Low Carb Blueberry Ricotta Galette
For your next Keto dessert, make something handmade and with a little love. Don’t worry, you don’t have to be an expert of any sort in the kitchen to make this French Keto recipe. Just follow through the steps and you’ll have your own rustic and beautiful blueberry ricotta galette with lemon zest. You’ll make your own blueberry filling that cooks down to a sweet natural syrup. The light cheese and lemon flavors are complementary to the fruit for a sweet-tasting recipe. If you have carbs to spare, a drizzle of organic honey across your piece of galette would be the finishing touch.
How to Make It
Step 1
Place almond milk in a small dish in your freezer so it is ice-cold for the pie dough. Make the pie dough by combining almond flour, coconut flour, salt, and powdered erythritol in a mixer with a paddle attachment. Cut the butter into tablespoon portions and mix them into the dry ingredients. Stop mixing once the butter pieces break down to the general size of a cashew.
Step 2
Pour the almond milk into the ingredients while the mixer is on slow speed. You can add more almond milk to the mixer, but it is unlikely you’ll need it. Mix the ingredients only until they just come together as a dough. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
Step 3
While the pie dough is chilling, make the blueberry filling. Add frozen blueberries, water, lemon juice, and liquid stevia to a small pot on the stove. Heat the ingredients until they’re simmering, and allow the blueberries to simmer openly while they break down in the water. As the blueberries cook down, a syrup will form in the bottom of the pan. Set the blueberries and syrup aside to cool and thicken for later.
Step 4
When the dough is ready, turn on your oven to preheat to 350 F (180 C). Grab two large pieces of parchment paper and lay down one piece on your counter. Unwrap the pie dough and place it on the parchment, then lay the second piece of parchment paper over the dough. Roll the dough out between the papers into a circle until it’s ¼” thick.
Step 5
Spread the ricotta cheese across the pie dough, leaving at least 1-inch of bare space from the edges, like a pizza. Arrange the blueberry filling and syrup over the ricotta cheese. Top the blueberries with fresh lemon zest. Now, use the bottom piece of parchment paper to fold the edges of the pie dough about 2-inches towards the center to form the galette. The very center of the galette should be open-faced.
Step 6
Use the parchment paper to lift the galette onto a sheet tray, and refrigerate the galette further for at least 15 minutes before baking. Bake the galette in your oven for 20-25 minutes. Like a pie, look for golden edges all around the dough. The dough will still be quite soft in the oven, so let the galette cool for 10 minutes or more before cutting it into quarters.
Ingredients
- Almond milk
1 tbsp
- Almond flour
0.75 cup
- Coconut flour
0.25 cup
- Salt
0.13 tsp
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Butter, unsalted
5 tbsp
- Blueberries, frozen, unsweetened
0.5 cup
- Water
0.25 cup
- Lemon juice
1 tsp
- Liquid stevia
10 Drop
- Ricotta cheese, whole milk
2 tbsp
- Lemon Peel Or Zest Raw
1 tsp