About
This delicious savory Keto Spinach Goat Cheese Galette is made with a crispy Keto dough. The Paleo dough is made from simple ingredients: almond flour, an egg, water, baking powder, and xanthan gum. The dough is rolled thin and then topped with a mixture of caramelized onions, sauteed baby spinach, and then studded with tart and creamy goat cheese. The edges are folded up around the mixture and then baked to golden brown perfection.
What can I do with leftover galette?
Galette will freeze nicely in zip-top bags and can be reheated in a 350 F oven for a few minutes until hot enough to serve. The galette will also keep for up to a week in the fridge if in an airtight container.
Can I use other greens for this?
Certainly! You can use spinach or spinach, kale, and chard blend. Mustard greens and lacinato kale are also great substitutions that are full of potassium and B vitamins.
Can I use other cheeses for this?
If you want to substitute the goat cheese, you can use feta or Bulgarian feta. Brie would also be delicious and extra melty. Feel free to omit the cheese if you are following a Paleo low carb diet.
Serving suggestions
Feel free to serve this galette with this Keto Herbed Omelet
Ingredients
- 2 ½ cup almond flour
- 4 teaspoon baking aids xanthan gum by bob's red mill
- 2 teaspoon baking powder
- ½ teaspoon coarse kosher salt by morton
- 4 teaspoon apple cider vinegar
- 2 large raw egg
- 2 teaspoon water
- 2 small white onion
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon coarse kosher salt by morton
- 6 cups baby kale & spinach blend by marketside
- ¼ teaspoon coarse kosher salt by morton
- 2 ounce goat cheese
- ¼ teaspoon black pepper
- ¼ cup, sliced almonds
Instructions
- Preheat an oven to 350 F. In the bowl of a food processor combine the crust ingredients which are the almond flour, xanthan gum, baking powder, ¼ tsp kosher salt, 4 tsp apple cider vinegar, 2 large eggs and 2 tsp water. Pulse until it all comes together into one large ball.
- Remove the dough from the food processor and divide it in half. Roll each into a ball and place one ball at a time in between two pieces of parchment paper. Use a rolling pin to roll it into a flat circle about ⅛”. It does not have to be a perfect circle for this to work. Set the flattened dough aside.
- In the meantime, julienne the onions and heat a large nonstick skillet over medium high heat until hot. Add 2 tbsp of avocado oil and add the onions and ¼ tsp kosher salt. Cook until the onions are started to brown a good end around the edges. Add 2 tbsp of water and cook over medium heat until the water has evaporated. Repeat this process two more times. At the end of the third time, the onions should be nice and caramelized. Make sure to stir once in a while as the onions are caramelized.
- Add in the spinach kale blend and stir until completely wilted. Add ¼ tsp kosher salt to the spinach mixture and stir well.
- Spread half of the spinach mixture in the center of the dough, leaving about 3” or so around the edges. Dollop pieces of goat cheese into the galette’s center as well. Add a nice topping of freshly cracked black pepper on top of the filling.
- Fold the edges in using a plastic bench scraper, overlapping the edges to completely cover the edges of the spinach mixture, but leaving the center open. Bake for 20-22 minutes or until the crust is nicely browned. Serve immediately!
Nutrition Facts
- Servings: 16
- Calories: 151.6kcal/634.3kJ (per serving)
- Fat: 12.6g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 5.7g (per serving)
