Buttery, fresh and ultra yum! This gluten free and keto strawberry galette, with its suuuper flaky pie crust, is a real crowd-pleasing low carb dessert!
Gluten Free & Keto Strawberry Galette
i.e. Lazy Pie!
I like to think of galettes as lazy and rustic pies, and this strawberry version is a real keeper at that. Think a lightly tangy and totally flaky pie crust, smeared with a layer of almond or peanut butter (think pb&j!), all topped off with fresh and fragrant strawberries.
All in all, it’s one of those low carb and keto desserts that looks like a real showstopper, yet it’s ridiculously easy to whip up! Think summer picnics and gatherings to boot!
Oh! And be sure to pair it up with whipped cream or our (no churn!) vanilla ice cream!
The Deets
Many of you already know and love our keto pie crust. Suuuper flaky and a breeze to make, I’ve already used it anywhere from empanadas to pumpkin pie (and even a faux ‘apple’ one!)
The one trick is to work quickly and in a cool place. And if at any moment the dough feels unmanageable, simply pop it in the freezer for 10-15 minutes.
Oh and feel free to use either almond or peanut butter. The peanut butter has a blunter taste, so it’ll be a fun sort of pb&j galette. While if you used almond, you’ll get a more ‘refined’ result and the strawberries will shine through completely. Both work beautifully, just a taste preference situation.
I suggest adding 400g strawberries (3g net carbs of strawberries per slice). But strawberries go a long way, so you can always add a little less if you so wish.
The Sweetener
You’ve got good options here. Think erythritol sweeteners (Lakanto‘s monk fruit blend is my favorite!), xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choices (no aftertaste at all!).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Oh, and if just gluten free (or not restricted by sugars), simply sub 1-to-1 with regular or coconut sugar.
Gluten Free & Keto Strawberry Galette
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
For the keto pie crust
- 1 batch our suuuper flaky keto pie crust
For the keto strawberry galette
- 62 g almond or peanut butter *
- 400 g strawberries thinly sliced*
- 1 teaspoon vanilla extract
- 2-6 tablespoons erythritol or xylitol, to taste
- 1 egg for egg wash
Serving suggestions
- our (no-churn!) vanilla ice cream
- whipped cream
Instructions
- Make a batch of our super flaky keto pie crust (see recipe video for guidance!).
- Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional). Place in the freezer for 15 minutes (particularly important if you're working in a warm place). You'll want to work quickly and in a cool environment, and if the crust becomes unmanageable at any point simply pop it in the freezer for 5-10 minutes.
- Preheat oven to 400°F/200°C.
- While the crust is chilling, mix your strawberries with the vanilla extract and sweetener (to taste). Take the crust out of the freezer and spread almond or peanut butter in the center of the crust. Arrange the strawberries, discarding any liquid, over the nut butter and fold in the edges. If there are any cracks simply press them together with your fingers.
- Place in the freezer for 15 minutes, brush with egg wash and bake for 20-30 minutes until fully golden. We've noticed the baking time here varies a lot from oven to oven, so just keep an eye out for it from minute 15. Also, if you check around minute 18 and your crust is not shiny, take it out of the oven and give it another brush with egg wash (we've noticed this is necessary sometimes and not others- a grain free baking mystery!).
- Serve it warm or at room temperature with whipped cream or vanilla ice cream. Keeps well, stored in an airtight container at room temperature, for about 3 days.
What size is the crust? Don’t know how thick/thin it should be. Thanks.
Made this with coconut sugar..delicious but very wet bottom🥴 Also wondered what size to roll my base pastry out to, so as to know expected thickness of base. (I’m NOT a natural baker!! )
Thank you
I LOVE this recipe and have made it over a dozen times. Highly recommend!! I use almond butter.
Paola, do you have any suggestions on making a savory version like tomato basil mozzarella galette? I know the nut butter helps absorb the strawberry juice.. I wonder if tomato’s are too juicy for the crust since obviously one wouldn’t want to use a nut butter with tomato (I think??)! haha! Any thoughts or suggestions would be appreciated!
Thanks so much for all your wonderful recipes!
Ooooh that’s a wonderful idea Myra!! I would probably add some toasted nuts to the bottom (like toasted almonds go great with heirloom tomatoes!). Maybe also a spread of pesto will help! Tomatoes are definitely suuuper juicy, so you can also try and add a bit of salt to them beforehand and letting some of their water ‘drain out’. xo!
What about marscarpone as a base? With sun dried tomatoes? That might be good.
Myra, Hi, have you thought to use sun dried tomatoes? Not sure if the carb count goes up with them but you can check the container :).
Can I skip the peanut butter? Why do use PB ?
