Low Carb Blueberry Ricotta Galette Recipe

Desserts
Gluten Free
Vegetarian
5/5
(2763 reviews)
Low Carb Blueberry Ricotta Galette
Zylo Recipes

Description

Indulge in a delightful, handcrafted dessert with this rustic blueberry ricotta galette, brightened with a hint of lemon zest. This French-inspired creation is surprisingly simple to make, even without advanced baking skills. Just follow the steps, and you'll be rewarded with a charmingly imperfect, yet utterly delicious, treat.

The heart of this galette lies in its homemade blueberry filling. As it gently cooks, the berries release their natural sweetness, transforming into a luscious, syrupy sauce that perfectly complements the creamy ricotta cheese. The addition of lemon zest provides a refreshing counterpoint, enhancing the fruit's flavor and adding a subtle citrusy note.

The result is a harmonious balance of sweet, tangy, and creamy textures that dance on the palate. A galette, in its essence, is a freeform tart, celebrated for its effortless appeal. There's no need for precise measurements or perfectly sculpted edges; its beauty lies in its charmingly unfussy nature.

Whether sweet or savory, galettes offer a versatile canvas for showcasing seasonal ingredients. The crust, reminiscent of a classic pie dough, is surprisingly easy to create. For the best results, ensure that your ingredients are thoroughly chilled.

The cold temperature of the butter and liquid is crucial for achieving a flaky, tender crust. As the galette bakes, these tiny pockets of cold butter create delicate layers, resulting in a wonderfully crisp and satisfying texture that crumbles with each bite. The blueberries contribute their inherent sweetness to the filling, creating a naturally flavorful syrup that requires no additional refined sugars.

The ricotta cheese provides a creamy and decadent base, while the lemon zest adds a vibrant burst of citrus that elevates the entire dish. This blueberry ricotta galette is a celebration of simple ingredients and rustic charm. Its flavors are comforting and familiar, yet sophisticated enough to impress.

Enjoy it warm from the oven, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. This delightful dessert is perfect for sharing with friends and family, or simply savoring on a quiet afternoon.

Preparation Time

Prep Time
1 h 10 min
Cook Time
35 min
Total Time
1 h 45 min

Nutrition Information

Per 1 piece serving
C
Calories
320 Kcal

C
Carbs
15 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
10 g

C
Fats
25 g
Saturated Fats 12 g
Unsaturated Fats 10 g

Cholestrol 80 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Almond milk
    Almond milk
    1 tbsp
    2.
    Almond flour
    Almond flour
    0.75 cup
    3.
    Coconut flour
    Coconut flour
    0.25 cup
    4.
    Salt
    Salt
    0.13 tsp
    5.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1 tbsp
    6.
    Butter, unsalted
    Butter, unsalted
    5 tbsp
    7.
    Blueberries, frozen, unsweetened
    Blueberries, frozen, unsweetened
    0.5 cup
    8.
    Water
    Water
    0.25 cup
    9.
    Lemon juice
    Lemon juice
    1 tsp
    10.
    Liquid stevia
    Liquid stevia
    10 Drop
    11.
    Ricotta cheese, whole milk
    Ricotta cheese, whole milk
    2 tbsp
    12.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp

Instructions

    1.
    Place almond milk in a small dish in your freezer so it is ice-cold for the pie dough. Make the pie dough by combining almond flour, coconut flour, salt, and powdered erythritol in a mixer with a paddle attachment. Cut the butter into tablespoon portions and mix them into the dry ingredients. Stop mixing once the butter pieces break down to the general size of a cashew.
    2.
    Pour the almond milk into the ingredients while the mixer is on slow speed. You can add more almond milk to the mixer, but it is unlikely you ll need it. Mix the ingredients only until they just come together as a dough. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
    3.
    While the pie dough is chilling, make the blueberry filling. Add frozen blueberries, water, lemon juice, and liquid stevia to a small pot on the stove. Heat the ingredients until they re simmering, and allow the blueberries to simmer openly while they break down in the water. As the blueberries cook down, a syrup will form in the bottom of the pan. Set the blueberries and syrup aside to cool and thicken for later.
    4.
    When the dough is ready, turn on your oven to preheat to 350 F (180 C). Grab two large pieces of parchment paper and lay down one piece on your counter. Unwrap the pie dough and place it on the parchment, then lay the second piece of parchment paper over the dough. Roll the dough out between the papers into a circle until it s bc bd thick.
    5.
    Spread the ricotta cheese across the pie dough, leaving at least 1-inch of bare space from the edges, like a pizza. Arrange the blueberry filling and syrup over the ricotta cheese. Top the blueberries with fresh lemon zest. Now, use the bottom piece of parchment paper to fold the edges of the pie dough about 2-inches towards the center to form the galette. The very center of the galette should be open-faced.
    6.
    Use the parchment paper to lift the galette onto a sheet tray, and refrigerate the galette further for at least 15 minutes before baking. Bake the galette in your oven for 20-25 minutes. Like a pie, look for golden edges all around the dough. The dough will still be quite soft in the oven, so let the galette cool for 10 minutes or more before cutting it into quarters.