erythritol is slightly less sweet than sugar)
• 300 g of fresh blueberries

I rubbed the cottage cheese with erythrol. I used erythritol instead of sugar so that the cake would have as few carbohydrates as possible and not have a “dietary” dessert taste.

I spread the curd mass on the rolled out dough, poured a lot of blueberries on it, folded the edges, coated it with an egg, cooled it briefly in the freezer and baked it. The result is a fresh, sweet and absolutely delicious cake, which no one even realized was sugar- and wheat flour-free!