Paola…I can never seem to get the videos…what am I doing wrong? MJ
MJ they generally don’t show for people running ad blockers (need to deactivate and clear cache). I’m working on a YouTube Chanel, so hopefully will upload the videos there soon! Xo!
Made this last night and the whole non keto family ate it up. Saying yum yum!! I added liquid stevia 10 drops to the crust and some lemon juice to the strawberries. Definitely will be making this again possibly with a glaze. Thanks loving all your recipes.
It’s my absolute pleasure MJ! Thanks you for reporting back with your subs!! xo!
Brava Paola, for everything you create and share with us.
I must say, that I was a little aghast at dianars’ over-reaction to Lorrie Belcher’s simple question. Everyone has different standards of being sensitive. It did not sound at all to me as if Lorrie was intending or sounding rude or insulting in anyway. In our culture today, there is such a terrible lack of civility, and I sure did not expect to see it here. I understand dianars’ being grateful and protective of Paola, but I think she sure missed the mark, in regards to Lorrie B’s questions.
Please, can’t we keep Paola’s incredible site, as kind and lovely as she is!
Let’s not take offense where non is intended. I believe we all treasure what Paola does for us.
Hi Paola. Did you bake the galette on a cookie sheet? Any fat involved to keep from sticking?
Thanks!
Hi Linda!! I baked it on parchment in a baking tray. Baking mats would also work the charm! Xo!
Do you think you could sub cream cheese for the peanut butter? I’m not a fan of PBJ sandwiches.
Hi Sam! Cream cheese won’t work as it’ll melt right off, can you do almond butter? Very different taste profile, it’s just to catch the juice from the strawberries 😉 xo!
I use cream cheese and it works just fine
Actually I use qtr c cream cheese w/1Tbl monkfruit. works perfectly and tastes delicious
Do you think using your speculoos spread in place of the peanut butter would work?
Hi Nya! Unfortunately I don’t think so, as the butter content in the speculoos would just become very messy 🙁
I made this for my family and girlfriends last week. Some were keto people and some were not. It was delicious, like a peanut butter and jelly sandwich dessert! Everyone loved it but perhaps the most impressive is that my very picky non keto 14 year old son loved it too! Thank you for this and all you do. I am a fan of all of you recipes!
Linda that sounds like a big hit! Makes me so happy to hear! And it’s my absolute pleasure, love sharing the recipes with you all 🙂 xo!
I’m a little concerned that you are under reporting carbs in your recipes. How did you get only 2 sugars in almost a pound of strawberries? I calculate more like 17 grams of sugar.
Hi Lorrie! I would NEVER under report carbs intentionally (EVER!). But I am human, and (like anyone!) can make mistakes. Also the nutritional info should always be taken as a guidance and it’s YOUR responsibility to check with the brands you’re using etc.
Now, 400g of strawberries have 19g of sugar, the nutrition label is PER SLICE (1/8th) = 2.3g. The software I use rounds either up or down. The peanut or almond butter will also vary drastically depending on what brand you use etc. Reason why it’s always recommended that YOU check your own macros with the ingredients and quantities YOU use. xo!
Sorry to butt in, but I can’t help it. I’ve been cooking from Paola’s blog since last year and if anything I’ve noticed that she OVER reports carbs. Mainly in things like cookies etc, I get 0.4-0.6g net and she reports 1g net.
A while back I asked her a question about the bulletproof cocoa as I got a different result, and it turned out that I was using a cocoa with a higher carb count. But she hadn’t added in the vanilla and she fixed it.
So I think it’s insulting and rude of you to accuse her of this, particularly given that all the content is free and the recipes are top notch. The least you could do is do the carb count yourself, and read the serving size properly before throwing such a bomb.
I don’t think she’s being rude – she is asking for help and clarification! And I’m sure she doesn’t mind, that’s why she’s sharing all of this right?!
I thought the same thing about the sugar (like no freaking way! was aI wrong about strawberries?!) but I’m a super newb – 3 weeks on keto and have never dieted before, much less looked at labels.
The serving size thing makes sense and I ALWAYS forget to take that into account even when I’m grocery shopping. I scrolled through the comments and found my answer!! So THANK YOU for asking!
Well said, dianars. I agreed completely!!
This looks simply amazing! This will be a great replacement for strawberry shortcake, which I miss terribly. Question: can I omit the almond/peanut butter from the recipe? Thanks for all of your wonderful recipes, they have made this way of eating so much more enjoyable for me!
Hi Jen! You guys will be getting flakey biscuits, scones and shortcake soon enough ;). BUT, if you can’t wait, I would blind-bake the crust without the strawberries and do little tartlets with fresh whipped cream and strawberries. I do this a bunch with scraps 😉 xo!
Great suggestion Paola! And I look forward to biscuits, scones and shortcakes soon…. you’re the best!