blueberry galettes with almonds and mint

low-carb blueberry galettes with mint

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{This post is sponsored by llinea monk fruit, a brand I use and love!}

If you ever thought that pastries were completely out of the question on a low-carb diet, these blueberry galettes with mint will be extra delightful! The almond flour crust is nutty and buttery, and the blueberry mint filling has a light and sweet flavor made extra fresh with just the right amount of mint. Enjoy them for dessert, topped with some keto-friendly ice cream, or serve up a warm slice for a pastry-style breakfast or snack!

low-carb blueberry galettes overhead shot

berry season = galette season!

I’m certainly a fan of keto blueberry recipes and one of the great things about this one is you can use it to make almost any kind of berry galette. Hello, strawberry rhubarb galette. Or a mixed berry galette. Apple cinnamon (my son’s favorite) is also delicious if you’re not concerned about the higher carb count in the apples. Dream big, friends!

More reasons to love these blueberry galettes:

  • they’re gluten-free and dairy optional
  • made with llinea monk fruit, they’re naturally sweetened with zero calories from sweetener (also zero glycemic index)
  • they’re simple to make
  • blueberry mint galettes are the ultimate summer dessert!
overhead of low-carb blueberry galettes on a baking tray

how to make blueberry galettes

There’s something about a galette that feels sort of fancy yet rustic at the same time. What I love about this blueberry galette recipe is you don’t have to be a pro baker to get that rustic elegance that galettes are known for. In fact, the more rustic the better, which takes a bit of pressure off getting the dough perfect. Am I right?

Here’s what you’ll need:

  • almond flour (not almond meal)
  • arrowroot starch (note: I don’t use arrowroot starch/flour very often because it’s a tad higher in carbs, but it helps the dough bind and gives it structure. Plus, we’re only using a small amount!)
  • baking powder
  • salt
  • grass-fed butter (ghee or coconut oil are fine swaps if you need these dairy-free)
  • egg + egg white (for brushing onto the crust)
  • llinea monk fruit
  • almond extract
  • fresh blueberries
  • fresh mint leaves, chopped (optional)
  • sliced almonds (optional)

This blueberry galette recipe makes two galettes, each about 7-8 inches in diameter. You can certainly make one large galette instead, but I found that the galette crust is easier to shape and fold when working with smaller sections. It’s also easier to cut a mini galette in half than cutting slices out of a larger one. 😉

Here’s a quick summary of how to make these cuties! Make sure to check out the full recipe at the bottom of the page for all the details and recipe notes!

  1. Make the dough- Combine all the dough ingredients and mix them together until a crumbly dough forms (you can use a hand mixer, standup mixer, or even pulse the ingredients with a blender/food processor). Use your hands to knead the dough a bit, pressing it all together to form one dough ball. Divide into two dough balls and set aside.
  2. Make the blueberry mint filling- In a separate bowl, combine the blueberries, mint, monk fruit, and arrowroot starch. Toss the ingredients together until the berries are evenly coated with the sweetener and arrowroot.
  3. Assemble the blueberry galettes– Sprinkle a little bit of almond flour on a sheet or parchment paper or on a baking mat. Roll out one of the dough balls, spoon half the berries into the center, leaving a 1-inch border of dough. Carefully fold the dough over the berries. Use your hands to shape and press the dough to fix any breaks. Repeat to make the second blueberry galette.
  4. Bake the galettes- Carefully transfer the galettes to a baking sheet. Brush the crusts with a mixture of egg white and 5 drops of monk fruit. Press sliced almonds along the crust and brush again with egg white to set the almonds. Bake at 375°F for 15-20 minutes, or until the crust is golden brown.
blueberry galettes with a slice cut

a few helpful tips

  • About the sweetener- This keto blueberry galette recipe was developed with liquid monk fruit, which doesn’t work as a 1:1 swap for granulated monk fruit. The sweetness intensity is very different (liquid drops are pure monk fruit and are very sweet). Using a granulated monk fruit product might also change the texture of the crust.
  • The crust is delicate- The almond flour crust can be tricky to work with if it sits for too long. I don’t recommend making the crust ahead of time- these work best if you form the galettes as soon as the dough is ready.
  • Forming the edges- After rolling out the dough, I like to use my hands to “clean up the edges” of the dough. It makes it easier to fold the galette.
  • Fixing breaks in the crust- When folding the galette, you might experience some breaks in the crust. That’s fine- you can press those pieces back in. If you see that the base of the galette has broken away from the crust, just pinch the dough back together.

I don’t know about you, but I certainly plan to be eating low-carb blueberry galettes with mint all summer long!

Happy baking, friends!

p.s. I’d love to see your galette creations – you can share by tagging me on Instagram!

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blueberry galettes with almonds and mint

low-carb blueberry galettes with mint

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These low-carb blueberry galettes are made with chopped mint for a sweet and fresh flavor! The almond flour crust is nutty and buttery, and this easy galette recipe is keto-friendly, gluten-free, and dairy-optional.


blueberry galette dough

blueberry filling

  • 1-1/2 cups fresh blueberries
  • 1-1/2 teaspoons llinea monk fruit
  • 1/4 teaspoon arrowroot starch
  • 1 tablespoon fresh mint leaves, chopped (optional)

galette topping

  • 1 egg white
  • 5 drops llinea monk fruit
  • 1-2 tablespoons sliced almonds


  1. Preheat the oven to 375°F. In a large mixing bowl, add all the dough ingredients. Use a hand mixer to mix the ingredients until a dough forms (it will be crumbly).* Using your hands, knead the dough, pressing it together until it forms a dough ball. Divide in half and set aside.
  2. In a separate mixing bowl, combine the fresh blueberries, llinea monk fruit, arrowroot starch, and chopped mint. Stir the berries until they're evenly coated with the mint/arrowroot/liquid monk fruit.
  3. Spread parchment paper or a baking mat on a flat work surface. Sprinkle on a bit of almond flour to help prevent the dough from sticking. Take one of the dough balls and roll it out until it's about 1/4-inch thick.
  4. Place half the berries in the center of the rolled out dough, leaving a 1-inch border of dough around the berries. Working in small sections, gently fold the border up and over the berries. Almond flour dough can break easily- if that happens simply place those pieces back in and reshape the dough. Pinch together any breaks at the base of the galette (this will keep berry juice from leaking out).
  5. Pick up the parchment paper and gently set it on a baking sheet. Repeat steps 3 and 4 to make the second galette. Gently transfer that one to the baking sheet- I use a wide spatula to carefully lift/slide it.
  6. In a small dish, combine the egg white with five drops of llinea monk fruit. Brush the egg wash onto the galette crusts. Top with sliced almonds and brush a little more egg white onto the almonds to set them.
  7. Bake at 375° for 15-20 minutes, or until the crusts turn golden brown. Allow the galettes to cool for 5 minutes, then enjoy warm.


For a dairy-free galette, you can swap in ghee or coconut oil for the butter. The coconut oil works well but the dough won't look as golden brown- it will be lighter in color after baking.

You can also use a blender, food processor, or standup mixer to combine the dough ingredients.

Before baking, the galettes are really delicate so try not to move them a lot. I like to form the galettes on the parchment paper that I will use during baking, that way I can easily transfer the galette to the baking sheet by lifting the paper.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 18.3gSaturated Fat: 9.7gCholesterol: 85mgSodium: 268mgCarbohydrates: 13gNet Carbohydrates: 11gFiber: 2gSugar: 5gProtein: 3g

This nutritional information is approximate and is provided for convenience as a courtesy.

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