This keto mushroom galette is perfect for those who are trying to find a way to make an easy keto dish with lots of flavor and impact.
Made with common ingredients, this savory keto tart will be ready in under an hour and is also gluten-free!
You can serve it as a meal with a side of green salad or even as an appetizer when you’re entertaining guests.
The key component of this recipe is our keto-friendly pastry dough, which, to be frank, we’re obsessed with! It’s the best keto crust we’ve ever made!
Of course, using a store-bought pie crust is what most people wanting a galette would use, but the amount of carbs does not allow for this to be an option.
There is a huge difference carb-wise when you make your own low-carb version.
As for the filling for this savory keto pie, we added sauteed sliced mushrooms and onions over a creamy layer of goat cheese! The combination is perfection!
If you’re looking for a keto recipe somewhat out of the ordinary, this is it! Not only will your friends be impressed, but they’ll want the recipe.
Trust me, even those who are not keto will embrace this tasty, savory galette recipe.
If you love galettes (or just anything with a crust) but don’t want the carbs, you should also check out our recipe for keto baked brie and our keto blueberry galette! Both are absolutely yummy!
In fact, you should just check out our entire collection of keto pies for more of the same!
Keto Mushroom Galette
A galette is a crusty, free-form tart with a sweet or savory filling, and it can be made with pretty much anything you want.
This time, I decided to make a savory galette. I used a goat cheese and mushroom filling with our version of the famous keto fathead dough for the crust.
The depth of flavor makes this a great recipe if I can say so myself.
This low-carb mushroom galette is savory and hearty. It looks like it’s challenging to make, but the truth is that it’s straightforward.
You can even make the flaky crust a day ahead of time and store it in the fridge until you’re ready.
If you do make it ahead of time, the dough will be very hard when you take it out of the fridge, so allow it to sit at room temperature for about 10 minutes before rolling and baking until golden brown around the edges.
How To Make Keto Mushroom Galette
If you’ve been eating keto for a while, I’m sure you’re familiar with the famous “fat-head dough” recipe that uses melted mozzarella cheese to mimic the gluten that is missing in keto-friendly flours.
Using what we learned from that popular dough, we played around in the kitchen and came up with our own version, that we really loved.
This gluten-free dough comes together quickly by combining almond and coconut flour, baking powder, melted butter, eggs, and melted mozzarella cheese.
Then, you’ll knead the dough well to incorporate all the ingredients. I like to sandwich the dough between two sheets of parchment paper to avoid sticking.
Once the dough is well combined, I like to fold it several times as you would a traditional pastry dough. This results in a flakier crust, so you’ll end up with delicious results.
When your dough is kneaded and folded, you’ll wrap it in parchment or cling wrap and chill it in the refrigerator for 30 minutes.
This step is crucial to the success of this keto crust and, again, closer to how traditional pie crust is made.
Keto Mushroom, Onion, And Goat Cheese Filling
While your dough chills, you sauté your mushrooms, onions, and garlic for the filling. Cook until the mushrooms soften and the onions begin to become translucent.
You don’t want to thoroughly cook your filling because it will continue to cook when it’s baked in the oven with the crust.
After the dough has chilled, roll it out between two sheets of parchment into a 14” circle. Your dough should be about ¼” thick.
The dough can be very forgiving, making it easy to fix any cracks or holes in your galette, so don’t stress any imperfections.
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Spread your goat cheese on the dough, leaving about 2” around the edge to fold over. Then, all that’s left is to pile on the mushrooms and onions, fold the crust over, and bake!
If you want, add an egg wash to the sides of the low-carb galette before baking.
Bake on a parchment-lined baking sheet for 30 to 40 minutes. When the crust is golden, the galette is ready to enjoy!
What You’ll Need To Make A Low Carb Mushroom Galette
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following is a list of ingredients and tools you’ll need to make this keto mushroom galette recipe. Note that the full recipe card is below.
- Mushrooms: I used a combination of baby Bella and shitake mushrooms for an earthy flavor
- Onions
- Sea salt
- Black pepper
- Red pepper flakes
- Goat cheese
- Butter
- Almond Flour
- Coconut Flour
- Shredded mozzarella cheese, melted
- Eggs
- Baking Powder
- Parchment paper
- Large skillet to cook the onions and mushrooms
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It’s my prayer that these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
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Keto Mushroom Galette
This keto mushroom galette is made with the flakiest keto dough and filled with a combination of goat cheese, mushrooms and, onions.
Ingredients
Keto Pastry Dough
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups shredded mozzarella cheese
Keto Mushroom and Onions Filling
- 1 lb sliced mushrooms ( I used a combination of baby Bella and shiitake)
- 1 large onion, sliced thinly
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon of red pepper flakes
- 4 oz goat cheese
Instructions
- In a medium-sized bowl, combine the coconut flour and the almond flour, baking powder, and salt.
- Melt the unsalted butter and set it aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next, add the eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds, stirring halfway through. Once it comes out of the microwave, mix well using a rubber spatula until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands.
- Wrap the dough in parchment paper and place it in the refrigerator for 20 minutes or in the freezer for 15 minutes to chill.
- While the dough chills, prepare your filling. In a large skillet, heat the butter and olive oil and saute your mushrooms, onions, garlic, salt, black pepper, and red pepper flakes over medium heat.
- Cook until the mushrooms soften, and the onions begin to become translucent. You don’t want to thoroughly cook or brown them because they will go in the oven and caramelize in the crust as it bakes.
- Preheat oven to 375 degrees.
- Once the dough has chilled, fold and roll the pastry dough unto itself several times. This helps the dough achieve flaky layers.
- Next, roll out the dough into a large circle about 14" in diameter onto a large piece of parchment paper. This will make transferring the galette to the baking sheet easier. In the center of the dough, leaving a 2" border, spread the goat cheese evenly. Then, top the goat cheese with the sauteed mushroom and onion filling.
- Fold the edges of the dough up and over the filling, pleating as needed. The dough is forgiving and can be pressed together if any "cracks" occur.
- Once folded, gently cup the sides with both hands to reinforce the shape of your keto galette. Transfer the galette with parchment onto the baking sheet and bake for 25 to 30 minutes until the crust is golden. Serve immediately and enjoy!
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Notes
You can prepare the dough the night before if you'd like to save some time. You'll simply wrap it in parchment and place it in the fridge. The next day, you'll need to let the dough sit on the counter for 10-15 minutes until it's workable.
I used a combination of baby Bella and shitake mushrooms but you can use your favorite mushrooms as long as it equals one pound.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 444Total Fat: 39.5gSaturated Fat: 20.4gCholesterol: 120mgSodium: 260mgCarbohydrates: 12gNet Carbohydrates: 5.6gFiber: 6.4gSugar: 2.2gProtein: 12.3g