This Keto Mixed Berry Galette is an easy to make dessert baked with a mix of sweet berries in a low carb pie crust. Slice and serve it up with a scoop of vanilla ice cream and you have a perfect delicious treat for special occasions or holidays.

❤️ Why You’ll Love This Keto Mixed Berry Galette Recipe

• Mix of 4 fresh, sweet and juicy berries
• Baked in a flaky pie crust
• Serve with a scoop of vanilla ice cream on top
• Gluten-free and sugar-free
• Perfect easy dessert for special occasions or holidays

What is so great about this Mixed Berry Galette is just how easy it is to make. The base is my Keto Pie Crust rolled out and filled with a mix of berries and baked in a rustic looking dessert. You won’t have to worry about it looking perfect, since the edges are folded up over the filling, unlike baking a pie where you press the dough into a pie or tart dish.

It’s made with a gluten-free crust made using almond flour, making it both low carb but also ideal for anyone who is unable to tolerate gluten. I use a mix of fresh berries, but you can make it with one or any combination of berries that you like or have on hand.

Serve it up with a scoop of low carb vanilla ice cream and you really have a special treat. This would be the perfect dessert to serve during the holidays or on special occasions.

🛒 Ingredients for Gluten-Free Berry Galette

• Keto Pie Crust
• Blackberries
• Blueberries
• Raspberries 
• Strawberries
• Monk fruit/allulose
• Lemon
• Xanthan gum
• Egg wash
• Vanilla extract

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Food processor
• Baking sheet
• Mixing bowl
• Rolling pin
• Parchment paper
• Brush

🔪 How to Make a Keto Galette

Prepare the Keto Pie Crust, adding in 1 teaspoon of vanilla extract into the dough.  Chill the dough in the fridge for 1 hour.

Preheat oven to 375°F.

Pour the berries into a large mixing bowl, making sure they are washed and completely dry.

Add in the sweetener, lemon juice, lemon zest and xanthan gum. Gently toss to combine, then set them aside.

Turn the dough out onto a baking sheet lined with parchment paper. Roll it out into a 12 inch round.

Pour the berries over the center of the dough, leaving about a 3 inch border empty around the edges.

Carefully fold the edges up over a portion of the berries.

Take the egg wash and lightly brush it all over the edges that you just folded up over the berries.

Bake for 25-30 minutes or until the dough is golden. If the dough starts to brown too quickly, cover the outer edges with aluminum foil. This way the bottom of the crust will get cooked through, while also not burning the edges.

Let the galette cool before cutting into and serving.

☑️ Storage Instructions

Store leftovers galette in an airtight container in the fridge for 3-5 days.

💡 Tips

• Make sure you roll out your dough to the full 12 inches and leave that open border. This will ensure you have plenty of room to fold up the crust over part of the berries.
• If your crust starts to brown too quickly make sure you cover the edges with a pie crust protector or aluminum foil so the bottom of the crust has enough time to cook through.
• Allow the galette to cool before moving it off the baking sheet, otherwise the bottom could tear apart some. Ask me how I know this… It’s almost like moving a freshly baked cookie too soon.
• Don’t skip adding the vanilla extract to the pie dough, as it will give it a little added sweetness, since the same pie dough is also used in savory dishes.

🔄 Substitutions and Additions

• This recipe uses a mix of all 4 berries, but if you prefer one or two over using all 4, you can certainly do that. You can also use peaches if you’d like, though they are a bit higher in carbs, if it fits in your macros, I say go for it!
• If you don’t like using xanthan gum, you can leave it out or use another thickener. Such a small amount is used, so it won’t give a strange texture to the berries. It’s really only used to slightly thicken the juices that will come from baking the berries.
• A scoop of low carb vanilla ice cream is ideal to serve over the top, but you can use whip cream instead if you’d like.
• If you only have frozen berries on hand, you can use them, just be sure to thaw them completely first and drain off any juices. Don’t toss those juices though, you can use them in your iced tea, lemonade or even salad dressing to give some added sweetness.

What is the difference between pie crust and galette dough?

In this recipe, nothing! The only thing you do differently is roll the dough out a little thinner and instead of forming it into a pie or tart dish, you fold only the edges over the filling before baking it.

Which flour is most keto-friendly?

Almond flour is the most common, which is also used in this pie crust recipe, along some oat fiber, to help give it a more traditional structure.

What fillings work best in galettes?

A mix of berries is what I use in this galette, but you can use just one or any combination of berries if you’d like. You can also use peaches, just be aware that the carbs will increase a little, as peaches are higher in carbs than any of the berries.

🍽️ More Keto Berry Recipes

• Blackberry Cobbler
• Mixed Berry Crumble
• Berries and Cream
• White Chocolate Raspberry Cheesecake
• Strawberry Cream Tart