Keto Cabbage and Mushroom Galette

This savory Keto Cabbage and Mushroom Galette combines the rustic charm of a traditional French pastry with the health benefits of a keto-friendly diet. Featuring a flaky almond flour crust, filled with sautéed cabbage and mushrooms, it's a satisfying and delicious option for any meal.

Course Dinner

Cuisine French

Keyword Almond Flour Crust, Cabbage Mushroom Recipe, Keto Dinner, Keto Galette, Low Carb Pastry

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 315kcal

Equipment

Large Bowl
Pastry cutter or fork
Plastic wrap
Skillet
Rolling pin
Baking sheet
Parchment paper
Pastry brush

Ingredients

Almond flour

1 ½ cups almond flour (150g)
½ teaspoon xanthan gum (2g)
¼ teaspoon salt (1g)
½ cup unsalted butter, chilled and diced (113g)
4 tablespoons ice water (60ml)

Filling

2 cups cabbage, finely shredded (150g)
1 cup mushrooms, sliced (70g)
2 tablespoons olive oil (30ml)
2 cloves garlic, minced (6g)
1 teaspoon fresh thyme, chopped (1g)
salt and pepper, to taste
½ cup shredded mozzarella cheese (50g)
1 egg, beaten (for egg wash)

Instructions

In a large bowl, combine almond flour, xanthan gum, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add the shredded cabbage and sliced mushrooms to the skillet. Cook until the vegetables are tender and the liquid has evaporated, about 8 minutes. Stir in the chopped thyme, and season with salt and pepper. Set aside to cool.
On a piece of parchment paper, roll out the chilled dough into a 12-inch (30cm) circle. Transfer the parchment paper with the dough onto a baking sheet.
Spread the cooled cabbage and mushroom mixture over the dough, leaving a 2-inch (5cm) border. Sprinkle shredded mozzarella cheese on top of the mixture.
Fold the edges of the dough over the filling, pleating as necessary. Brush the crust with beaten egg for a golden finish.
Bake in the preheated oven for 25 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven and let it rest for 5 minutes before slicing. Serve warm.

Notes

If you don't have xanthan gum, you can substitute with another keto-friendly binding agent like ground flaxseed or psyllium husk powder. Adjust the quantity as necessary.

Ensure the butter is cold to achieve a flaky crust.

The galette can be stored in the refrigerator for up to 3 days and reheated in the oven before serving.

For a dairy-free option, use a dairy-free cheese substitute or omit the cheese altogether.

Nutrition