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Keto Savory Pumpkin Galette

 

This keto savory pumpkin galette is the perfect fall dish for any occasion! In fact, I love it so much that I’ll be making this keto savory pumpkin pie instead of a sweet one this year for Thanksgiving!

Featuring layers of goat cheese, pumpkin, caramelized red onions, and bacon all wrapped up in the perfect keto pastry dough. This keto savory pumpkin pie is sure to be your next favorite dish!

Not only will your friends be taken aback, but they’ll probably want the recipe once they taste how delicious it is! And, believe me, even those who are not on a ketogenic diet will enjoy it.

If you love galettes (or just anything with a crust) you should also check out our recipe for keto baked brie and also our keto blueberry galette for a sweet option.

In fact, you should just visit our keto pies for more delicious options!

 

 

Keto Savory Pumpkin Galette

Keto Savory Pumpkin Galette Pin

Keto Savory Pumpkin Galette Pin

What’s also great about this keto savory pumpkin pie recipe is that it’s a nice, savory twist on a classic you love!

The layers of goat cheese, bacon, and red onions all give a different element to the dish. The red onions give it a nice sweet flavor, the goat cheese adds creaminess, and the bacon provides that nice crunchy texture.

Baking is one of my favorite things to do in the Fall and keto galettes have recently become my go-to!

They’re simple to make, gorgeous, and oh so delicious!

So what exactly is a galette? A galette is basically a free-form crust that gets folded into a flat round.

They are simple to make, and infinitely customizable based on the flavors you prefer. Basically, if you have an idea for what would taste good wrapped in some flaky buttery pie crust, baked to crispy perfection, then you can probably make it happen with a galette!

How To Make A Keto Pumpkin Galette

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keto savory pumpkin galette

Keto savory pumpkin galette process pictures

If you’re new to keto, there’s one ingredient that will undoubtedly catch your attention: melted mozzarella cheese. This is what you use to imitate the gluten in keto-friendly flours, according to the well-known “fat-head dough” recipe.

We experimented with what we learned from the previous dough and came up with our own version that we really enjoy in the kitchen.

This gluten-free pastry dough comes together quickly by combining the almond and coconut flours, baking powder, melted butter, eggs, and melted mozzarella cheese.

After that, you’ll knead the dough thoroughly to incorporate all of the components. To prevent sticking, I prefer to wrap it in two layers of parchment paper.

I generally fold the dough several times, as you would a standard pastry dough after it’s been well combined. This will result in an even flakier crust!

After kneading and folding your dough, cover it in parchment or cling wrap and chill it in the refrigerator for 30 minutes. This is a crucial phase in the success of this keto crust, similar to how conventional pie crust is made.

keto savory pumpkin galette crust being worked on coutertop with rolling pin

keto savory pumpkin galette crust being worked on the countertop with a rolling pin

Keto Pumpkin, Red Onion, Goat Cheese, and Bacon Filling

While your dough is chilling you can cook your bacon and then begin to caramelize your onions in the bacon fat for the filling. Cook the onions until they begin to become translucent, and start to caramelize.

\You don’t want to fully cook them because they will going in the oven and will continue to caramelize as it bakes.

For the pumpkin layer of the filling, combine the pumpkin puree, eggs, salt, pepper with a whisk. Then you’ll add the melted butter and combine.

After the dough has chilled, roll it out between two layers of parchment into a 14” round. Your galette should be about ¼ inch thick. Because the dough is so forgiving, any flaws are easy to repair so don’t worry if your galette has cracks or holes.

Spread your goat cheese on the dough leaving about 2” around the edge to fold over. Then spread the pumpkin mixture on top of the goat cheese layer, top with the red onions, fold over the crust, and bake!

Bake at 30 to 40 minutes until the crust is golden and garnish with the bacon, flaky sea salt, and chopped parsley.

keto savory pumpkin galette being assembled with rolling pin on the side

keto savory pumpkin galette being assembled with a rolling pin on the side

What You’ll Need To Make A Low Carb Pumpkin 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. 

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keto savory pumpkin galette on parchment paper with slices removed

keto savory pumpkin galette on parchment paper with slices removed

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Join Our Jesus And Keto Movement 

In case you don’t know, our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

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.

When we followed the Holy Spirit’s prompting to we got on the path to real transformation.  Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing. Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

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keto savory pumpkin galette on parchment paper with slices removed

Keto Savory Pumpkin Galette

Yield: 10
Prep Time: 40 minutes
Cook Time: 30 minutes
Additional Baking Time: 10 minutes
Total Time: 1 hour 20 minutes

This keto savory pumpkin galette is made with the flakiest keto dough and filled with a creamy pumpkin filling, goat cheese, red onions, and bacon pieces for one delicious treat!

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 Pumpkin

  • Large red onion, sliced thinly
  • 1/4 cup unsalted butter
  • 1 1/4 teaspoon salt reserve 1/4 teaspoon for the onions
  • 3/4  teaspoon black pepper 1/4 teaspoon for the onions
  • 4 oz goat cheese, room temperature
  • 1 can of pumpkin, 15 ounces
  • 2 eggs
  • 5 slices of cooked crumbled bacon (garnish)
  • 1/4 teaspoon of flaky sea salt for sprinkling
  • 1/4 teaspoon of nutmeg
  • 1 minced garlic clove

Instructions

  1. In a medium-sized bowl combine the coconut flour and the almond flour, baking powder, and salt.
  2. Melt the unsalted butter and set it aside.
  3. To the dry ingredients add the melted butter and combine quickly.
  4. Next, add the eggs and combine.
  5. 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.
  6. 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.
  7. Wrap the dough in parchment paper and place it in the refrigerator for 20 minutes or in the freezer for 15 minutes to chill.
  8. While the dough chills, prepare your filling.

Filling

  1. In a skillet cook the bacon until they are fully cooked and crispy. Remove the bacon and set aside. Reserve the bacon fat to cook the onions and pumpkin filling.
  2. Saute the red onions in the bacon fat, until they begin to become translucent, and start to caramelize. You don’t want to fully cook or brown them because they will going in the oven and will continue to caramelize as it bakes. Set aside in a small bowl.
  3. In the pan where you cooked the red onions, add two tablespoons of unsalted butter and melt the butter being sure to scrape the bottom of the pan with a wooden spoon to get any of the bits left behind.
  4. In a large bowl combine the pumpkin puree, eggs, salt, pepper with a whisk until fully combined. To In the pumpkin filling, add the melted butter and stir well.


Assemble

  1. Preheat oven to 375 degrees.
  2. Once the dough has chilled, fold and roll the pastry dough unto itself several times. This helps the dough achieve flaky layers.
  3. Next, roll out the dough into a large circle about 14" in diameter onto a large piece of parchment paper. This will make it easier to transfer the galette to the baking sheet. In the center of the dough, leaving a 2" border spread the goat cheese evenly. Then top the goat cheese with the pumpkin filling. Sprinkle evenly the red onions over the top.
  4. Fold the edges of the dough up and over the filling, pleating as needed. The dough is very forgiving and can be pressed together if any "cracks" occur.
  5. Once folded, gently cup the sides with both your 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.
  6. Garnish the top of the pumpkin galette with the bacon pieces and the flaky sea salt. Serve immediately.
  7. Store leftovers in the refrigerator for up to 3 days.

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.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 445Total Fat: 38.1gSaturated Fat: 19.9gCholesterol: 120mgSodium: 260mgCarbohydrates: 9gNet Carbohydrates: 4.6gFiber: 5.4gSugar: 2.2gProtein: 12.3g

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