Berry Galette

  • Author: Lindsay Grimes Freedman
  • Prep Time: 1 hour 10 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 22 mins
  • Yield: 8 1x


Really fun and summery low carb + gluten free mixed Barry Galette! I love how easy and laid back this is! Throw a scoop of ice cream on top and enjoy!!



  • 1 cup blanced almond flour
  • 6 tablespoons unsalted butter, room temperture
  • 1/2 teaspoon sea salt
  • 1 1/2 cup mixed berries
  • 1 egg, whisked


  1. In your food processor combine the melted butter, sea salt, and almond flour.
  2. Process until combined, stopping to scrape down the sides and process again.
  3. Place the crust batter in plastic wrap and press it into a 1 inch patty.
  4. Place in the fridge for about an hour to chill.
  5. Preheat oven to 400F.
  6. Remove the crust from the plastic wrap and place it between two pieces of parchment paper.
  7. Use a rolling pin to roll out the crust. If it cracks and is hard to roll, you may want to wait a few minutes until it is a bit softer.
  8. Roll out into a circle, square, rectangle, whatever shape you desire. The awesome thing about galettes is there aren’t really any rules in my opinion.
  9. Take off the top layer of parchment paper off the crust and lift the crust up by the bottom piece and place it on a baking sheet.
  10. Pour berries into the center and use a rubber spatula to peel the crust up and fold it onto the berry center.
  11. Whisk an egg in a bowl and brush it around the outer crust.
  12. Bake in the oven for 12 – 15 minutes and top with your favorite low carb ice cream. I’m obsessed with this one.


Per serving: Calories 349; Fat 30.0g (Sat 11.5g); Protein 6.4g; Carb 13.9g (net carb 9.6g); Fiber 4.3g; Sodium 205mg